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Chocolate Ginger Stout

Method: All Grain
Style: Tropical Stout
Boil Time: 120 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 31.8 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Andy
No Chill: 20 minute extended hop boil time
Calories: 235 calories (Per 330ml)
Carbs: 24.2 g (Per 330ml)

Created: Friday May 4th 2018

Original Gravity:

1.076

Final Gravity:

1.019

ABV (standard):

7.5%

IBU (tinseth):

37.2

SRM (morey):

36.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.50 kg	United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale	38	3.75	58.2%
1.16 kg	German - Munich Light1.16 kg Munich Light	37	6	15%
0.54 kg	United Kingdom - Amber0.54 kg Amber	32	27	7%
0.39 kg	Belgian - Special B0.385 kg Special B	34	115	5%
0.39 kg	United Kingdom - Crystal 30L0.385 kg Crystal 30L	34	30	5%
0.39 kg	United Kingdom - Crystal 60L0.385 kg Crystal 60L	34	60	5%
0.19 kg	United Kingdom - Pale Chocolate0.19 kg Pale Chocolate	33	207	2.5%
0.19 kg	United Kingdom - Roasted Barley0.19 kg Roasted Barley	29	550	2.5%
7.74 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Fuggles40 g Fuggles Hops	Pellet	4.5	Boil	60 min	22.87	61.5%
25 g	East Kent Goldings25 g East Kent Goldings Hops	Pellet	5	Boil	30 min	14.32	38.5%
65 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Fuggles (Pellet) 40 g Fuggles (Pellet) Hops	22.87	61.5%
25 g	East Kent Goldings (Pellet) 25 g East Kent Goldings (Pellet) Hops	14.32	38.5%
65 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23.5 L	Saccharification Rest	Infusion	--	68 °C	80 min
23.5 L	Mash Out	Temperature	--	79 °C	20 min
10 L	Batch Sparge 1	Sparge	--	82 °C	20 min
7 L	Batch Sparge 2	Sparge	--	89 °C	20 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
100 g	Ginger		Flavor	Boil	10 min.
0.50 each	Whirlflock		Fining	Boil	5 min.

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	16 - 22 °C	Starter:	Yes
Fermentation Temp:	14 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 290 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 118 g CO₂ Level: 2.2 Volumes

Target Water Profile

userwaterprofile-70698

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Waters treated with metabisulphite prior to mash and sparges. Mash Water Additions: - Gypsum: 4 g - Calcium Chloride: 5 g - Chalk: 7 g - Baking Soda: 5 g
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

634

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Brews

Public: Yup, Shared
Last Updated: 2018-08-07 10:01 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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