Milk Stout, Chocolate fish - Beer Recipe - Brewer's Friend

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Milk Stout, Chocolate fish

227 calories 25.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23.01 liters (ending kettle volume)
Pre Boil Size: 26.75 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Behemoth
Calories: 227 calories (Per 330ml)
Carbs: 25.2 g (Per 330ml)
Created: Saturday May 29th 2021
1.073
1.021
6.8%
0.0
36.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg United Kingdom - Pale 2-Row4.8 kg Pale 2-Row 38 2.5 68.1%
0.50 kg German - CaraMunich II0.5 kg CaraMunich II 34 46 7.1%
0.50 kg United Kingdom - Crystal 60L0.5 kg Crystal 60L 34 60 7.1%
0.25 kg United Kingdom - Pale Chocolate0.25 kg Pale Chocolate 33 207 3.5%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley 29 550 2.8%
0.15 kg United Kingdom - Chocolate0.15 kg Chocolate 34 425 2.1%
0.15 kg Flaked Oats0.15 kg Flaked Oats 33 2.2 2.1%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 7.1%
7.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Pacific Jade22 g Pacific Jade Hops Pellet 13 Boil 90 min 100%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Dutch Cocoa Powder Flavor Boil 0 min.
1,000 g Raspberries Flavor Secondary 5 days
4 g Calcium Sulphate Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
1tsp of Gyspum (Calcium Sulfate - CaSO4)
3/4tsp of Calcium Chloride (CaCl2)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.93 L Strike 68 °C 67 °C 60 min
10.06 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.9
Mash volume with grains 28.2
Grain absorption losses -6.6
Remaining sparge water volume 10
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 31.7 L) 26.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 18.1 L) 23
Estimated amount in fermentor 23
Total: 33.9  
Equipment Profile Used: System Default
 
Notes

P65 of Beer & Brewer issue #42, Spring 2017

1) Mash all Malts at 69deg
2) Sparge and bring to the boil
3) Boil for 90 mins - add Pacific Jade at the beginning of the boil
4) 10 mins to go in the boil add 0.3g of Copperfloc
5) At the end of the boil, add the Lactose & Cocoa powder and whirlpool for 15 mins
6) Cool to 20degs and pitch both packs of M44
7) Ferment at 18deg
8) At 80 percent through fermentation, add crushed Raspberries in a muslin bag. Make sure they are sterilised (frozen)
9) Do a diacetyl rest at 22deg tyowards end of fermentation
10) Ferm. is complete when FG is around 1.023 and consistent over a few days.

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  • Last Updated: 2023-04-10 23:04 UTC