Highland Milk Chocolate Stout - Beer Recipe - Brewer's Friend

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Highland Milk Chocolate Stout

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tim Highland
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Friday September 15th 2023
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OG: 1.063 FG: 1.015 ABV: 6.3% IBU: 52

1.059
1.015
5.8%
55.6
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5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Briess - Pale Ale Malt 2-Row8 lb Pale Ale Malt 2-Row 36.8 3.5 56.1%
2.50 lb United Kingdom - Maris Otter Pale2.5 lb Maris Otter Pale 38 3.75 17.5%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt 36 150 7%
1 lb Briess - Brewers Oat Flakes / Flaked oats1 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 7%
1 lb Briess - Caramel Malt - 80L1 lb Caramel Malt - 80L 35 80 7%
12 oz Briess - Roasted Barley12 oz Roasted Barley 33.1 300 5.3%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.8 28.6%
1 oz Yakima Chief Hops - Fuggle UK1 oz Fuggle UK Hops Pellet 4.3 Boil 20 min 8.23 28.6%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 7.84 28.6%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 23.7 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Lactose Other Boil 10 min.
8 oz Cocao Nibs Flavor Secondary 5 days
1 oz Whirlfloc Fining Boil 5 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
6 g Baking Soda Water Agt Mash 1 hr.
0.50 L vodka Flavor Secondary 0 min.
3 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Strike 162 °F 154 °F 60 min
4 gal Batch Sparge 180 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.32 g | 17.3 qt) 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.63 g | 30.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.03 36.1
Equipment Profile Used: System Default
 
Notes

soak cocoa nibs in vodka 7 days, strain liquid from nibs and add liquid to fermenter last 3 to 5 days

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  • Last Updated: 2024-09-16 18:44 UTC