Smoky Spicy Chocolate Cherry Stout (aka the fucked up xmas brew) - Beer Recipe - Brewer's Friend

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Smoky Spicy Chocolate Cherry Stout (aka the fucked up xmas brew)

223 calories 23.9 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: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Meadhawg
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Thursday December 19th 2013
1.067
1.018
6.4%
47.6
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 67.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.5%
1 lb American - Chocolate1 lb Chocolate 29 350 7.5%
1 lb American - White Wheat1 lb White Wheat 40 2.8 7.5%
10 oz German - Carapils10 oz Carapils 35 1.3 4.7%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.7%
4 oz American - Smoked Malt4 oz Smoked Malt 37 5 1.9%
13.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 39.13 42.9%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 30 min 6.68 28.6%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.73 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Mexican Chocolate Powder Flavor Mash --
1 each Pureed Mexican Pepper Spice Boil 5 min.
48 oz Black Cherry Juice Concentrate Flavor Primary --
2 each Vanilla Bean Flavor Secondary --
8 oz Cacao Nibs Flavor Secondary --
1 each Sliced Mexican Pepper Spice Secondary --
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3.75 oz       CO2 Level: 2.1 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Mash in at 162 -- -- 150 °F 60 min
16 qt Sparge -- 172 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.85 23.4  
Mash volume with grains 6.92 27.7  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 3.14 g | 12.5 qt) 3.57 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

Add cherry juice concentrate 4 days after initial fermentation begins.

Approx 14 days in Primary.

Secondary/Bulk age 2 months.

OG 1.082
MG 1.02 MABV 8.14%
FG 1.015. FABV 8.79%

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  • Last Updated: 2014-06-08 22:10 UTC