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Irish Chocolate Stout

Method: Partial Mash
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)

Created: Monday February 27th 2023

Original Gravity:

1.063

Final Gravity:

1.019

ABV (alternate):

6.2%

IBU (tinseth):

29.4

SRM (morey):

36.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Briess - DME Traditional Dark4 lb DME Traditional Dark	44.6	30	47.8%
1 lb	United Kingdom - Golden Promise1 lb Golden Promise	37	3	11.9%
1 lb	Maltodextrin1 lb Maltodextrin - (late boil kettle addition)	39	0	11.9%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	11.9%
7 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Fuggles1 oz Fuggles Hops	Pellet	5.5	Boil at 212 °F	60 min	16.16	50%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	4.5	Boil at 212 °F	60 min	13.22	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Fuggles (Pellet)	16.16	50%
1 oz	East Kent Goldings (Pellet)	13.22	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3 gal		Steeping	154 °F	150 °F	20 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
6 oz	chocolate nibs		Flavor	Secondary	7 days

Yeast

Fermentis - sa-04

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	59 - 68 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 219 B cells required

White Labs - Irish Ale Yeast WLP004

Amount:	1 Each	Cost:
Attenuation (avg):	71.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 219 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Irish Chocolate Stout

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Water is from carbon filtered RO, no other treatments or additions Taste if any is very clean, dry and with no obvious minerals present
Mash Chemistry and Brewing Water Calculator

Notes

Due to the higher gravity, decided to pitch with two packs of yeast; one SA-04 and one Fuggles for additional flavor notes and better attenuation. Fermenting temp is 64-66 F

Addition of Flaked Barley and Maltodextrin should give me good head retention and body/mouth feel, curious as to quantity and wondering did I go to high?

I have used WLP004 before as well as SA-04 both have performed well with a nod to SA-04 as my preferred yeast.

This batch took off with a two to three inch Krausen developing within nine hours after aeration and pitching.

debating now if i want to even use the chocolate nibs, laughing here.

One additional note. The three gallon steeping/partial mash finished at 1.100 then diluted to reach 5 gallons gave me an OG of 1.060 when yeast was added. Missed my mark slightly

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-02-27 18:12 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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