Deep Chocolate 2 - Beer Recipe - Brewer's Friend

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Deep Chocolate 2

204 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Eric L
Calories: 204 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Monday February 18th 2019
1.061
1.019
5.4%
39.5
43.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb United Kingdom - Maris Otter Pale6.6 lb Maris Otter Pale 38 3.75 55.7%
1 lb American - Chocolate1 lb Chocolate 29 350 8.4%
1 lb American - Pale Ale1 lb Pale Ale 37 3.5 8.4%
0.50 lb German - Chocolate Rye0.5 lb Chocolate Rye 31 240 4.2%
1.25 lb American - Caramel / Crystal 80L1.25 lb Caramel / Crystal 80L 33 80 10.5%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.4%
11.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 25.75 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 9.46 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 4.26 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Whirlfloc Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 156 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 152 °F 60 min
7 gal Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.07 16.3  
Mash volume with grains 4.94 19.7  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 5.04 20.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

Added 8 oz. of organic baking cocoa at 15 min, another 8 oz. of cocoa at whirlpool (should have mixed with water first, some collected on kettle sides and chiller, messy mess)
Added 1 lb. cocoa nibs after initial fermentation (10 days)

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  • Last Updated: 2019-03-10 18:29 UTC