Nutty Chocolate Orange Stout - Beer Recipe - Brewer's Friend

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Nutty Chocolate Orange Stout

214 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolfbrew
Hop Utilization: 96%
Calories: 214 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Saturday May 9th 2020
1.064
1.019
6.0%
36.6
47.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 72.7%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 9.1%
8 oz American - Chocolate8 oz Chocolate 29 350 9.1%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 4.5%
4 oz German - CaraRye4 oz CaraRye 34 67 4.5%
88 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 36.61 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz NATURAL ORANGE FLAVORING EXTRACT Flavor Bottling 0 min.
2 oz NATURAL Hazelnut FLAVORING EXTRACT Water Agt Mash 0 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 74 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Sacc rest Strike 165 °F 155 °F 60 min
mashout Temperature 155 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.06 8.3  
Mash volume with grains 2.5 10  
Grain absorption losses -0.69 -2.8  
Remaining sparge water volume (equipment estimates 2.89 g | 11.6 qt) 2.88 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume (equipment estimates 2.5 g | 10 qt) 3.5 14  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.5 g | 14 qt) 2.5 10  
Total: 4.94 19.8
Equipment Profile Used: System Default
 
Notes

Add 4oz Bakker Chocolate Last 10 min of Boil

2 weeks in Primary
Add 1.5 Oz and 2 oz of Extract to Bottling Bucket stir gentle ot mix Bottle

4 weeks Bottle Conditioning

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-05-09 19:23 UTC