Swamp Donkey Chocolate Cherry Stout - Beer Recipe - Brewer's Friend

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Swamp Donkey Chocolate Cherry Stout

249 calories 29.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Bob Lyda
Calories: 249 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Thursday October 4th 2018
1.074
1.024
6.5%
23.2
39.2
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Dry Malt Extract - Dark8 lb Dry Malt Extract - Dark 44 30 74.4%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7%
8.75 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 7%
12 oz Belgian - Chocolate12 oz Chocolate 30 340 7%
8 oz United Kingdom - Pale Chocolate8 oz Pale Chocolate 33 207 4.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 14.52 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 8.68 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao Nibs Spice Secondary 0 min.
4.50 lb Frozen Whole Sweet Cherries Other Secondary 0 min.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
70 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 374 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.14 24.6  
Grain absorption losses (steep / mash) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.61 2.4  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5 g | 20 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 6.14 24.6
Equipment Profile Used: System Default
 
Notes

Soak Cocoa Nibs in 3 oz Bourbon for 4 weeks then add it to secondary two weeks out from bottling.

Add 4.5 Whole frozen cherries to secondary.

Lactose @ 10 minutes

Primary for 6 weeks

Keg condition 3 weeks

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  • Last Updated: 2019-03-19 18:33 UTC