Chocolate Orange Stout 2018
114 EBC
13.2 IBU
Fermentables
Weight
When
Pale Ale Malt 53.1 %
1.737 kg
Mash
Flaked Barley 22.1 %
724 g
Mash
Roasted Barley 10.6 %
347 g
Mash
Flaked Oats 5.3 %
174 g
Mash
Torrified Wheat 5.3 %
174 g
Mash
Chocolate Malt 3.5 %
116 g
Mash
Lactose 0 %
1.25 g
End Of Boil
Hops
Weight
When
Fuggle 4.5 %
14 g
60 Min
Other
Weight
When
Cocoa Nibs
54 g
In Mash
Orange Peel, Sweet
12 g
In Boil
Irish Moss
1.05 g
In Boil
Orange Extract
0.53 g
In Dispense Vessel
Yeasts
Amount
Craft Series M42 new world strong ale
1 pack
Volumes
Target
Actual
Before Boil
12 l
15 l
After Boil
11 l
13 l
Transferred
11 l
12 l
Pitching
11 l
12 l
Finished
10 l
11 l
Gravity
Target
Actual
Before Boil
1.061 SG
1.04 SG
After Boil
1.066 SG
1.053 SG
Finished
1.013 SG
1.022 SG
Other
Target
Actual
Attenuation
80 %
57.2 %
ABV
7.1 %
4.1 %
ABW
5.6 %
3.2 %
Efficiency
75 %
61.9 %
Temperature
18 ˚C
18 ˚C
Water
Target Profile
No Water Profile Chosen
Mash pH
5.2
pH Adjusted with
Unadjusted
Mash Four Step Infusion
Rest at
62 ˚C
30 mins
Rest at
66 ˚C
20 mins
Rest at
70 ˚C
30 mins
Rest at
75 ˚C
10 mins
Notes
Mash
Total Water Needed : 18.31L
Mash Water : 14L
Sparge Water : 7L
Mash Water : 14L
Sparge Water : 7L
Boil
Cacao nibs added right at the end of boil.
Packaging
Orange essence added to the bottles, these consisted between zero to three drops.