Mark & Wayne's Chocolate Orange Stout - Beer Recipe - Brewer's Friend

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Mark & Wayne's Chocolate Orange Stout

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Hop Utilization: 80%
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Sunday May 6th 2018
1.060
1.015
6.0%
25.7
38.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Finland - Pale Ale Malt5 kg Pale Ale Malt 36 2 69.4%
750 g Flaked Oats750 g Flaked Oats 33 2.2 10.4%
325 g German - CaraAroma325 g CaraAroma 34 130 4.5%
325 g German - CaraMunich III325 g CaraMunich III 34 57 4.5%
300 g Finland - Chocolate Malt300 g Chocolate Malt 31 338 4.2%
250 g German - Carapils250 g Carapils 35 1.3 3.5%
250 g German - De-Husked Caraf III250 g De-Husked Caraf III 32 470 3.5%
7,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Summit14 g Summit Hops Pellet 18.5 Boil 60 min 25.74 100%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
75 g Died Sweet Orange Peel Flavor Boil 5 min.
100 g Chocolate Powder Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced       CO2 Level: 1.8 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 17 50 350 76
CaC03 - 5g, MgSO4 - 3g, NaCl - 2.5g, Citric Acid - 5g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 67 °C 45 min
15 L Sparge -- 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.6
Mash volume with grains 26.4
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 13.3 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 35.1  
Equipment Profile Used: System Default
"Mark & Wayne's Chocolate Orange Stout" Oatmeal Stout beer recipe by Kingcur. All Grain, ABV 6.01%, IBU 25.74, SRM 38.87, Fermentables: (Pale Ale Malt, Flaked Oats, CaraAroma, CaraMunich III, Chocolate Malt, Carapils, De-Husked Caraf III) Hops: (Summit) Other: (Died Sweet Orange Peel, Chocolate Powder)
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  • Public: Yup, Shared
  • Last Updated: 2018-05-06 07:50 UTC