Milk Chocolate Stout - Beer Recipe - Brewer's Friend

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Milk Chocolate Stout

245 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Sebastián Borrachia Diéguez
Hop Utilization: 90.7634%
Calories: 245 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Sunday February 25th 2024
1.074
1.018
7.4%
58.4
36.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.15 kg Agrária - Pale Ale Malt4.15 kg Pale Ale Malt $ 0.00 / kg
$ 0.00 		37 2.8 62.406%
400 g Bestmalz - BEST Biscuit400 g BEST Biscuit $ 0.00 / kg
$ 0.00 		35 20 6.01504%
500 g Rolled Oats500 g Rolled Oats $ 0.00 / kg
$ 0.00 		33 2.2 7.5188%
400 g BA Malt - M Chocolate400 g M Chocolate $ 0.00 / kg
$ 0.00 		29 400 6.01504%
150 g Castle Malting - Château Black150 g Château Black $ 0.00 / kg
$ 0.00 		34 488 2.25564%
100 g Weyermann - Roasted Barley100 g Roasted Barley $ 0.00 / kg
$ 0.00 		29.9 432 1.50376%
300 g BA Malt - Caramelo 120300 g Caramelo 120 $ 0.00 / kg
$ 0.00 		34 120 4.51128%
400 g Lactose (Milk Sugar)400 g Lactose (Milk Sugar) - (late mash tun addition) $ 0.00 / kg
$ 0.00 		41 1 6.01504%
250 g Castle Malting - Château Melano250 g Château Melano $ 0.00 / kg
$ 0.00 		35.88 31 3.7594%
6,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21.50 g Nugget21.5 g Nugget Hops $ 0.00 / g
$ 0.00 		Pellet 14 Boil at 97.4 °C 60 min 31.2879 23.5%
20 g Willamette20 g Willamette Hops $ 0.00 / g
$ 0.00 		Pellet 4.5 Boil at 80 °C 0 min 21.9%
50 g Vic Secret50 g Vic Secret Hops $ 0.00 / g
$ 0.00 		Pellet 15.5 Dry Hop at 18 °C 8 days 27.1281 54.6%
91.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g cocoa nibs $ 0.00 / g
$ 0.00 		Water Agt Mash --
2 g Epsom Salt $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
4 g Gypsum $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
12 g Baking Soda $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
7 g Calcium Chloride (dihydrate) $ 0.00 / g
$ 0.00 		Water Agt Mash 1 hr.
45 g Oak Cubes Medium Toast $ 0.00 / g
$ 0.00 		Flavor Secondary --
2 g Vanilla Bean $ 0.00 / g
$ 0.00 		Spice Secondary --
450 ml vodka $ 0.00 / g
$ 0.00 		Water Agt Secondary --
100 g cocoa nibs $ 0.00 / g
$ 0.00 		Water Agt Secondary --
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 269 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C      
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 100 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 70.3 °C 68 °C 45 min
17 L Sparge 72 °C 72 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 26 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.8
Mash volume with grains 22.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 16.9 L) 17.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 20
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Actualización MILK STOUT con CASCARILLA DE CACAO / Barrido de Co2
https://www.youtube.com/watch?v=BWoBTpdEI2I

Review MILK STOUT con Cascarilla de Cacao
https://www.youtube.com/watch?v=ntklymXmPN0&t=10s

Dia de Coccion MILK STOUT CON CHOCOLATE
https://www.youtube.com/watch?v=xdC5Qb2zdDg

Podemos adicionar uma pequena porção de malte Pale Ale com toda a Aveia em uma rampa de 55°C por 5 minutos, antes de subir a temperatura de mostura e adicionar todo o malte claro.
Por ser uma cerveja de corpo médio a alto, recomendamos fazer a mostura na casa dos 68°C, e uma rampa de 71°C por 15 minutos.
Para evitar adstringência por conta dos grãos torrados ou sabor tostado em excesso, recomenda-se adicionar todos os grãos claros no início da mostura, e deixar os torrados (Chocolate e Carafa III) para o final, uns 20 minutos antes do mash-out.
A fermentação entre 18°C e 19°C, para que gere um frutado, mas que o mesmo não seja exagerado.
A partir do quarto dia de fermentação, recomendamos que a temperatura seja aumentada 1°C por dia, até a casa dos 22°C, para que os subprodutos da fermentação sejam consumidos, evitando alguns off-flavors como diacetil, H2S ou acetaldeído.

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  • Last Updated: 2024-04-08 14:05 UTC