Coffee, Chocolate and Vanilla Milk Stout v2 - Beer Recipe - Brewer's Friend

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Coffee, Chocolate and Vanilla Milk Stout v2

196 calories 22.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 18.8 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 196 calories (Per 330ml)
Carbs: 22.4 g (Per 330ml)
Created: Sunday May 1st 2022
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Dry Stout

by shepp1

OG: 1.047 FG: 1.011 ABV: 4.8% IBU: 37

1.063
1.019
5.8%
39.1
40.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.06 kg United Kingdom - Maris Otter Pale3.06 kg Maris Otter Pale 38 3.75 70.3%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 6.9%
0.32 kg United Kingdom - Chocolate0.32 kg Chocolate 34 425 7.4%
0.32 kg American - Caramel / Crystal 80L0.32 kg Caramel / Crystal 80L 33 80 7.4%
151.44 g American - Roasted Barley151.44 g Roasted Barley 33 300 3.5%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) 41 1 4.6%
4.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41 g Yakima Valley Hops - Fuggles41 g Fuggles Hops Pellet 4.4 Boil 60 min 30.41 63.6%
23.50 g Fuggles23.5 g Fuggles Hops Pellet 4.4 Boil 15 min 8.65 36.4%
64.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g Cocao Nibs Flavor Boil 5 min.
2.16 each Vanilla Beans Flavor Secondary 0 min.
115 g Coffee Beans Flavor Primary 0 min.
3.61 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.61 g Gypsum Water Agt Mash 1 hr.
0.72 each Whirlfloc Water Agt Mash 0 min.
0.72 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 116 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.79 L Strike 69 °C 67 °C 60 min
11.78 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.5
Mash volume with grains 15.2
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 13.5 L) 11.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 21 L) 18.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 15
Going into fermentor 15
Total: 23.7  
Equipment Profile Used: System Default
 
Notes

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

Used 100g of full coffee beans in FV after cold crashing for 48 hours

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  • Public: Yup, Shared
  • Last Updated: 2022-06-24 23:13 UTC