Belem Cocoa Ale Brew Session

Brew Session Info

11/17/2017
(Include any important notes from brew day until tasting)

After 9 days, addition of 80 g of cocoa nibs soaked in Cachaça

Water Infusion

Brew Session Specific

5.19 lb kg
15 °FC
65 °FC
qt/lbl/kg
60 min.
23 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
2 gals/hour liters/hour
0.2 gals liters

Calculated Totals

26.53 gals liters
3.48 gals liters
0.25 gals liters
116.90 °FC
116.90 °FC
-0.53 gals liters
26.28 gals liters
25.70 gals liters

Mash / Boil

Mash

PH
70 °FC
60 °FC
60 minutes

Boil

1.044 (estimated)
25 gallons liters 25.70 (gallonsliters estimated)
65 minutes minutes (65 minutes estimated)
21 gals liters

Gravity Estimates

Based on boiling 25.00 gallonsliters at 1.044 for 65 minutes, this will decrease your wort by 2.17 gallonsliters, bringing your after boil OG to 1.048.

You were planning on an OG of 1.048 so you are right on track. Nice job!

Fermentation

20 gallons liters 21.00 (gallonsliters estimated)
1.048 (1.048 predicted)
1.009 (1.012 predicted)

Conditioning

12/1/2017
10
Cane sugar
120 oz g

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

Belem Cocoa Ale
Sweet Stout
  • 21.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 65  min Boil Time
  • 1.048 OG
  • 1.012 FG
  • 27.1 IBU (tinseth) Bitterness
  • 0.57 BG:GU
  • 27.7° SRM Color
  • 62% Efficiency
  • 4.6% ABV Alcohol
  • 159 per 12oz Calories
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