Triple-Chocolate Stout - Beer Recipe - Brewer's Friend

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Triple-Chocolate Stout

260 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Saturday October 26th 2019
1.078
1.020
7.5%
42.9
64.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
26 lb American - Pale 2-Row26 lb Pale 2-Row 37 3.31 83.2%
0.75 lb American - Black Barley0.75 lb Black Barley 27 1412.84 2.4%
1.50 lb American - Chocolate1.5 lb Chocolate 29 932.5 4.8%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 25.19 4.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 4.37 4.8%
31.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Centennial2 oz Centennial Hops Leaf/Whole 9.2 Boil 75 min 37.28 66.7%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 5.1 Boil 30 min 5.57 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Baking Soda Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Chalk Water Agt Mash 1 hr.
2 oz Cocoa Powder Spice Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
15 g Lactic acid Water Agt Mash 1 hr.
2 oz Bakers Chocolate (90%) Spice Boil 45 min.
2 oz Cacao Nibs Spice Secondary 1 days
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 786 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Gypsum: 10g
Calcium chloride: 8g
Chalk: 10g
Baking Soda: 8g
Lactic acid: 15g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Infusion -- 151 °F 60 min
6 gal Sparge -- 175 °F 5 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.99 gal (51.95 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.99 gal (3.95 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.44 gal (53.75 qt). Suggest reducing strike water volume to 9.5 gal (38 qt) and adding 1.44 gal (5.75 qt) sparge/top-off. 10.94 43.8  
Strike water volume at mash thickness of 1.4 qt/lb 10.94 43.8  
Mash volume with grains 13.44 53.8  
Grain absorption losses -3.91 -15.6  
Remaining sparge water volume (equipment estimates 6.21 g | 24.8 qt) 6.72 26.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.99 g | 52 qt) 13.5 54  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.8 47.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.8 g | 47.2 qt) 11 44  
Total: 17.66 70.6
Equipment Profile Used: System Default
"Triple-Chocolate Stout" American Stout beer recipe by Ornlu. All Grain, ABV 7.53%, IBU 42.85, SRM 64.27, Fermentables: (Pale 2-Row, Black Barley, Chocolate, Munich - Light 10L, Flaked Oats) Hops: (Centennial, Willamette) Other: (Baking Soda, Calcium Chloride (dihydrate), Chalk, Cocoa Powder, Gypsum, Lactic acid, Bakers Chocolate (90%), Cacao Nibs)
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  • Last Updated: 2019-10-26 16:55 UTC