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Barbara's Chocolate Stout 3/No Cocoa

Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 97%
Calories: 191.3 (Per 12oz)
Carbs: 23.9 g (Per 12oz)

Created: Sunday May 23rd 2021

Salted Caramel Stout

by Jonathan Wurth

OG: 1.060 FG: 1.019 ABV: 5.5% IBU: 27

Rachel's Celebration Chocolate Coffee Stout

by fishrout

OG: 1.061 FG: 1.017 ABV: 5.9% IBU: 31

PLEASANT RIDGE CREAM STOUT

by JOHN SNOW

OG: 1.056 FG: 1.013 ABV: 5.6% IBU: 25

Original Gravity:

1.053

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

30.5

SRM (morey):

33.9

Mash pH

5.5

Cost $

n/a

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Brew Log History

OG: 1.057
Attenuation: 63.82%

Calories: 191.3 / 12oz
Carbs: 23.9 g / 12oz

Readings: 0

Device Filter

Jun 06, 2021 ^to Jul 14, 2021

Last Updated: 4 years ago from Brewlog

Mash Complete (First Runnings)

SG = 1.068 pH = 5.6 Gravity reading recorded after temperature compensation.

77 °F

1.068

5.6

Mash Complete (Last Runnings)

Gravity reading recorded after temperature compensation.

77 °F

1.030

6.08

Mash Complete

SG recorded after temperature compensation.

77 °F

1.038

5.8

Pre-Boil Gravity

SG recorded after temperature compensation.

77 °F

1.038

5.8

Brew Day Complete

Ferment at 68 F for 7 days then rack into secondary and add chocolate extract.

68 °F

1.057

n/a

Racked

Racked into secondary and added 2 tsp chocolate extract.

n/a °F

1.021

n/a

Packaged

Tastes good at this point. Force carbonated with Co2. Set at 14 psi and shook keg for 10 minutes, then placed in fridge with CO2 set at 10 psi @ 40 F. Will set for two days, they taste and check carbonation.

n/a °F

1.020

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	United Kingdom - Maris Otter Pale9 lb Maris Otter Pale	38	3.75	75%
1 lb	United Kingdom - Crystal 60L1 lb Crystal 60L	34	60	8.3%
8 oz	United Kingdom - Chocolate8 oz Chocolate	34	425	4.2%
8 oz	German - Carapils8 oz Carapils	35	1.3	4.2%
8 oz	Weyermann - Carafa III8 oz Carafa III	32	525	4.2%
8 oz	Flaked Oats8 oz Flaked Oats	33	2.2	4.2%
192 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
17 g	Artisan - Willamette17 g Willamette Hops	Pellet	7.1	Boil	60 min	14.48	33.3%
25.50 g	East Kent Goldings25.5 g East Kent Goldings Hops	Pellet	4.5	Boil	60 min	13.77	50%
8.50 g	East Kent Goldings8.5 g East Kent Goldings Hops	Pellet	4.5	Boil	15 min	2.28	16.7%
51 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
17 g	Artisan - Willamette (Pellet) 17 g Willamette (Pellet) Hops	14.48	33.3%
34 g	East Kent Goldings (Pellet) 34 g East Kent Goldings (Pellet) Hops	16.05	66.7%
51 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal	Add grains to 157 F water	Strike	161 °F	152 °F	5 min
		Infusion	152 °F	152 °F	60 min
	Vorlauf until clear	Vorlauf	152 °F	168 °F	10 min
8.19 gal	Collect 8.25 gallons of wort in boil pot. 2.25 gal of evaporation in 90 minutes = almost 6 gallons in fermenter	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.20 g	Baking Soda	Water Agt	Mash	1 hr.
1.65 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.10 g	Epsom Salt	Water Agt	Mash	1 hr.
1.71 g	Gypsum	Water Agt	Mash	1 hr.
0.11 g	Slaked Lime	Water Agt	Mash	1 hr.
8 oz	caro syrup	Water Agt	Boil	15 min.
8 oz	lactose	Water Agt	Boil	15 min.
4 oz	table sugar	Water Agt	Boil	15 min.
1 oz	Whirlfloc tablet	Water Agt	Boil	15 min.
1 tsp	Yeast Nutrient	Water Agt	Boil	15 min.
2.40 g	Calcium Chloride (anhydrous)	Water Agt	Sparge	1 hr.
1.60 g	Epsom Salt	Water Agt	Sparge	1 hr.
2.48 g	Gypsum	Water Agt	Sparge	1 hr.
2 tsp	chocolate Extract	Flavor	Secondary	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 104 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.27 psi Temp: 40 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Black Balanced From Brun Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
49.2	5.1	19.6	53.9	66.4	44.7
Mash Chemistry and Brewing Water Calculator

Notes

Re-hydrate yeast for 30 minutes from left over sparge water before adding to fermenter.

Last Updated and Sharing

470

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Brews

Public: Yup, Shared
Last Updated: 2021-06-06 15:29 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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View Recipe

Barbara's Chocolate Stout 3/No Cocoa

Jun 06, 2021 to Jul 14, 2021

Jun 06, 2021 ^to Jul 14, 2021