Creamy Chocolate Raz Stout - Beer Recipe - Brewer's Friend

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Creamy Chocolate Raz Stout

351 calories 46.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Pohlman & Brady
Calories: 351 calories (Per 12oz)
Carbs: 46.2 g (Per 12oz)
Created: Wednesday September 26th 2018
1.103
1.040
8.3%
52.5
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 59.2%
1.50 lb American - Munich - Dark 20L1.5 lb Munich - Dark 20L 33 20 8.5%
1 lb American - Chocolate1 lb Chocolate 29 350 5.6%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 5.6%
1 lb German - CaraFoam1 lb CaraFoam 37 1.8 5.6%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 5.6%
12 oz German - Carafa III12 oz Carafa III 32 535 4.2%
16 oz Lactose (Milk Sugar)16 oz Lactose (Milk Sugar) 41 1 5.6%
17.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 16 Boil at 212 °F 90 min 52.5 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden tablet Water Agt Other 5 min.
5 lb Raspberry Flavor Secondary 10 days
3 each Vanilla Bean Flavor Secondary 10 days
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Add calcium carbonate if pH is too low (1/2 tsp at a time, stir and recheck). Shoot for pH of 5.0 to 5.4. Don't add more than 2 tsp of calcium carbonate.

Boil wort for 90 minutes or more.

Add hops at start of boil.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.65 gal Infusion -- 167 °F 60 min
4.26 gal Sparge -- 175 °F 30 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 5.65 22.6  
Mash volume with grains 6.99 28  
Grain absorption losses -2.09 -8.4  
Remaining sparge water volume (equipment estimates 3.9 g | 15.6 qt) 3.61 14.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.29 g | 29.2 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.26 37.1
Equipment Profile Used: System Default
 
Notes

Goal is to have 7 gallons 1.072 SG wort at start of boil.

Add Dry Malt Extract (DME) if SG is low, or may want to wiat until the beer is in the fermenter. If you wait to add DME, be sure to add it after fermentation begins to calm down.

If water is soft, hold off on adding roasted grains and British Crystal Malts until 15min of mash

Added 16oz of Lactose Sugar, needs to be whirlpooled. Can be done 15 min prior to flame out. Will need to be whirlpooled with no rumbling boil. OR we can do it at flame out. See page 55 bottom of 2nd paragraph. I prefer to try the first option.

Vanilla beans to be cut into 1 inch segments and soak in Angel's Envy Bourbon until ready to add to secondary.

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  • Last Updated: 2018-11-22 03:16 UTC