Double Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Double Chocolate Milk Stout

245 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 74% (brew house)
Source: EL-P
Calories: 245 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Tuesday October 13th 2020
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Peppermint Chocolate Milk Stout

by ChadFryman

OG: 1.070 FG: 1.026 ABV: 5.9% IBU: 28

1.073
1.023
6.6%
27.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canadian - Pale 2-Row9 lb Pale 2-Row 36 1.75 60.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.7%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 6.7%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.4%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 2.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 6.7%
8 oz German - Carafa III8 oz Carafa III 32 535 3.4%
8 oz Thomas Fawcett - Pale Chocolate Malt8 oz Pale Chocolate Malt 32.2 230 3.4%
1 lb Weyermann - Carafoam1 lb Carafoam 34.5 2.2 6.7%
14.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 5 Boil 60 min 15.55 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 5 Boil 30 min 11.95 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 5 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Cocao Flavor Boil 15 min.
1 tbsp chocolate extract Flavor Kegging 0 min.
4 each Vanilla Beans Flavor Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 185 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Adjusted the pH of the sparge water to 5.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 qt Infusion -- 154 °F 60 min
7.1 qt Mash out Temperature -- 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.34 17.3  
Mash volume with grains 5.45 21.8  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 4.07 16.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.41 33.6
Equipment Profile Used: System Default
 
Notes

Soak Vanilla beans in 12 oz of vodka for 7 to 10 days. Add to Secondary fermenter and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to kegging to taste.

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  • Last Updated: 2020-10-13 16:37 UTC