Cran-Oat-Cocoa Stout - Beer Recipe - Brewer's Friend

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Cran-Oat-Cocoa Stout

199 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 45 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.33 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday November 19th 2018
1.060
1.016
5.7%
43.9
31.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pale Ale4.5 lb Pale Ale 37 3.5 61%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 13.6%
12 oz Cranberry12 oz Cranberry 1.8 0 10.2%
6 oz American - Victory6 oz Victory 34 28 5.1%
6 oz American - Chocolate6 oz Chocolate 29 350 5.1%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 5.1%
118 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Warrior10 g Warrior Hops Pellet 15.6 First Wort 0 min 38.68 41.4%
0.50 oz Challenger0.5 oz Challenger Hops Pellet 2.5 Boil 20 min 5.27 58.6%
24.17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 0 min.
2 g Calcium Chloride Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
0.25 each Whirfloc Fining Boil 10 min.
2 oz Cocoa Nibs Flavor Primary 8 days
6 oz Dried Cranberries Flavor Primary 4 days
 
Yeast
Munton and Fison
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Infusion -- 152 °F 45 min
Mash-Out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.9 g | 19.6 qt) 4.32 17.3  
Mash volume with grains (equipment estimates 5.43 g | 21.7 qt) 4.85 19.4  
Grain absorption losses -0.83 -3.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 3.91 g | 15.6 qt) 3.33 13.3  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.75 11  
Volume into fermentor 2.75 11  
Total: 4.32 17.3
Equipment Profile Used: System Default
 
Notes

Soak the Cocoa Nibs in 4oz of Vodka for 12 hours before adding to fermenter.

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  • Last Updated: 2019-02-17 22:41 UTC