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Sweet Stout

Method: Partial Mash
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)

Created: Tuesday December 21st 2021

Original Gravity:

1.059

Final Gravity:

1.013

ABV (standard):

6.0%

IBU (tinseth):

0.0

SRM (morey):

44.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	Dry Malt Extract - Light5.5 lb Dry Malt Extract - Light	42	4	64.7%
1 lb	American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L	33	80	11.8%
8 oz	American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt)	33	1.8	5.9%
9 oz	American - Blackprinz9 oz Blackprinz	36	500	6.6%
9 oz	American - Midnight Wheat Malt9 oz Midnight Wheat Malt	33	550	6.6%
6 oz	Corn Sugar - Dextrose6 oz Corn Sugar - Dextrose - (late fermenter addition)	42	0.5	4.4%
136 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Magnum0.75 oz Magnum Hops		Leaf/Whole	15	Boil	0 min		100%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Magnum (Leaf/Whole)			100%
0.75 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 oz	cocoa nibs		Water Agt	Mash	0 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 96 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.65 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

(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.014
IBU = 30 SRM = 43 ABV = 6%

Step by step:
Several days before brew day, begin soaking the cocoa nibs in vodka, using just enough to cover the nibs. Cover and store at room temperature.

Warm 5 gallons (19 L) of water in your brew kettle up to 160 °F (61 °C). Place all the crushed grains in a muslin bag and steep in the kettle for 20 minutes. Remove the grains and let them drip back into the kettle. Add the dried malt extracts and stir until all the extract is dissolved.

Bring wort to a boil and boil for 60 minutes, adding the hops at the beginning of the boil.

After boil is complete, adjust volume with cold water to achieve desired fermentation volume. Chill wort and ferment at 68 °F (20 °C) until primary fermentation is complete. Transfer to secondary and add cocoa nibs along with the vodka. Allow for 3–5 days of contact time in order to extract the full flavor profile. After this, transfer beer to keg or bottle.

Last Updated and Sharing

256

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Brews

Public: Yup, Shared
Last Updated: 2022-07-04 21:37 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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