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HBC Sweet Chocolate Stout

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jon & Steve
Calories: 181 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)

Created: Monday December 28th 2015

Original Gravity:

1.054

Final Gravity:

1.018

ABV (standard):

4.7%

IBU (tinseth):

38.2

SRM (morey):

39.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Pale Malt (2 Row) US11 lb Pale Malt (2 Row) US	36.3	2	77.2%
1.50 lb	American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L	33	120	10.5%
1 lb	American - Chocolate1 lb Chocolate	29	350	7%
12 oz	American - Roasted Barley12 oz Roasted Barley	33	300	5.3%
14.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.75 oz	Fuggles1.75 oz Fuggles Hops	Pellet	4.5	Boil	60 min	23.67	53.8%
1.50 oz	Cluster1.5 oz Cluster Hops	Pellet	6.5	Boil	15 min	14.54	46.2%
3.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.75 oz	Fuggles (Pellet)	23.67	53.8%
1.50 oz	Cluster (Pellet)	14.54	46.2%
3.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Scarification	Temperature	--	158 °F	45 min
	Mash Out & Gelatinization	Sparge	--	168 °F	10 min
	Protein Rest	Infusion	--	110 °F	20 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 oz	Chocolate Chips Sweetened		Other	Boil	30 min.

Yeast

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:	67 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 246 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Keg CO₂ Level: 2.0 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Add: 1.1 tsp Epsom 1 tsp Table Salt 1.2 tsp Baking Soda 0.9 tsp Lactic Acid for 5.3 ph
Mash Chemistry and Brewing Water Calculator

Notes

-Dark, sweet, malty, and full-bodied, roasted and toasty notes without astringency.
-Keep the pH of the mash fairly high, around 5.6
-Keep the Chloride to Sulfate ratio high, around 3 to 1.
-Ensure Chloride and Sodium are both > 100, but < 150.
-Keep temp of the mash up around 158°F.
-A thicker mash of around 1.25 quarts of water per pound of grain.

Last Updated and Sharing

1,094

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Brews

Public: Yup, Shared
Last Updated: 2015-12-28 17:52 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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