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Orange Ginger Dark Chocolate Stout

Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Meadhawg
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)

Created: Friday October 14th 2016

Original Gravity:

1.078

Final Gravity:

1.019

ABV (alternate):

8.3%

IBU (tinseth):

77.7

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	63.9%
3 lb	American - Caramel / Crystal 120L3 lb Caramel / Crystal 120L	33	120	19.2%
1 lb	American - Chocolate1 lb Chocolate	29	350	6.4%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	3.2%
0.40 lb	Rolled Oats0.4 lb Rolled Oats	33	2.2	2.6%
0.25 lb	American - Midnight Wheat Malt0.25 lb Midnight Wheat Malt	33	550	1.6%
0.50 lb	Belgian Candi Sugar - Dark (275L) - (late boil kettle addition)	38	275	3.2%
15.65 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Columbus1.25 oz Columbus Hops	Pellet	13.4	Boil	60 min	55.54	35.7%
1.25 oz	Amarillo1.25 oz Amarillo Hops	Pellet	7	Boil	20 min	17.57	35.7%
1 oz	Amarillo1 oz Amarillo Hops	Pellet	7	Boil	5 min	4.63	28.6%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Columbus (Pellet)	55.54	35.7%
2.25 oz	Amarillo (Pellet)	22.2	64.3%
3.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 qt	Strike at 162	Infusion	--	155 °F	60 min
20 qt		Sparge	--	165 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
8 oz	Dark Cocoa Powder	Flavor	Boil	10 min.
1 each	Whirlfloc Tab	Fining	Boil	10 min.
2 oz	Ginger Root - Pureed	Flavor	Boil	5 min.
2 each	Orange Zest	Flavor	Boil	5 min.
4 oz	Cacao Nibs	Flavor	Secondary	--
3 oz	Candied Ginger - Sliced	Flavor	Secondary	--
1.50 oz	Ginger Root - Thinly Sliced	Flavor	Secondary	--
5 each	Orange Zest	Flavor	Secondary	--
3.50 oz	Lactose	Other	Secondary	--

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: corn sugar Amount: 3.4 oz CO₂ Level: 2.1 Volumes

Notes

Add Candi sugar with 10 minutes left on boil.

Soak Cacao Nibs, Ginger, Candied Ginger, and Orange Zest in 2-3 oz vodka for 7 days to extract flavor and sanitize - add to secondary.

OG 1.077
FG. 1.027
ABV 7.05%

FG 1.024
ABV 7.45%

Last Updated and Sharing

1,266

Views

Brews

Public: Yup, Shared
Last Updated: 2016-11-20 20:15 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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