Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Chocolate Milk Stout

249 calories 29.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: gadrael
Calories: 249 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Tuesday July 15th 2014
1.074
1.024
6.6%
36.4
42.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pale 2-Row11.5 lb Pale 2-Row 37 1.8 71.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.3%
1 lb American - Chocolate1 lb Chocolate 29 350 6.3%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 36.44 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cocoa Nibs Extract w/Vodka Flavor Secondary 4 days
0.50 each Vanilla Bean Flavor Secondary 7 days
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
2.0g - Gypsum
4.5g - Calcium Chloride
0.8tsp - Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.9 gal 167F - Infusion Infusion -- 153 °F 60 min
3 gal 190F - Mash Out Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.88 19.5  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4 g | 16 qt) 3.67 14.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

Lactose @15 minutes
------------------------------------------------------------------------------------------------
For about 6 oz of extract (usually enough for 10 gallons)

    6 oz Vodka<br />
1 Vanilla Bean, split and scraped<br />
3 oz Cacao Nibs (roasted is better)<br />



Mix the vodka and vanilla bean (and parts) in a tight sealing jar like a jelly jar or mason jar. Shake every day, several times, for 7 days. <br />
Add the nibs for another 4 days, continue to shake<br />
Strain the nibs and vanilla out of the dark extract. Discard<br />
Place the extract in the freezer overnight.<br />
In the morning, carefully scrape out the fat cap of cocoa butter and discard. Remove any floaty bits and then store the extract on the shelf for approximately a year.<br />


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  • Last Updated: 2016-08-18 22:54 UTC