Dark Chocolate Wheat Stout - DocD - Beer Recipe - Brewer's Friend

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Dark Chocolate Wheat Stout - DocD

186 calories 20.5 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Sunday January 26th 2020
1.060
1.017
5.6%
35.0
40.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
900 g Canadian 2-Row Malt900 g Canadian 2-Row Malt 36 1.85 33.1%
400 g Weyermann - German - Dark Wheat Malt400 g German - Dark Wheat Malt 37 7 14.7%
200 g Briess - American - Caramel Malt - 40L200 g American - Caramel Malt - 40L 35.4 40 7.4%
200 g Weyermann - German - Special W200 g German - Special W 33.6 115 7.4%
200 g Great Western - Melanoidin200 g Melanoidin 18.4 11.8 7.4%
200 g Bairds - Pale Chocolate200 g Pale Chocolate 33 206.66 7.4%
200 g Turbinado200 g Turbinado - (late boil kettle addition) 44 10 7.4%
120 g Briess - American - Caramel Malt - 120L120 g American - Caramel Malt - 120L 34.5 120 4.4%
200 g German - Caramel Wheat200 g German - Caramel Wheat 34 46 7.4%
100 g Weyermann - German - Chocolate Wheat Malt100 g German - Chocolate Wheat Malt 34.8 415 3.7%
2,720 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Fuggle15 g Fuggle Hops Pellet 3.5 Boil 45 min 14.13 33.3%
20 g Mount Hood20 g Mount Hood Hops Pellet 5.4 Boil 30 min 18.48 44.4%
10 g Fuggle10 g Fuggle Hops Pellet 3.5 Aroma 10 min 2.34 22.2%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each vanilla beans Flavor Secondary 5 days
100 g cocao nibs Flavor Secondary 5 days
0.50 each Whirlfloc Water Agt Boil 10 min.
1 g Gypsum Water Agt Mash 0 min.
1 g Chalk Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 67.6 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 L Beta Glucose Temperature 44 °C 44 °C 20 min
Temperature 50 °C 52 °C 15 min
Temperature 61 °C 63 °C 35 min
Temperature 70 °C 72 °C 35 min
Mash Out Temperature 78 °C 78 °C 10 min
1 L Sparge pre-boil Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.2 L) 15.5
Mash volume with grains (equipment estimates 22.5 L) 16.9
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 18.6 L) 13
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 10 L) 11.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 11.5 L) 10
Total: 15.5  
Equipment Profile Used: System Default
 
Notes

Vanilla and cacoa nibs in secondary 3-5 days.

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  • Last Updated: 2021-02-25 21:11 UTC