Chocolate Stout
Batch Size:
5 gal.
Brewed By: Dave Schott
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Munich Malt (Dark)
9
75.0
Chocolate
1
8.3
Flaked Oats
.5
4.2
Crystal (120L)
.5
4.2
Brown Sugar
1
8.3
Total Weight
12.00
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
172.1°F
3.4 gal.
4.2 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Willamette - Pellet
5
5
Fuggle - Pellet
5
60
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
40 SRM
1.053
5.7
81.1
0.00
FG
IBU
Calories
Target BV
1.010
0.0
231
(per 16 oz. Pint)
ANY
Target Beer Style Info. & Typical Ingredients
Experimental or Specialty Beer
SG Range: ANY
FG Range: ANY
IBU Range: ANY
SRM Range: ANY
There are no rules!
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Fermentis S-04 Safale 11.5 gm dry yeast
Fermentaion Temp: 68°F
9 lb dark malt extract. 1 lb chocolate malt. 0.5 lb oat malt. 0.5 lb caramel 120. 1 lb brown sugar. 2 tbsp cocoa in the secondary.