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Sweet Chili Stout
Method: All Grain Style: Sweet Stout
Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons Efficiency: 70% (brew house)
Boil Gravity: 1.038 (recipe based estimate)
Original Gravity:1.052Final Gravity:1.020ABV (standard):4.22%IBU (tinseth):21.21SRM (morey):40
Fermentables
Amount Fermentable PPG °L Bill %
8 lb American - Pale 2-Row - Toasted 33 30 68.1%
0.75 lb American - Chocolate 29 350 6.4%
0.25 lb American - Caramel / Crystal 150L 33 150 2.1%
0.75 lb German - Carafa III 32 535 6.4%
1 lb Lactose (Milk Sugar) 41 1 8.5%
1 lb Flaked Oats 33 2.2 8.5%
Hops
Amount Variety Time AA IBU Type Use
0.75 oz Cluster Pellet 6.5 Boil 60 min 18.72
0.5 oz Cluster Pellet 6.5 Boil 5 min 2.49
Other Ingredients
Amount Name Type Use Time
4 oz Cacao nibs Flavor Secondary 2 min
6 each Barkers Hot Chile Spice Secondary 2 min
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg): 72% Flocculation: Medium
Optimum Temp: 59 - 75 °F Starter: No
Fermentation Temp: 70 °F Pitch Rate: 0.35 (M cells / ml / ° P)
Notes
Cacao nibs 2 weeks secondary
Barkers Hot Chiles 2 weeks secondary
Sweet Chili Stout
Method: All Grain Style: Sweet Stout
Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons Efficiency: 70% (brew house)
Boil Gravity: 1.038 (recipe based estimate)
Original Gravity:1.052Final Gravity:1.020ABV (standard):4.22%IBU (tinseth):21.21SRM (morey):40
Fermentables
Amount Fermentable PPG °L Bill %
8 lb American - Pale 2-Row - Toasted 33 30 68.1%
0.75 lb American - Chocolate 29 350 6.4%
0.25 lb American - Caramel / Crystal 150L 33 150 2.1%
0.75 lb German - Carafa III 32 535 6.4%
1 lb Lactose (Milk Sugar) 41 1 8.5%
1 lb Flaked Oats 33 2.2 8.5%
Hops
Amount Variety Time AA IBU Type Use
0.75 oz Cluster Pellet 6.5 Boil 60 min 18.72
0.5 oz Cluster Pellet 6.5 Boil 5 min 2.49
Other Ingredients
Amount Name Type Use Time
4 oz Cacao nibs Flavor Secondary 2 min
6 each Barkers Hot Chile Spice Secondary 2 min
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg): 72% Flocculation: Medium
Optimum Temp: 59 - 75 °F Starter: No
Fermentation Temp: 70 °F Pitch Rate: 0.35 (M cells / ml / ° P)
Notes
Cacao nibs 2 weeks secondary
Barkers Hot Chiles 2 weeks secondary
