Coffee, Chocolate & Vanilla Milk Stout - Beer Recipe - Brewer's Friend

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Coffee, Chocolate & Vanilla Milk Stout

195 calories 21.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 24.6 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 195 calories (Per 330ml)
Carbs: 21.7 g (Per 330ml)
Created: Wednesday April 28th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 71.1%
0.44 kg Flaked Oats0.44 kg Flaked Oats 33 2.2 7%
0.44 kg United Kingdom - Chocolate0.44 kg Chocolate 34 425 7%
0.44 kg American - Caramel / Crystal 80L0.44 kg Caramel / Crystal 80L 33 80 7%
210 g American - Roasted Barley210 g Roasted Barley 33 300 3.3%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) 41 1 4.7%
6.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
64 g Yakima Valley Hops - Fuggles64 g Fuggles Hops Leaf/Whole 3.9 Boil 60 min 26.92 64%
36 g Fuggles36 g Fuggles Hops Pellet 3.9 Boil 15 min 8.27 36%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Cocao Nibs Flavor Boil 5 min.
3 each Vanilla Beans Flavor Secondary 0 min.
210 g Coffee Beans Flavor Primary 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
0.11 ml Lactic acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Mash 0 min.
1 each Campden Tablets Water Agt Mash 0 min.
100 g Cocao Nibs Flavor Primary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
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
15.98 L Strike 69 °C 67 °C 60 min
16.55 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.6 L/kg 15.7
Mash volume with grains 19.7
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 18.1 L) 15.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 27 L) 24.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20.8
Going into fermentor 20.8
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

Soak Vanilla Beans in 60ml of Bourbon/Vodka at time of Pitching in Sanitised Jar then tip into FV when fermentation has finished

Soak Cacao Nibs in 60ml of Bourbon at pitching time before adding to FV

Put coffee beans into Sanitised Hop Bag for 7 days

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  • Public: Yup, Shared
  • Last Updated: 2021-05-30 23:27 UTC