Choc Monster - Beer Recipe - Brewer's Friend

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Choc Monster

492 calories 45.8 g .5 L
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.105 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Andre
Calories: 492 calories (Per .5L)
Carbs: 45.8 g (Per .5L)
Created: Monday April 20th 2020
1.105
1.022
10.9%
147.4
50.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,500 g United Kingdom - Pale 2-Row3500 g Pale 2-Row 38 2.5 79.5%
250 g Weyermann - Carafa III250 g Carafa III 32 525 5.7%
150 g Flaked Oats150 g Flaked Oats 33 2.2 3.4%
250 g United Kingdom - Roasted Barley250 g Roasted Barley 29 550 5.7%
250 g Gladfield - Toffee Malt250 g Toffee Malt 34 5.33 5.7%
4,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Warrior30 g Warrior Hops Pellet 16 Boil 90 min 120.35 50%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 30 min 27.02 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
250 g lactose sugar Fining Boil 10 min.
150 g cocoa nibs Flavor Primary 4 days
150 ml Whisky Flavor Primary 4 days
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 398 B cells required
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 398 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42 L Temperature -- 68 °C 60 min
Temperature -- 72 °C 20 min
Temperature -- 78 °C 2 min
37 L Sparge -- 78 °C --
Starting Mash Thickness: 2.78 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 12.2
Mash volume with grains 15.1
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 7.1 L) 3.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14 L) 10
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 8
Going into fermentor 8
Total: 15.3  
Equipment Profile Used: System Default
 
Notes

Roast cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.

This will be a test for my port barrel. Might double the amount, and bottle some.

Half into the barrel, half into bottles.

Not using barrel this time. Want to check the recipe first. Had a little taste before pitching the cocoa nibs and vanilla, and was already pretty chocolatey! Also, more bitter than expected. I think the cocoa and vanilla ( and Starward Whiskey ) will go well.

Going to have a yeast fight between Belgian and the New World.

Both chocolatey and bitter, in a good way! Maybe a little too bitter, but it's a nice bitter. The nib addition seemed to have rounded that out. Just bottled ( 01/June/2020 ).

When I bottled this, it was brown. It's jet black now. Bitterness has mellowed nicely in only a couple weeks. Quite enjoyable.

This is bloody nice now. 26/07/2020. Around 2 months in bottles to get to nice flavour town.

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  • Last Updated: 2020-07-26 01:22 UTC