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Picobrew Orange Chocolate Stout

Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.15 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Hop Utilization: 85%
Calories: 237 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)

Created: Sunday April 28th 2024

Original Gravity:

1.072

Final Gravity:

1.013

ABV (standard):

7.8%

IBU (tinseth):

20.9

SRM (morey):

33.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
1.91 lb	Briess - LME Golden Light1.91 lb LME Golden Light		35	4	84.5%
1.91 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.25 lb	Dingemans - Special B0.25 lb Special B	33.1	125	11.1%
0.10 lb	Weyermann - Carafa Special Type III0.1 lb Carafa Special Type III	29.9	525	4.4%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 g	Hallertau Mittelfruh3 g Hallertau Mittelfruh Hops	Pellet	2.8	Boil at 203 °F	60 min	4.26	18.8%
3 g	BSG - German Hallertau Mittelfrüh3 g German Hallertau Mittelfrüh Hops	Pellet	2.8	Boil at 203 °F	30 min	3.27	18.8%
10 g	Citra10 g Citra Hops	Pellet	13.2	Boil at 203 °F	5 min	13.34	62.5%
16 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 g	Hallertau Mittelfruh (Pellet) 3 g Hallertau Mittelfruh (Pellet) Hops	4.26	18.8%
3 g	BSG - German Hallertau Mittelfrüh (Pellet)	3.27	18.8%
10 g	Citra (Pellet) 10 g Citra (Pellet) Hops	13.34	62.5%
16 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.25 gal	steep grains	Temperature	153 °F	153 °F	45 min

Other Ingredients

Amount	Name	Type	Use	Time
0.20 oz	Sweet Orange Peel	Flavor	Boil	15 min.
0.80 oz	Cacao Nibs	Flavor	Secondary	14 days
0.10 each	Whirlfloc	Fining	Boil	5 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 23 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 12.82 psi Temp: 40 °F CO₂ Level: 2.55 Volumes

Target Water Profile

Fort Collins 2012

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
17	2	3	3	13	50

Notes

1) 1.5 gal heat to 153F
2) Steep grain 45 mins
3) Remove grains (~1.15 gal in step filter)
4) Add LME, Heat to 203F (low rolling boil @ 5000ft)
5) Add .1 oz hops (60min)
6) Add .1 oz hops (30min)
7) Add .2 oz orange peel (15 min)
8) Add 0.25 oz Citra hops and whrilfloc (5 min)
9) Sanitize fermentor
10) Chill wort
11) Add wort to ferm
12) Add yeast when temp is ~80F
13) Shake the hell out of it (oxiginate)
14)Take gravity reading (1.072 goal)
15) Ferm for one week 68F
16)Take gravity reading. (1.013)
17) rack to secondary vessel
18) sanitize cacao bag, add nibs to bag, age for 2 weeks in secondary

Last Updated and Sharing

115

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Public: Yup, Shared
Last Updated: 2024-07-06 21:19 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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