Oak Chocolate Maple Stout - Beer Recipe - Brewer's Friend

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Oak Chocolate Maple Stout

219 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.1 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Dorian
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Tuesday January 7th 2020
1.066
1.016
6.6%
27.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 oz American - Chocolate12 oz Chocolate 29 350 5.8%
8 oz American - Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 3.9%
8 oz German - Chocolate Wheat8 oz Chocolate Wheat 31 413 3.9%
3 oz American - Caramel / Crystal 120L3 oz Caramel / Crystal 120L 33 120 1.4%
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 54.1%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 7.7%
3 oz United Kingdom - Roasted Barley3 oz Roasted Barley 29 550 1.4%
1 lb Briess - DME Traditional Dark1 lb DME Traditional Dark - (late boil kettle addition) 44.6 30 7.7%
1 lb Candi Syrup - Belgian Candi Syrup - D-2401 lb Belgian Candi Syrup - D-240 - (late boil kettle addition) 32 240 7.7%
13 oz Maple Syrup13 oz Maple Syrup - (late boil kettle addition) 30 35 6.3%
207 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 oz Fuggle (UK)1.8 oz Fuggle (UK) Hops Pellet 4.75 Boil 60 min 27.1 100%
1.80 oz / $ 0.00
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 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
5.01 gal Infusion -- 154 °F 60 min
2.48 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 4.56 18.2  
Mash volume with grains 5.37 21.5  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 3.79 g | 15.2 qt) 3.06 12.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.1 24.4  
Volume increase from sugar/extract (late additions) 0.24 0.9  
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: 7.62 30.5
Equipment Profile Used: System Default
 
Notes

Cascade Cocoa Nib Candi Syrup, Cocoa Nibs, & Maple Syrup added to Secondary

Racked into purged keg with 1 oz of oak chips soaked in bourbon, for 4 days.

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  • Last Updated: 2020-03-02 17:25 UTC