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Chocolate Starfish - Hot Chocolate White Stout

Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://blog.kegoutlet.com/brewing-a-white-stout-th
Calories: 258 calories (Per 12oz)
Carbs: 35.2 g (Per 12oz)

Created: Thursday May 31st 2018

Original Gravity:

1.076

Final Gravity:

1.031

ABV (standard):

5.9%

IBU (tinseth):

50.7

SRM (morey):

11.5

Mash pH

5.6

Cost $

n/a

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Fermentation History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	United Kingdom - Maris Otter Pale11 lb Maris Otter Pale	38	3.75	68.8%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	9.4%
1.50 lb	American - Caramel / Crystal 40L1.5 lb Caramel / Crystal 40L	34	40	9.4%
1.50 lb	Flaked Barley1.5 lb Flaked Barley	32	2.2	9.4%
0.50 lb	Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	3.1%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.88 oz	Columbus0.88 oz Columbus Hops	Pellet	15	Boil	60 min	45.79	63.8%
0.25 oz	Kent Goldings0.25 oz Kent Goldings Hops	Pellet	5	Boil	30 min	3.33	18.1%
0.25 oz	Kent Goldings0.25 oz Kent Goldings Hops	Pellet	5	Boil	10 min	1.57	18.1%
1.38 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.88 oz	Columbus (Pellet)	45.79	63.8%
0.50 oz	Kent Goldings (Pellet)	4.9	36.2%
1.38 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.8 gal	Infusion	--	158 °F	60 min
2.9 qt	Sparge	--	170 °F	15 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2.10 g	Baking Soda	Water Agt	Mash	1 hr.
4.90 g	Calcium Chloride	Water Agt	Mash	1 hr.
3.80 g	Epsom Salt	Water Agt	Mash	1 hr.
2.30 g	Gypsum	Water Agt	Mash	1 hr.
2 oz	Dutched Cocoa Powder	Flavor	Boil	15 min.
0.50 each	Whirfloc	Water Agt	Boil	15 min.
4 tbsp	Yeast Nutrient	Other	Boil	15 min.
4 oz	Cacao Nibs	Flavor	Secondary	7 days
4 oz	(Light roast) Whole Coffee Beans	Flavor	Secondary	2 days

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 288 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

At start of fermentation, begin soaking 8oz of cacao nibs in vodka. After primary fermentation is complete, add cacao nibs tincture and coffee beans to fermenter during secondary (for the remainder of fermentation).

Last Updated and Sharing

1,771

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Brews

Public: Yup, Shared
Last Updated: 2019-06-08 13:47 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

Other Brewers Who Brewed This Recipe:

zaped

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Chocolate Starfish - Hot Chocolate White Stout

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