Samuel Smith Organic Chocolet Stout II - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Samuel Smith Organic Chocolet Stout II

180 calories 21.1 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 78% (brew house)
Source: GBB
Calories: 180 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday January 14th 2020
Similar Recipes

Salted Caramel Stout

by Jonathan Wurth

OG: 1.060 FG: 1.019 ABV: 5.5% IBU: 27

1.054
1.017
4.8%
25.6
32.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb US - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 78.1%
0.55 lb German - Abbey Malt0.55 lb Abbey Malt 33 17 5.7%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 5.2%
0.55 lb Briess - Dark Chocolate Malt0.55 lb Dark Chocolate Malt 33 420 5.7%
0.50 lb BSG - Perla Negra0.5 lb Perla Negra 32 340 5.2%
9.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 18.44 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 25 min 7.12 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Vanilla Extract Flavor Secondary 0 min.
5 oz Hershey Chocolate Powder Water Agt Boil 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.3 oz       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Used All RO water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Strike 170 °F 155 °F 60 min
4.5 gal Fly Sparge 170 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.6 14.4  
Mash volume with grains 4.37 17.5  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 4.41 g | 17.6 qt) 4.35 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.95 31.8
Equipment Profile Used: System Default
 
Notes

Added 3/4 can Hershey's Chocolate Powder at end of boil
Add Vanilla Extract in Sec - Add to taste. 1 oz at a time
Force crash beer to 30 deg F in Keg
Force Carb for 4 min @ 25 psi - disconnect let sit for 24 hrs
Set Bottles in cooler with ice to keep them cold for bottling
1st reading 1.081
2nd reading at the end 1.044
3rd reading @ sec w/Hydrometer
4th reading @ Final w/Hydrometer

Last Updated and Sharing
 
965
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-04 13:17 UTC