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Choc Orange Stout

Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 232 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)

Created: Sunday September 1st 2019

Original Gravity:

1.076

Final Gravity:

1.013

ABV (standard):

8.3%

IBU (tinseth):

26.7

SRM (morey):

50.0

Mash pH

5.3

Cost $

n/a

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Brew Log History

Target 38°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	67.1%
0.50 kg	New Zealand - Roast Barley0.5 kg Roast Barley	32.7	736.04	6.7%
0.25 kg	New Zealand - Shepherds Delight Malt0.25 kg Shepherds Delight Malt	36.5	152.28	3.4%
0.25 kg	New Zealand - Toffee Malt0.25 kg Toffee Malt	38.8	5.33	3.4%
0.50 kg	New Zealand - Dark Chocolate Malt0.5 kg Dark Chocolate Malt	32.7	659.9	6.7%
0.50 kg	New Zealand - Wheat Malt0.5 kg Wheat Malt	35.4	2.13	6.7%
0.20 kg	Corn Sugar - Dextrose0.2 kg Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	2.7%
0.25 kg	New Zealand - Aurora Malt0.25 kg Aurora Malt	37.2	29.44	3.4%
7.45 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 ml	Columbus25 ml Columbus Hops		Pellet	15	Boil	60 min	26.67	100%
25 ml / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Columbus (Pellet) 25 g Columbus (Pellet) Hops		26.67	100%
25 ml / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23 L		Infusion	--	66 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.

Yeast

The Yeast Bay - Sigmund's Voss Kveik

Amount:	1 Each	Cost:
Attenuation (avg):	80.5%	Flocculation:	High
Optimum Temp:	21 - 38 °C	Starter:	No
Fermentation Temp:	38 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 148 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.45 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Add 100g cacao nibs and zest from three oranges at flameout.

Last Updated and Sharing

417

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Brews

Public: Yup, Shared
Last Updated: 2019-09-01 00:45 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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Choc Orange Stout

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