Style: 23. Specialty Beer
Description:
Double Choc Stout with Cherry and coconut
| Target Volume [ltr (gal)]: 23.00 (6.08) |
Alcohol By Volume: 5.96% |
| Estimated Original Gravity[SG]: | 1.057 |
Estimated Final Gravity[SG]: | 1.013 |
| Estimated Attenuation: | 78.00% |
Estimated Mash Efficiency: | 75.00% |
| Bitterness [IBU]: 20.87 |
Colour [SRM(EBC)]: 65.36 (128.76) |
| Balance: 0.813 |
BU:GU ratio: 0.366 |
Fermentables
| Type |
Gravity [SG] |
Gravity(%) |
Weight [gms (lbs)] |
Weight(%) |
| Ale Malt (Barrett Burston) |
1.039 |
68.84% |
4000.00 (8.82) |
67.23% |
| Caramel/Crystal Malt -120L |
1.005 |
7.91% |
500.00 (1.10) |
8.40% |
| Choc Chit Malt (Joe White) |
1.005 |
8.05% |
500.00 (1.10) |
8.40% |
| Chocolate Malt (Bairds) |
1.005 |
8.16% |
500.00 (1.10) |
8.40% |
| Oats, Flaked |
1.002 |
3.55% |
200.00 (0.44) |
3.36% |
| Wheat Chocolate Malt (Weyermann) |
1.002 |
3.48% |
250.00 (0.55) |
4.20% |
Hops
Hop Utilisation Method: Tinseth - No chill cooling method
| Type |
AA(%) |
IBU |
IBU(%) |
Weight [gms (oz)] |
Time(minutes) |
| Brewers Gold |
6.00% |
20.87 |
100.00% |
35.00 (1.23) |
60.00 |
Yeast
| Type |
Flocculation |
Attenuation |
Min Temp[C (F)] |
Max Temp[C (F)] |
Alcohol Tolerance |
| Nottingham British Ale - Danstar |
High |
78.00% |
14.00 (57.20) |
21.00 (69.80) |
Medium |
Miscellaneous
| Name |
Type |
Use |
Amount |
Description |
Time [Minutes] |
| Cherry Juice |
flavor |
boil |
1.00 (0.26)
[ltr (gal)] |
Cherry flavour |
0.0 |
| Coconut milk |
flavor |
boil |
0.20 (0.05)
[ltr (gal)] |
Coconut flavour |
0.0 |
| Date Brewed |
Brewer |
ABV |
Balance |
Rating |
Actions |
