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Achromatic Christmas Stout

Method: Extract
Style: Fruit and Spice Beer
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Hop Utilization: 82%
Calories: 353 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)

Created: Friday November 15th 2019

Original Gravity:

1.106

Final Gravity:

1.022

ABV (alternate):

12.4%

IBU (tinseth):

49.2

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 lb	Dry Malt Extract - Light6 lb Dry Malt Extract - Light		42	4	67.6%
6 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
8 oz	American - Dark Chocolate8 oz Dark Chocolate	29	420	5.6%
8 oz	American - Chocolate8 oz Chocolate	29	350	5.6%
8 oz	German - Chocolate Rye8 oz Chocolate Rye	31	240	5.6%
8 oz	United Kingdom - Dark Crystal 80L8 oz Dark Crystal 80L	33	80	5.6%
6 oz	American - Caramel / Crystal 40L6 oz Caramel / Crystal 40L	34	40	4.2%
6 oz	Briess - Brewers Oat Flakes6 oz Brewers Oat Flakes	32.2	2.5	4.2%
2 oz	American - Roasted Barley2 oz Roasted Barley	33	300	1.4%
$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Magnum0.75 oz Magnum Hops		Pellet	15	Boil at 202 °F	60 min	49.15	100%
0.75 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.75 oz	Magnum (Pellet)		49.15	100%
0.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 qt		Steeping	160 °F	160 °F	30 min
8 qt		Top Off	40 °F	200 °F	--
3 qt	Top up to 4 gal	Top Off	40 °F	200 °F	--

Other Ingredients

Amount	Name	Type	Use
4 oz	Roasted cocoa nibs	Flavor	Secondary
1 each	Vanilla bean	Flavor	Secondary
2 oz	Crystal ginger	Flavor	Secondary
3 each	Amoretti blood orange puree	Flavor	Secondary
4 g	Baking Soda	Water Agt	Boil

Yeast

White Labs - San Diego Super Yeast WLP090

Amount:	1 Each	Cost:
Attenuation (avg):	79.5%	Flocculation:	Med-High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 2.6 oz Temp: 68 °F CO₂ Level: 2.5 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265

Notes

"Dark crystal" is Simpson's double-roasted crystal
Adjust boil pH to 5.5 with lactic acid.
"Dry hop" with cocoa nibs after fermentation is complete for 1-3 days to taste.
Slice vanilla bean lengthwise and add to secondary. Age 2-3 weeks with vanilla.
Mince the crystal, boil shortly in water with orange puree, add to secondary.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-11-17 19:03 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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