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Chocolate Achromatic Clone

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 85%
Calories: 365 calories (Per 12oz)
Carbs: 37 g (Per 12oz)

Created: Friday July 17th 2020

Pecan Maple Bourbon Stout

by mattcolo

OG: 1.088 FG: 1.018 ABV: 9.2% IBU: 33

Original Gravity:

1.109

Final Gravity:

1.027

ABV (standard):

10.8%

IBU (tinseth):

40.1

SRM (morey):

50.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	United Kingdom - Maris Otter Pale15 lb Maris Otter Pale	38	3.75	72.3%
2 lb	American - Chocolate2 lb Chocolate	29	350	9.6%
1 lb	American - Rye1 lb Rye	38	3.5	4.8%
1 lb	Belgian - Special B1 lb Special B	34	115	4.8%
12 oz	American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L	34	40	3.6%
12 oz	Flaked Oats12 oz Flaked Oats	33	2.2	3.6%
4 oz	American - Roasted Barley4 oz Roasted Barley	33	300	1.2%
20.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Magnum1.5 oz Magnum Hops		Pellet	10.3	Boil	120 min	40.1	100%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Magnum (Pellet)		40.1	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal		Strike	166 °F	153 °F	90 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
8 oz	cacao nibs	Flavor	Secondary	3 days
1 each	Madagascar Vanilla Bean (split)	Flavor	Secondary	21 days
1 each	Whirlfloc	Water Agt	Boil	10 min.
1 tbsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Sparge	0 min.

Yeast

Wyeast - American Ale 1056

Amount:	5 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 487 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 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
Mash Chemistry and Brewing Water Calculator

Notes

Check pH of water before mash. Mash at 153F for 60 minutes (Include cacao powder in mash)., then rest until conversion is complete. Check pH, add stabilizer to get to 5.2-5.3, if necessary. Boil for 120 minutes. Pitch the yeast and ferment at 64F to start, allowing the temperature to rise to 67F near the end of fermentation to ensure full attenuation.

After fermentation is complete, in separate mesh bags, add to the fermentor 8oz 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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-07-19 01:43 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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