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Chocolate Starfish - Hot Chocolate White Stout (10g)

Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11.8 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: http://blog.kegoutlet.com/brewing-a-white-stout-th
Calories: 263 calories (Per 12oz)
Carbs: 32.4 g (Per 12oz)

Created: Friday November 8th 2019

Original Gravity:

1.078

Final Gravity:

1.027

ABV (standard):

6.6%

IBU (tinseth):

39.0

SRM (morey):

11.5

Mash pH

5.5

Cost $

n/a

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Fermentation History

Target 68°F
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Attenuation: {{ stats.attenuation | number:2 }}%

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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 %
22 lb	United Kingdom - Maris Otter Pale22 lb Maris Otter Pale	38	3.75	67.7%
3 lb	Flaked Oats3 lb Flaked Oats	33	2.2	9.2%
3 lb	American - Caramel / Crystal 40L3 lb Caramel / Crystal 40L	34	40	9.2%
3 lb	Flaked Barley3 lb Flaked Barley	32	2.2	9.2%
1.50 lb	Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	4.6%
32.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Columbus1.5 oz Columbus Hops	Pellet	15	Boil	60 min	35.93	75%
0.50 oz	Kent Goldings0.5 oz Kent Goldings Hops	Pellet	5	Boil	30 min	3.07	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Columbus (Pellet)	35.93	75%
0.50 oz	Kent Goldings (Pellet)	3.07	25%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
11.63 gal	Infusion	--	158 °F	60 min
5.58 gal	Sparge	--	168 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	0 min.
2 tbsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	0 min.
16 g	Gypsum	Water Agt	Mash	0 min.
5 each	FermCap-S Foam Control	Fining	Boil	1 hr.
1 each	Whirfloc	Water Agt	Boil	15 min.
2 tbsp	Yeast Nutrient	Other	Boil	15 min.
4 oz	Dutched Cocoa Powder	Flavor	Boil	0 min.
8 oz	Cacao Nibs	Flavor	Secondary	7 days
8 oz	(Light roast) Whole Coffee Beans	Flavor	Secondary	2 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	4 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 590 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

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 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

559

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Brews

Public: Yup, Shared
Last Updated: 2019-12-28 14:13 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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View Recipe

Chocolate Starfish - Hot Chocolate White Stout (10g)

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