Earl of Criollo - Beer Recipe - Brewer's Friend

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Earl of Criollo

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.91 gallons
Post Boil Size: 4.4 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Stephen Goadhouse
Hop Utilization: 98%
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/boise-brewing-dark-daisy-chocolate-milk-stout/
Created: Saturday December 10th 2022
1.070
1.017
7.0%
37.5
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb murphy & rude - Pale Malt8.5 lb Pale Malt 37 3 75.9%
9 oz Weyermann - Carafa Special Type III9 oz Carafa Special Type III 29.9 525 5%
9 oz murphy & rude - Chocolate Wheat Malt9 oz Chocolate Wheat Malt 38 290 5%
6 oz murphy & rude - Crystal Malt 80L6 oz Crystal Malt 80L 33 80 3.3%
5.30 oz Lactose (Milk Sugar)5.3 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3%
14 oz murphy & rude - Milk Chocolate Malt14 oz Milk Chocolate Malt 29 265 7.8%
179.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 60 min 21.21 50%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 30 min 16.3 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz cocoa nibs Flavor Secondary 4 days
1 each Whirlfloc tablet Fining Boil 10 min.
25 g Yeast Nutrient Other Boil 10 min.
23 each Tazo Earl Grey Tea Bags Flavor Whirlpool 8 min.
7 g Chalk Water Agt Mash 1 hr.
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 40 90 30 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 159 °F 154 °F 60 min
0.5 gal Sparge -- 168 °F --
Starting Mash Thickness: 1.65 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.65 qt/lb 4.49 17.9  
Mash volume with grains 5.36 21.4  
Grain absorption losses -1.36 -5.4  
Remaining sparge water volume (equipment estimates 2.63 g | 10.5 qt) 2.03 8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.51 g | 22 qt) 4.91 19.6  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 4 g | 16 qt) 4.4 17.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.4 g | 17.6 qt) 4 16  
Total: 6.52 26.1
Equipment Profile Used: System Default
 
Notes


Fifth Season was out of Baker's Cocoa when I went to purchase so I doubled the Milk Chocolate Malt - if I like this recipe I would like to try it with Baker's Cocoa + Milk Chocolate.

I may have screwed up on weight of grain. Fifth Season employee was relying on me and I think that I may have made the two 9 oz be 0.9 lbs. I may have screwed up a few others but not as bad. It is also possible that I got it all right. After some sanity checks, I think it was closer to 9 oz than 0.9 lbs.

Place cocoa nibs in a hop bag (muslin or otherwise) and then place bag in a mason jar. Pour cheap vodka to cover nibs, cap and let sit at room temperature for at least 7 days. Pour in after vigorous fermentation subsides but do not keep in beer for more than 7 days. <I will likely not do this again - did not like the residual vodka taste even after diffusing>

Awards

Second place (Category 28: Spiced Beer) in first round of 2023 NHC at Philadelphia: https://www.homebrewersassociation.org/national-homebrew-competition/winners/



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2023-05-24 14:38 UTC
  • Snapshot Created: 2022-12-10 03:35 UTC