Chocolate Achromatic Stout Double Batch - Beer Recipe - Brewer's Friend

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Chocolate Achromatic Stout Double Batch

311 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 11.75 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Neil Fisher - Weldwerks Brewing Co.
Hop Utilization: 82%
Calories: 311 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
URL: https://beerandbrewing.com/chocolate-achromatic-stout-recipe/
Created: Friday April 3rd 2020
1.094
1.017
10.2%
55.1
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb American - Pale 2-Row30 lb Pale 2-Row 37 1.8 70.6%
2 lb American - Chocolate2 lb Chocolate 29 350 4.7%
2 lb United Kingdom - Pale Chocolate2 lb Pale Chocolate 33 207 4.7%
2 lb German - Chocolate Rye2 lb Chocolate Rye 31 240 4.7%
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 4.7%
24 oz American - Caramel / Crystal 40L24 oz Caramel / Crystal 40L 34 40 3.5%
24 oz Flaked Oats24 oz Flaked Oats 33 2.2 3.5%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 1.2%
16 oz Rice Hulls16 oz Rice Hulls 0 0 2.4%
42.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Columbus3 oz Columbus Hops Pellet 15 First Wort 0 min 55.06 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
16 oz Cacao Nibs Flavor Secondary 7 days
2 each Vanilla Bean Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 999 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.88 gal Strike 164 °F 152 °F 60 min
5.8 gal Fly Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.86 gal (59.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.86 gal (11.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.28 gal (73.1 qt). Suggest reducing initial water volume to 8.6 gal (34.4 qt) and adding 6.28 gal (25.1 qt) sparge/top-off. 14.88 59.5  
Strike water volume at mash thickness of 1.4 qt/lb 14.88 59.5  
Mash volume with grains 18.28 73.1  
Grain absorption losses -5.31 -21.3  
Remaining sparge water volume 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.86 g | 59.5 qt) 14 56  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 10.89 g | 43.6 qt) 11.75 47  
Estimated amount in fermentor 11.75 47  
Total: 19.56 78.3
Equipment Profile Used: System Default
 
Notes

Mash at 153°F (67°C) for 60 minutes, then rest until conversion is complete. Boil for 120 minutes. Pitch the yeast and ferment at 64°F (18°C) to start, allowing the temperature to rise to 67°F (19°C) near the end of fermentation to ensure full attenuation.

After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean, before packaging at 2.3 volumes.

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  • Last Updated: 2020-04-04 15:57 UTC