Choc brownie - Beer Recipe - Brewer's Friend

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Choc brownie

235 calories 23.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 70 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 51.01 liters
Post Boil Size: 44.03 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Browny
Calories: 235 calories (Per 330ml)
Carbs: 23.5 g (Per 330ml)
Created: Thursday September 5th 2019
1.076
1.018
7.7%
14.8
43.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg German - Pale Ale7 kg Pale Ale 39 2.3 53.4%
1 kg Finland - Crystal Malt 501 kg Crystal Malt 50 35 19 7.6%
1 kg United Kingdom - Pale Chocolate1 kg Pale Chocolate - (late boil kettle addition) 33 207 7.6%
0.50 kg German - Pale Wheat0.5 kg Pale Wheat 39 1.5 3.8%
0.25 kg Smoked Malt0.25 kg Smoked Malt - (late mash tun addition) 37 3 1.9%
0.50 kg American - Black Barley0.5 kg Black Barley - (late mash tun addition) 27 530 3.8%
0.25 kg Briess - Organic Chocolate Malt0.25 kg Organic Chocolate Malt - (late mash tun addition) 33.6 350 1.9%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.3%
0.40 kg Dry Malt Extract - Dark0.4 kg Dry Malt Extract - Dark - (late boil kettle addition) 44 30 3.1%
0.40 kg Brown Sugar0.4 kg Brown Sugar - (late fermenter addition) 45 15 3.1%
1.50 kg United Kingdom - Golden Naked Oats1.5 kg Golden Naked Oats 33 10 11.5%
13.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Amarillo25 g Amarillo Hops Leaf/Whole 8.6 Boil 70 min 12.77 55.6%
20 g Amarillo20 g Amarillo Hops Leaf/Whole 8.6 Boil 5 min 1.97 44.4%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Coffee Flavor Whirlpool 0 min.
50 g Cocoa Nibs Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 134.7 g       Temp: 20 °C       CO2 Level: 1.65 g/l
 
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
50 L Fly Sparge -- 69 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 51.72 L. Suggest reducing strike water volume to 37.48 L and adding 6.32 L sparge/top-off. 43.8
Strike water volume at mash thickness of 3.7 L/kg 43.8
Mash volume with grains 51.7
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 13.5 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.4 L) 51
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 38 L) 44
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44 L) 38
Total: 63.9  
Equipment Profile Used: System Default
 
Notes

20 g of quality instant coffee at flame out
50 g of Oboy at flame out

Priming sugar - equel by weight - Oboy, raw cane sugar , Oboy

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  • Last Updated: 2021-07-05 16:44 UTC