Hey everyone i brewed this not too long ago in a 50L batch turned out pretty awesome so im making a 15bbl batch but im going to make it a bit sweeter, took off some chocolate malt then added more caramel as it ended up just a tat bitter when i want the end to be sweeter.
Original Gravity: 1.066
Final Gravity: 1.015
ABV (standard): 6.75%
IBU (rager): 30.65 SRM (morey): 27.12
Fermentables
Amount Fermentable PPG °L Bill %
407 kg American - Pale 2-Row 37 1.8 86.5%
25 kg American - Caramel / Crystal 120L 33 120 5.3%
15 kg American - Chocolate 29 350 3.2%
6.61 kg American - Black Malt 28 500 1.4%
17.18 kg Rolled Oats 33 2.2 3.6%
470.79 kg Total
Hops
Amount Variety Type AA Use Time IBU
54.19 oz Cascade Pellet 7 Boil 60 min 20.89
45.59 oz Cascade Pellet 7 Boil 30 min 9.76
74.01 oz Cascade Pellet 7 Aroma 0 min
Hops Summary
Amount Variety Type AA
173.79 oz Cascade Pellet 7
Mash Guidelines
Amount Description Type Temp Time
1120.3 L 79c sparge Sparge 65 C 60 min
Starting Mash Thickness: 3.1 L/kg
Other Ingredients
Amount Name Type Use Time
375.33 g irish moss Fining Boil 10 min.
870.26 g cacao nibs yucatan Flavor Mash --
Yeast
Fermentis / Safale - English Ale Yeast S-04
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12.2 - 25 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P)
12101 B cells required
Target Water Profile: London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Notes
To brew the Chocolate Stout patito recipe,
Original Gravity: 1.066
Final Gravity: 1.015
ABV (standard): 6.75%
IBU (rager): 30.65 SRM (morey): 27.12
Fermentables
Amount Fermentable PPG °L Bill %
407 kg American - Pale 2-Row 37 1.8 86.5%
25 kg American - Caramel / Crystal 120L 33 120 5.3%
15 kg American - Chocolate 29 350 3.2%
6.61 kg American - Black Malt 28 500 1.4%
17.18 kg Rolled Oats 33 2.2 3.6%
470.79 kg Total
Hops
Amount Variety Type AA Use Time IBU
54.19 oz Cascade Pellet 7 Boil 60 min 20.89
45.59 oz Cascade Pellet 7 Boil 30 min 9.76
74.01 oz Cascade Pellet 7 Aroma 0 min
Hops Summary
Amount Variety Type AA
173.79 oz Cascade Pellet 7
Mash Guidelines
Amount Description Type Temp Time
1120.3 L 79c sparge Sparge 65 C 60 min
Starting Mash Thickness: 3.1 L/kg
Other Ingredients
Amount Name Type Use Time
375.33 g irish moss Fining Boil 10 min.
870.26 g cacao nibs yucatan Flavor Mash --
Yeast
Fermentis / Safale - English Ale Yeast S-04
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12.2 - 25 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.5 (M cells / ml / ° P)
12101 B cells required
Target Water Profile: London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Notes
To brew the Chocolate Stout patito recipe,
