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Chocolate Orange Stout - Brew it Bru

Method: All Grain
Style: Imperial Stout
Boil Time: 30 min
Batch Size: 20.1 liters (fermentor volume)
Pre Boil Size: 23.1 liters
Post Boil Size: 20.4 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 306 calories (Per 0.440L)
Carbs: 26.4 g (Per 0.440L)

Created: Tuesday June 14th 2022

Stout

by Hanuman

OG: 1.088 FG: 1.020 ABV: 8.9% IBU: 56

[화술] HS.Imperial Chocolate Milk Stout

by 프로이니

OG: 1.100 FG: 1.026 ABV: 9.7% IBU: 50

Original Gravity:

1.075

Final Gravity:

1.013

ABV (standard):

8.1%

IBU (tinseth):

58.5

EBC (ebcmorey):

74.5

Mash pH

n/a

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5 kg	Simpsons - Finest Pale Ale Maris Otter5 kg Finest Pale Ale Maris Otter	37	5.44	71.2%
750 g	Simpsons - Aromatic Malt750 g Aromatic Malt	33	59.99	10.7%
500 g	Flaked Barley500 g Flaked Barley	32	4.37	7.1%
250 g	Weyermann - Carafa Special Type III250 g Carafa Special Type III	29.9	1399.5	3.6%
175 g	Simpsons - Roasted Barley175 g Roasted Barley	28.52	1599.64	2.5%
350 g	Weyermann - Pale Wheat350 g Pale Wheat	36	3.84	5%
7,025 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Barth-Haas - Summit40 g Summit Hops	Pellet	15	Boil	30 min	50.32	61.5%
25 g	Barth-Haas - Summit25 g Summit Hops	Pellet	15	Boil	5 min	8.16	38.5%
65 g / R 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
65 g	Barth-Haas - Summit (Pellet) 65 g Summit (Pellet) Hops		58.48	100%
65 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L	Add your malts gradually and stir in welll, ensuring there are no clumps and that every grain is wet.	Strike	64 °C	64 °C	60 min
	Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge	Temperature	75 °C	75 °C	10 min
10 L	Add sparge water until a pre boil volume of 23L has been reached	Sparge	75 °C	75 °C	15 min
Starting Mash Thickness: 2.8 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
50 g	Bitter Orange Peel		Flavor	Boil	15 min.
250 g	Lactose		Water Agt	Boil	15 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	11 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 128 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 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

Last Updated and Sharing

333

Views

Brews

Public: Yup, Shared
Last Updated: 2022-06-15 08:26 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 R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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