Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Chocolate Milk Stout

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Northen Brewer
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday October 20th 2020
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1.052
1.013
5.1%
30.6
40.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Pale Ale8 lb Pale Ale 36.34 3.5 82.1%
0.75 lb Thomas Fawcett - Pale Chocolate Malt0.75 lb Pale Chocolate Malt 32.2 230 7.7%
0.25 lb United Kingdom - Extra Dark Crystal 120L0.25 lb Extra Dark Crystal 120L 33 120 2.6%
0.75 lb Weyermann - Carafa III0.75 lb Carafa III 32 525 7.7%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cluster0.75 oz Cluster Hops Pellet 6.5 Boil 60 min 20.26 60%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 30 min 10.38 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb lactose Flavor Boil 1 hr.
1 each Campden Tablets Water Agt Mash 0 min.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 oz Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 0 min.
4 oz Cacao Nibs in 10oz Vodka Flavor Secondary 15 days
 
Yeast
Wyeast - Wyeast #1332
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.66 14.6  
Mash volume with grains 4.44 17.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.36 g | 17.4 qt) 4.31 17.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.97 31.9
Equipment Profile Used: System Default
 
Notes

Suggested Fermentation Schedule:
2 weeks primary; 2 weeks secondary; 1-week cold crash.

Single infusion: Sacch' Rest: 152F for 60 minutes
Mash Out: 170F for 10 minutes

Secondary additions:
4 oz. Cacao Nibs soaked in 10 oz Vodka for 48 hours before adding to secondary. (2 weeks before racking).

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  • Last Updated: 2020-10-20 00:05 UTC