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Katanga chocolate hazelnut stout

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 120 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 20.9 liters
Post Boil Size: 15.5 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.100 (recipe based estimate)
Efficiency: 56% (brew house)
Calories: 311 calories (Per 330ml)
Carbs: 31 g (Per 330ml)

Created: Tuesday May 18th 2021

Nebūtis

by Umoyk

OG: 1.102 FG: 1.025 ABV: 10.2% IBU: 67

Original Gravity:

1.100

Final Gravity:

1.024

ABV (standard):

10.0%

IBU (tinseth):

61.4

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.80 kg	Bairds - Pale Ale5.8 kg Pale Ale	37.2	2.5	70.5%
640 g	Briess - Black Barley640 g Black Barley	25	500	7.8%
440 g	Belgian - Special B440 g Special B	34	115	5.3%
210 g	German - CaraMunich III210 g CaraMunich III	34	57	2.6%
210 g	Belgian - Chocolate210 g Chocolate	30	340	2.6%
210 g	United Kingdom - Pale Chocolate210 g Pale Chocolate	33	207	2.6%
350 g	Rice Hulls350 g Rice Hulls	0	0	4.3%
370 g	Flaked Oats370 g Flaked Oats	33	2.2	4.5%
8,230 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Magnum30 g Magnum Hops	Pellet	10.7	Boil	60 min	50.29	30%
35 g	East Kent Goldings35 g East Kent Goldings Hops	Pellet	5	Boil	10 min	9.94	35%
35 g	East Kent Goldings35 g East Kent Goldings Hops	Pellet	5	Boil	1 min	1.18	35%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Magnum (Pellet) 30 g Magnum (Pellet) Hops	50.29	30%
70 g	East Kent Goldings (Pellet) 70 g East Kent Goldings (Pellet) Hops	11.12	70%
100 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20.6 L	Temperature	68 °C	68 °C	60 min
8.5 L	Sparge	76 °C	76 °C	--
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
10 ml	White Labs - Clarity Ferm WLN4000	Fining	Primary	0 min.
8.70 ml	hazelnut extract	Flavor	Bottling	0 min.
150 g	cocoa powder	Flavor	Boil	1 min.
7 g	Chalk	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Baking Soda	Water Agt	Mash	1 hr.
10 g	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	20 - 23 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 309 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 76.5 g Temp: 20 °C CO₂ Level: 2.2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

let beer ferment at least 10 days on cocoa
cocoa: unsweetened, low fat
ferment at 19 degrees
2 liter starter

Last Updated and Sharing

286

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Brews

Public: Yup, Shared
Last Updated: 2021-05-26 17:59 UTC

System Default

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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