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Chocolate Stout

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Chocolate Stout	Brewer: jbwirth	Brew Date: 1/19/2038
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 4 gal.	Boil Length: 60 min.	Target Volume: 5 gal.
Style	Name: American Stout	Category: Stout - 13E	Type: Ale
Notes	Grain steepedin 2.5 gal for 25 min. Boil 4 gal.

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Munton's Dark DME	6 lbs.	22 °L	1.034	1.041	56%
Munton's Light DME	3 lbs.	4 °L	1.034	1.020	28%
Chocolate Malt	12 oz.	350 °L	1.034	1.004	7%
Roasted Barley	8 oz.	300 °L	1.025	1.002	5%
Carafa III	6 oz.	525 °L	1.032	1.002	4%
Total	10 lbs. 10.00 oz.	47 SRM		1.069

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Williamette (Usa)	1 oz.	4.9	Boil	60 min.	Pellet	19
Saaz (Czech)	1 oz.	3.5	Boil	15 min.	Pellet	7
Total	2.00 oz.					26

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Nottingham	75	Low	57 °F	70 °F

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: Chocolate Stout	Brewer: jbwirth	Brew Date: 1/19/2038
	Boil Volume: 4 gal.	Units: standard	Thermal Loss: 0°F
	Mash Efficiency: 75%	Mash Method: single infusion	Sparge Method: fly
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	155.0 °F	3.98 gal.	165.6 °F	1.50
Total		1 hour		3.98 gal. (runoff: 2.39 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	170.0 °F	1.61 gal.	170.0 °F
Total	0 min		1.61 gal.

Type

extract

OG

1.069

style
1.050 - 1.075

FG

1.017

style
1.010 - 1.022

Color

47 SRM

style
30 - 40

IBU

26

style
35 - 75

ABV

6.8%

style
5 - 7

Cal.

229

per 12oz.