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BLACK A$& CHOCOLATE STOUT

Method: All Grain
Style: American Stout
Boil Time: 70 min
Batch Size: 120 gallons (fermentor volume)
Pre Boil Size: 130 gallons
Post Boil Size: 120 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Source: LAB TEAM
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Monday January 24th 2022

Original Gravity:

1.060

Final Gravity:

1.011

ABV (standard):

6.4%

IBU (tinseth):

41.0

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
189.87 lb	American - Pale 2-Row - Toasted189.87 lb Pale 2-Row - Toasted	33	30	68.7%
32.91 lb	Briess - Roasted Barley32.91 lb Roasted Barley	33.1	300	11.9%
27 lb	American - Chocolate27 lb Chocolate	29	350	9.8%
12.95 lb	Weyermann - Carafa Special Type II12.95 lb Carafa Special Type II	29.9	425	4.7%
13.77 lb	Weyermann - Caramunich Type 213.77 lb Caramunich Type 2	34	45	5%
276.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
16 oz	Magnum16 oz Magnum Hops	Pellet	15	Boil	70 min	37.42	50%
16 oz	Fuggles16 oz Fuggles Hops	Leaf/Whole	4.5	Boil	10 min	3.58	50%
32 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
16 oz	Magnum (Pellet)	37.42	50%
16 oz	Fuggles (Leaf/Whole)	3.58	50%
32 oz / $ 0.00

Mash Guidelines

Amount	Description	Start Temp	Target Temp	Time
	CONSISTENTLY 152f @ 60 minutes	--	152 °F	60 min
	MASH OUT	--	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
8 tbsp	Gypsum	Water Agt	Mash	0 min.
3.80 tbsp	Lactic acid	Water Agt	Mash	0 min.
18 lb	Lactose	Flavor	Boil	20 min.
6.50 lb	Corn Sugar	Flavor	Boil	15 min.
9 lb	Cocoa powder	Flavor	Boil	0 min.
0.30 lb	Franks Chocolate	Flavor	Boil	0 min.
10 tbsp	Yeast Nutrient	Other	Boil	10 min.
10 tbsp	amaylse enzyme	Other	Mash	0 min.
10 tbsp	Yeast Nutrient	Other	Primary	0 min.
2 tbsp	Lactic acid	Water Agt	Mash	0 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	4.50 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 2344 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2. Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
5.2-5.6 ph for best results
Mash Chemistry and Brewing Water Calculator

Notes

COLD STEEP ALL DARK GRAINS FOR MINIMUM 24hrs-48hrs MAX

RAISE FERMENTATION TEMP TO 72F WHEN FERMENTATION IS COMPLETE and hold thsat temp for a COMPLETE 2 DAYS BEFORE COLD CRASHING FOR DIACETYL REST. Then crash cool and send to bright tank for conditioning for idealy 7 days

HARVEST YEAST MINIMUM 48 HRS MAXIMUM 72hrs

PITCH 4.5kg of LAB NOTTINGHAM LIQuID YEAST

MASH REST FOR 30 MINUTES min. 1 hour max

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-01-25 03:44 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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