Youngs double choc stout clone - Beer Recipe - Brewer's Friend

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Youngs double choc stout clone

176 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Read
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Saturday May 19th 2018
1.057
1.015
5.6%
33.1
30.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg United Kingdom - Pale 2-Row3.2 kg Pale 2-Row 38 2.5 70.2%
0.31 kg United Kingdom - Crystal 55L0.31 kg Crystal 55L 34 55 6.8%
0.37 kg United Kingdom - Chocolate0.37 kg Chocolate 34 425 8.1%
0.34 kg Lactose (Milk Sugar)0.34 kg Lactose (Milk Sugar) 41 1 7.5%
0.11 kg Cane Sugar0.11 kg Cane Sugar 46 0 2.4%
0.23 kg Invert Sugar0.23 kg Invert Sugar 46 1 5%
4.56 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
49 g Fuggles49 g Fuggles Hops Pellet 4.5 Boil 60 min 30.66 87.5%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 5 Boil 15 min 2.41 12.5%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.17 g cocoa powder Spice Boil 15 min.
1 tsp irish moss Fining Boil 15 min.
590 ml Cholaca liquid cacao (secondary) Flavor Secondary 0 min.
 
Yeast
GigaYeast - Scotch Ale #1
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Med-Low
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 150g      
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 5 16 30 8 41
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.9 L Infusion -- 67 °C 60 min
14 L Sparge -- 67 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.6
Mash volume with grains 14.2
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 20.5 L) 16.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 27.8 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 28.3  
Equipment Profile Used: System Default
 
Notes

(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.013
IBU = 28 SRM = 35 ABV = 5.2%

1⁄4 tsp. yeast nutrients (15 min.)
Wyeast 1768 (English Special Bitter) or Wyeast 1968 (London ESB Ale) yeast
Step by Step

Heat 10.5 quarts (9.9 L) of water to 164 °F (73 °C). Stir in crushed grains and mash at 153 °F (67 °C) for 60 minutes. Collect 6.5 gallons (24.6 L) of wort and boil for a total of 90 minutes. Add hops at times indicated in ingredient list. Add sugars, Irish moss, and yeast nutrients with 15 minutes remaining in the boil. Dissolve cocoa in hot water and also add with 15 minutes remaining. After the boil is complete, cool wort, aerate, and pitch yeast. Ferment at 68 °F (20 °C). Add chocolate extract in secondary. Bottle or keg as normal.

Extract with grains option:

Substitute the pale ale malt in the all-grain recipe with 5 lbs. (1.9 kg) Maris Otter liquid malt extract. Place crushed grains in a nylon steeping bag. Heat 3 quarts (2.8 L) water to 164 °F (73 °C) and steep grains for 45 minutes at 153 °F (67 °C). Rinse grain bag with 1.5 quarts (~1.5 L) of water at 170 °F (77 °C). Add half of the liquid malt extract and water to make 3 gallons (11 L) of wort and bring to a boil. Boil 60 minutes, adding hops according to the ingredient list. With 15 minutes left, turn off heat and stir in the rest of the liquid malt extract. Add sugars, cocoa powder (dissolved in hot water), Irish moss, and yeast nutrients and resume boiling. Top off to 5-gallons and follow the remainder of the all-grain recipe.

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  • Last Updated: 2018-05-19 04:18 UTC