Chocolate Ginger Stout - Beer Recipe - Brewer's Friend

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Chocolate Ginger Stout

235 calories 24.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 120 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 31.8 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Andy
No Chill: 20 minute extended hop boil time
Calories: 235 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)
Created: Friday May 4th 2018
1.076
1.019
7.5%
37.2
36.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 58.2%
1.16 kg German - Munich Light1.16 kg Munich Light 37 6 15%
0.54 kg United Kingdom - Amber0.54 kg Amber 32 27 7%
0.39 kg Belgian - Special B0.385 kg Special B 34 115 5%
0.39 kg United Kingdom - Crystal 30L0.385 kg Crystal 30L 34 30 5%
0.39 kg United Kingdom - Crystal 60L0.385 kg Crystal 60L 34 60 5%
0.19 kg United Kingdom - Pale Chocolate0.19 kg Pale Chocolate 33 207 2.5%
0.19 kg United Kingdom - Roasted Barley0.19 kg Roasted Barley 29 550 2.5%
7.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 60 min 22.87 61.5%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 30 min 14.32 38.5%
65 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Ginger Flavor Boil 10 min.
0.50 each Whirlflock Fining Boil 5 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
14 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 118 g       CO2 Level: 2.2 Volumes
 
Target Water Profile
userwaterprofile-70698
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Waters treated with metabisulphite prior to mash and sparges.

Mash Water Additions:
- Gypsum: 4 g
- Calcium Chloride: 5 g
- Chalk: 7 g
- Baking Soda: 5 g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.5 L Saccharification Rest Infusion -- 68 °C 80 min
23.5 L Mash Out Temperature -- 79 °C 20 min
10 L Batch Sparge 1 Sparge -- 82 °C 20 min
7 L Batch Sparge 2 Sparge -- 89 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.2
Mash volume with grains 28.3
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 18.2 L) 17.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 31.8
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 40.4  
Equipment Profile Used: System Default
"Chocolate Ginger Stout" Tropical Stout beer recipe by Andy. All Grain, ABV 7.51%, IBU 37.19, SRM 36.03, Fermentables: (Maris Otter Pale, Munich Light, Amber, Special B, Crystal 30L, Crystal 60L, Pale Chocolate, Roasted Barley) Hops: (Fuggles, East Kent Goldings) Other: (Ginger, Whirlflock)
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  • Public: Yup, Shared
  • Last Updated: 2018-08-07 10:01 UTC