Cacao Vanilla Stout - Beer Recipe - Brewer's Friend

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Cacao Vanilla Stout

226 calories 19.6 g 330 ml
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 60% (brew house)
Source: IW
Calories: 226 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)
Created: Tuesday April 21st 2020
1.074
1.013
8.0%
49.0
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Golden Promise3.5 kg Golden Promise 37 3 76.1%
200 g American - Chocolate200 g Chocolate 29 350 4.3%
300 g Crisp Malting - Black300 g Black 34.5 600 6.5%
250 g Crisp Malting - Torrefied Wheat250 g Torrefied Wheat 36.8 3 5.4%
250 g Brown Sugar250 g Brown Sugar - (late boil kettle addition) 45 15 5.4%
100 g United Kingdom - Crystal 60L100 g Crystal 60L 34 60 2.2%
4,600 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Leaf/Whole 15 Boil 60 min 42.17 23.1%
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5 Boil 10 min 6.8 30.8%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5 Boil 0 min 46.2%
65 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Pod Flavor Secondary 7 days
120 g Cacao Nibs Flavor Secondary 7 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
My Water
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
16.5 L Infusion 69 °C 66 °C 60 min
1 L Sparge 78 °C 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 23.1 L) 20.3
Mash volume with grains (equipment estimates 26 L) 23.1
Grain absorption losses -4.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 15
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 12
Volume into fermentor 12
Total: 20.3  
Equipment Profile Used: System Default
"Cacao Vanilla Stout" American Stout beer recipe by IW. BIAB, ABV 7.95%, IBU 48.96, SRM 50, Fermentables: (Golden Promise, Chocolate, Black, Torrefied Wheat, Brown Sugar, Crystal 60L) Hops: (Magnum, East Kent Goldings) Other: (Vanilla Pod, Cacao Nibs)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-04-21 15:07 UTC