Chocolate Stout/Porter

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Buy Ingredients

Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 201 calories (Per 355mL)
Carbs: 19 g (Per 355mL)

Created Friday August 17th 2018

Original Gravity:

1.061

Final Gravity:

1.013

ABV (standard):

6.24%

IBU (tinseth):

31.88

SRM (morey):

32.8

Mash pH

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	United Kingdom - Maris Otter Pale5 kg Maris Otter Pale	38	3.75	87.3%
0.225 kg	United Kingdom - Crystal 45L0.225 kg Crystal 45L	34	45	3.9%
0.125 kg	United Kingdom - Chocolate0.125 kg Chocolate	34	425	2.2%
0.225 kg	United Kingdom - Roasted Barley0.225 kg Roasted Barley	29	550	3.9%
0.15 kg	Torrified Wheat0.15 kg Torrified Wheat	36	2	2.6%
5.73 kg	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Challenger25 g Challenger Hops	Leaf/Whole	8.5	Boil	60 min	28.05	65.8%
13 g	Willamette13 g Willamette Hops	Leaf/Whole	4.5	Boil	15 min	3.83	34.2%

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Challenger25 g Challenger Hops	28.05	65.8%
13 g	Willamette13 g Willamette Hops	3.83	34.2%
38 g	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
21 L		Infusion	67 °C	90 min
4.5 L		Sparge	80 °C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
140 g	Coffee Beans	Flavor	Primary	5 days
100 g	Cocoa Nibs	Flavor	Primary	5 days

Yeast

Gervin Ale (by Muntons) GV-12

Amount:	11 Each
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	14 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 100 B cells required