Roasted Chocolate Stout - Beer Recipe - Brewer's Friend

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Roasted Chocolate Stout

282 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 282 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Friday May 1st 2020
1.085
1.019
8.6%
44.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb American - Pale 2-Row15 lb Pale 2-Row 37 1.8 69%
1 lb American - Chocolate1 lb Chocolate 29 350 4.6%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 4.6%
1 lb German - Chocolate Rye1 lb Chocolate Rye 31 240 4.6%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.6%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 3.4%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 3.4%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 1.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.6%
21.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Magnum1.1 oz Magnum Hops Leaf/Whole 12.7 First Wort 120 min 44.45 100%
1.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Roasted cacao nibs Flavor Secondary 3 days
1 each Vanilla bean Flavor Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.15 psi       Temp: 38 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Portland Oregon water (Bull Run)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Temperature -- 153 °F 60 min
5 gal Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 9.52 38.1  
Mash volume with grains 11.26 45  
Grain absorption losses -2.72 -10.9  
Remaining sparge water volume (equipment estimates 1.99 g | 8 qt) 1.45 5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.54 g | 34.2 qt) 8 32  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.97 43.9
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.

Purchase cacao nibs and roast yourself the same day you put them in the fermenter for best results.

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  • Last Updated: 2020-05-17 22:03 UTC