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Chocolate Achromatic Stout Double Batch

Method: All Grain
Style: Imperial Stout
Boil Time: 120 min
Batch Size: 11.75 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Neil Fisher - Weldwerks Brewing Co.
Hop Utilization: 82%
Calories: 311 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
URL: https://beerandbrewing.com/chocolate-achromatic-stout-recipe/

Created: Friday April 3rd 2020

Original Gravity:

1.094

Final Gravity:

1.017

ABV (standard):

10.2%

IBU (tinseth):

55.1

SRM (morey):

50.0

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
30 lb	American - Pale 2-Row30 lb Pale 2-Row	37	1.8	70.6%
2 lb	American - Chocolate2 lb Chocolate	29	350	4.7%
2 lb	United Kingdom - Pale Chocolate2 lb Pale Chocolate	33	207	4.7%
2 lb	German - Chocolate Rye2 lb Chocolate Rye	31	240	4.7%
2 lb	American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L	33	120	4.7%
24 oz	American - Caramel / Crystal 40L24 oz Caramel / Crystal 40L	34	40	3.5%
24 oz	Flaked Oats24 oz Flaked Oats	33	2.2	3.5%
8 oz	American - Roasted Barley8 oz Roasted Barley	33	300	1.2%
16 oz	Rice Hulls16 oz Rice Hulls	0	0	2.4%
42.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3 oz	Columbus3 oz Columbus Hops		Pellet	15	First Wort	0 min	55.06	100%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Columbus (Pellet)		55.06	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14.88 gal	Strike	164 °F	152 °F	60 min
5.8 gal	Fly Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
12 g	Gypsum	Water Agt	Mash	1 hr.
16 oz	Cacao Nibs	Flavor	Secondary	7 days
2 each	Vanilla Bean	Flavor	Secondary	7 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	3 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 999 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.9 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

Mash at 153°F (67°C) for 60 minutes, then rest until conversion is complete. Boil for 120 minutes. Pitch the yeast and ferment at 64°F (18°C) to start, allowing the temperature to rise to 67°F (19°C) near the end of fermentation to ensure full attenuation.

After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean, before packaging at 2.3 volumes.

Last Updated and Sharing

315

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Brews

Public: Yup, Shared
Last Updated: 2020-04-04 15:57 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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