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Creamy Chocolate Raz Stout II

Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 4.8 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Pohlman & Brady
Calories: 351 calories (Per 12oz)
Carbs: 46.2 g (Per 12oz)

Created: Monday September 30th 2019

victory at sea clone

OG: 1.093 FG: 1.017 ABV: 9.9% IBU: 61

Original Gravity:

1.103

Final Gravity:

1.040

ABV (standard):

8.3%

IBU (tinseth):

52.5

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10.50 lb	American - Pale 2-Row10.5 lb Pale 2-Row	37	1.8	59.2%
1.50 lb	American - Munich - Dark 20L1.5 lb Munich - Dark 20L	33	20	8.5%
1 lb	American - Chocolate1 lb Chocolate	29	350	5.6%
1 lb	American - Roasted Barley1 lb Roasted Barley	33	300	5.6%
1 lb	German - CaraFoam1 lb CaraFoam	37	1.8	5.6%
1 lb	United Kingdom - Crystal 60L1 lb Crystal 60L	34	60	5.6%
12 oz	German - Carafa III12 oz Carafa III	32	535	4.2%
16 oz	Lactose (Milk Sugar)16 oz Lactose (Milk Sugar)	41	1	5.6%
17.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops		Pellet	16	Boil at 212 °F	90 min	52.5	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Magnum (Pellet)		52.5	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.65 gal	Infusion	--	167 °F	60 min
4.26 gal	Sparge	--	175 °F	30 min
Starting Mash Thickness: 1.35 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden tablet	Water Agt	Other	5 min.
5 lb	Raspberry	Flavor	Secondary	10 days
3 each	Vanilla Bean	Flavor	Secondary	10 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:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 162 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Add calcium carbonate if pH is too low (1/2 tsp at a time, stir and recheck). Shoot for pH of 5.0 to 5.4. Don't add more than 2 tsp of calcium carbonate. Boil wort for 90 minutes or more. Add hops at start of boil.
Mash Chemistry and Brewing Water Calculator

Notes

Goal is to have 7 gallons 1.072 SG wort at start of boil.

Add Dry Malt Extract (DME) if SG is low, or may want to wiat until the beer is in the fermenter. If you wait to add DME, be sure to add it after fermentation begins to calm down.

If water is soft, hold off on adding roasted grains and British Crystal Malts until 15min of mash

Added 16oz of Lactose Sugar, needs to be whirlpooled. Can be done 15 min prior to flame out. Will need to be whirlpooled with no rumbling boil. OR we can do it at flame out. See page 55 bottom of 2nd paragraph. I prefer to try the first option.

Vanilla beans to be cut into 1 inch segments and soak in Angel's Envy Bourbon until ready to add to secondary.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-10-17 18:40 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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