Mike's Chocolate Coffee Stout
A ProMash Recipe Report
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Batch Size (Gal):
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3.20
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Wort Size (Gal):
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3.20
|
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Total Grain (Lbs):
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11.09
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|
|
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Anticipated OG:
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1.082
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Plato:
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19.67
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Anticipated SRM:
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59.5
|
|
|
|
Anticipated IBU:
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63.8
|
|
|
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Brewhouse Efficiency:
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65
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%
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|
|
Wort Boil Time:
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60
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Minutes
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
|
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76.2
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8.45 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
|
|
5.8
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0.64 lbs.
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Chocolate Malt
|
America
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1.029
|
350
|
|
2.5
|
0.28 lbs.
|
Crystal 120L
|
Great Britain
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1.033
|
120
|
|
7.9
|
0.88 lbs.
|
Flaked Oats
|
America
|
1.033
|
2
|
|
4.3
|
0.48 lbs.
|
Roasted Barley
|
America
|
1.028
|
450
|
|
3.2
|
0.36 lbs.
|
Black Patent Malt
|
America
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1.028
|
525
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
0.64 oz.
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Nugget
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Pellet
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13.00
|
55.3
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60 min
|
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0.26 oz.
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Willamette
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Pellet
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5.00
|
8.5
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60 min
|
|
0.32 oz.
|
Willamette
|
Pellet
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5.00
|
0.0
|
0 min
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DCL Yeast S-04 SafAle English Ale
Mash @ 155
Add 0.5 tsp of yeast nutrient at 15 mins
Add 8 oz of dark bittersweet baker's chocolate at 2 minutes
Ferment at 67 degrees
Add 2.5 oz of Sumatran coffee, course ground in muslin bag, to secondary (24 hours at 50 degrees)
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Generated with ProMash Brewing Software |