Chocolate Starfish - Beer Recipe - Brewer's Friend

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Chocolate Starfish

317 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.096 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 317 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Wednesday November 6th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
15.50 lb Simpsons - Maris Otter pale15.5 lb Maris Otter pale 38 2.4 75.6%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.9%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2.4%
1 lb American - Chocolate1 lb Chocolate 29 350 4.9%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 4.9%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 2.4%
1 lb Weyermann - CaraAroma1 lb CaraAroma 36 140 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14.2 Boil 60 min 39.03 33.3%
1 oz Chinook1 oz Chinook Hops Pellet 12 Boil 45 min 30.28 33.3%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 6.3 Boil 30 min 12.1 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao Nibs Flavor Secondary 5 days
2 oz Coffee Flavor Secondary 2 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
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
37.4 qt Batch Sparge 164.4 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.69 30.8  
Mash volume with grains 9.33 37.3  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 2.24 g | 9 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
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: 9.81 39.3
Equipment Profile Used: System Default
 
Notes

Coffee:
Use fresh ground Sumatra coffee. The flavor profile of this bean is ideal for this recipe.

Fermentation instructions:
Ferment at 68F until within 2-3 points of FG.
Raise temp to 70F and add coffee for two days.
Rerack to secondary, careful to filter as much coffee out of the transfer as possible. Add 4.0oz of cacoa nibs. Reduce temperature back to 60F for 5 days.
Rerack off of cacoa nibs and cold crash/condition at 34-36F for at least four weeks before carbonating.

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  • Last Updated: 2021-01-12 15:59 UTC