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Miso Choco stout

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 47 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Benny Tong
Calories: 161 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)

Created: Monday February 10th 2025

Original Gravity:

1.052

Final Gravity:

1.016

ABV (standard):

4.8%

IBU (tinseth):

19.2

SRM (morey):

27.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 kg	American - Pilsner7 kg Pilsner	37	1.8	68%
0.80 kg	Crisp Malting - Crystal 60L0.8 kg Crystal 60L	33.1	60	7.8%
0.50 kg	German - Chocolate Wheat0.5 kg Chocolate Wheat	31	413	4.9%
0.50 kg	Crisp Malting - Pale Chocolate0.5 kg Pale Chocolate	32.7	220	4.9%
1.50 kg	Briess - DME Pilsen Light1.5 kg DME Pilsen Light	43	2	14.6%
10.30 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 g	Barth-Haas - East Kent Golding7 g East Kent Golding Hops	Pellet	5.5	Boil	60 min	2.11	21.9%
25 g	Yakima Valley Hops - Idaho 725 g Idaho 7 Hops	Pellet	12.5	Boil	60 min	17.1	78.1%
32 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
7 g	Barth-Haas - East Kent Golding (Pellet) 7 g East Kent Golding (Pellet) Hops	2.11	21.9%
25 g	Yakima Valley Hops - Idaho 7 (Pellet) 25 g Idaho 7 (Pellet) Hops	17.1	78.1%
32 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
36.26 L	Strike	76 °C	70 °C	60 min
20 L	Sparge	85 °C	80 °C	--
Starting Mash Thickness: 3.7 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
500 g	white miso	Flavor	Boil	10 min.
1 kg	indonesia cocao powder	Flavor	Boil	10 min.
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
9 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Baking Soda	Water Agt	Mash	1 hr.
3.86 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

AEB - Fermoale AY4

Amount:	20 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 207 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 209.5 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

21/3/2025
Choco stout brew day
Mash in 10:30 10:35
Rest at 72c 10:35 1150
Heat up to 80c 1150 1155
Recirculating 1155 12:15
First running 12:15 12:19
Sparge and running total 18 liter 12:19 12:40
Final running 12:40 13:10
Boil 13:40
Whirl 15:05 1520
Chill 1520 1610
Cast out 1610 1625
choco stout cast out 22 liter + 5 liter (4 liter water +400 gram choco powder and 750 grams DME)

Miso choco stout cast out 22.5liter + 4 liter (3.5 liter water +400 gram choco powder and 750 grams DME and 500 grams miso )

Both kegs pitched AEB AY3 20grams
Final Sample Plato 12 Plato (not mixed with the DME) DME will give 2 Plato to the beer

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-03-22 03:49 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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