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Chocolate Cherry Stout

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Post Boil Size: 24.99 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mr Jamie Stirk
Calories: 188 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)

Created: Tuesday August 11th 2020

Louise's Latte Stout 20g

by Rose Garage Brewing

OG: 1.066 FG: 1.022 ABV: 6.1% IBU: 36

Original Gravity:

1.061

Final Gravity:

1.016

ABV (standard):

6.0%

IBU (tinseth):

34.2

SRM (morey):

50.0

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.20 kg	Barrett Burston - Pale Malt4.2 kg Pale Malt	37	2	61.2%
0.30 kg	New Zealand - Medium Crystal Malt0.3 kg Medium Crystal Malt	35.4	56.35	4.4%
0.25 kg	New Zealand - Light Chocolate Malt0.25 kg Light Chocolate Malt	32.7	456.85	3.6%
0.25 kg	New Zealand - Dark Chocolate Malt0.25 kg Dark Chocolate Malt	32.7	659.9	3.6%
0.24 kg	New Zealand - Biscuit Malt0.24 kg Biscuit Malt	35	30.46	3.5%
0.20 kg	United Kingdom - Roasted Barley0.2 kg Roasted Barley	29	550	2.9%
0.23 kg	Rolled Oats0.225 kg Rolled Oats	33	2.2	3.3%
0.20 kg	New Zealand - Brown Malt0.2 kg Brown Malt	34	90.36	2.9%
1 kg	Cherry1 kg Cherry - (late fermenter addition)	6.3	0	14.6%
6.87 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Magnum5 g Magnum Hops	Pellet	15	Boil	60 min	8.54	25%
15 g	Columbus15 g Columbus Hops	Pellet	15	Boil	60 min	25.62	75%
20 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
5 g	Magnum (Pellet) 5 g Magnum (Pellet) Hops	8.54	25%
15 g	Columbus (Pellet) 15 g Columbus (Pellet) Hops	25.62	75%
20 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.33 L	Mash in @70C and let drop to 67C before mashing for 1 hour	Strike	74 °C	67 °C	60 min
	Mash Out @ 71C for 15 minutes	Temperature	67 °C	71 °C	15 min
13.3 L		Sparge	--	--	--
Starting Mash Thickness: 2.6 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
1.50 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

White Labs - Opshaug Kveik Ale Yeast WLP518

Amount:	1 Each	Cost:
Attenuation (custom):	73%	Flocculation:	Medium
Optimum Temp:	25 - 30 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 113 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 Volumes

Target Water Profile

Milk Stout Ideal

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	19	18	165	81	118
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

245

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Brews

Public: Yup, Shared
Last Updated: 2021-03-04 06:49 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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