Chocolate vanilla Stout
156.9 EBC
24.2 IBU
Fermentables
Weight
When
Pale Ale Malt 59.7 %
1.35 kg
Mash
Roasted Barley 17.8 %
403 g
Mash
Torrified Wheat 9.1 %
205 g
Mash
Flaked Barley 4.5 %
102 g
Mash
Chocolate Malt 4.5 %
102 g
Mash
Black Malt 2.3 %
51 g
Mash
Flaked Oats 2.2 %
50 g
Mash
Hops
Weight
When
Fuggle 4.5 %
20 g
60 Min
Other
Weight
When
Cocoa Nibs
15 g
In Boil
Irish Moss
1 g
In Boil
Cocoa Nibs
61 g
In Fermenter
Yeasts
Amount
Craft Series M03 Newcastle Dark Ale
0 packs
Volumes
Target
Actual
Before Boil
10 l
9 l
After Boil
8.5 l
8.5 l
Transferred
8.25 l
6 l
Pitching
8 l
6 l
Finished
8 l
6 l
Gravity
Target
Actual
Before Boil
1.051 SG
1.033 SG
After Boil
1.06 SG
1.056 SG
Finished
1.017 SG
1.022 SG
Other
Target
Actual
Attenuation
70 %
59.9 %
ABV
5.6 %
4.5 %
ABW
4.4 %
3.5 %
Efficiency
75 %
43.6 %
Temperature
18 ˚C
18 ˚C
Water
Target Profile
No Water Profile Chosen
Mash pH
5.2
pH Adjusted with
Unadjusted
Mash Single Step Infusion
Rest at
64 ˚C
90 mins
Notes
General
Crush the 15 gram of cocoa nib and add post boil.
Fermentation
Added crushed cocoa nibs into the fermenter before transferring the wort.
Racked the beer off and added half a vanilla pod, this was left for a week before bottled.
Racked the beer off and added half a vanilla pod, this was left for a week before bottled.
Tasting
Real chocolate flavour from the beer, quite a burn aftertaste.
Can not taste the vanilla at all :(
Can not taste the vanilla at all :(