IMPERIAL CHOCOLATE MILK STOUT 50LTS - Beer Recipe - Brewer's Friend

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IMPERIAL CHOCOLATE MILK STOUT 50LTS

300 calories 34.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 56.86 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 300 calories (Per 12oz)
Carbs: 34.8 g (Per 12oz)
Created: Tuesday April 18th 2023
1.089
1.028
8.0%
36.3
38.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 kg BA Malt - Pale Ale14 kg Pale Ale 38 4 73.3%
1 kg BA Malt - M Chocolate1 kg M Chocolate 29 400 5.2%
1 kg BA Malt - Avena1 kg Avena 33 2.2 5.2%
700 g BA Malt - Caramelo 60700 g Caramelo 60 35 60 3.7%
400 g BA Malt - Cebada Tostada400 g Cebada Tostada 29 500 2.1%
2 kg Lactose (Milk Sugar)2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 10.5%
19.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 15 Boil 60 min 30.75 50%
50 g Willamette50 g Willamette Hops Pellet 4.5 Boil 20 min 5.59 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2,000 g Lactose Other Boil 10 min.
230 g Cocoa powder Other Boil 15 min.
300 ml WHISKY Flavor Primary 4 days
230 g cocoa nibs Flavor Primary 4 days
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
4.57 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 389 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
AGUA AMERICAN AMBER ALE
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
57 LITROS DE OSMOSIS
NO ACIDIFICAR AGUA DE LAVADO
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
42 L Infusion -- 68 °C 60 min
Infusion 72 °C -- 20 min
78 °C -- 2 min
37 L Fly Sparge -- 78 °C 45 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.2 L. Suggest reducing initial water volume to 44.08 L and adding 12.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.81 L. Suggest reducing strike water volume to 34.11 L and adding 19.41 L sparge/top-off. 53.5
Strike water volume at mash thickness of 3.1 L/kg 53.5
Mash volume with grains 64.8
Grain absorption losses -17.1
Remaining sparge water volume (equipment estimates 21.4 L) 21.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.9 L) 56.9
Volume increase from sugar/extract (late additions) 1.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 52
Going into fermentor 52
Total: 74.9  
Equipment Profile Used: System Default
 
Notes

Tostar nibs de cacao y dejar reposar en whisky durante unos días. Ferm secundario después de aproximadamente 5 a 7 días y "dry hop" con su solución de cacao nibs / whisky.

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  • Last Updated: 2023-05-28 11:20 UTC