Oaked Imperial Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Oaked Imperial Chocolate Milk Stout

312 calories 33.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Kevin
Calories: 312 calories (Per 12oz)
Carbs: 33.9 g (Per 12oz)
Created: Sunday July 21st 2024
1.093
1.026
8.7%
55.5
50.0
4.7
5.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Briess - Brewers Malt 2-Row9.5 lb Brewers Malt 2-Row $ 0.60 / lb
$ 5.70 		37 1.8 45.2%
2.60 lb Bairds - Maris Otter Finest Ale Malt 2.6 lb Maris Otter Finest Ale Malt 37.7 2.5 12.4%
473 g United Kingdom - Oat Malt473 g Oat Malt 28 2 5%
1 kg America - Flaked Oats1 kg Flaked Oats 32.2 3 10.5%
236.40 g Weyermann - Dark Wheat Malt236.4 g Dark Wheat Malt 37 7 2.5%
157 g American - Caramel / Crystal 40L157 g Caramel / Crystal 40L 34 40 1.6%
394 g American - Roasted Barley394 g Roasted Barley - (late mash tun addition) 33 300 4.1%
314.50 g Germany - Carafa II314.5 g Carafa II - (late mash tun addition) 32 425 3.3%
236.40 g Germany - Carafa III236.4 g Carafa III - (late mash tun addition) 32 535 2.5%
100 g Briess - Chocolate100 g Chocolate - (late mash tun addition) 25 350 1%
16 oz Candi Syrup - Belgian Candi Syrup - D-4516 oz Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 4.8%
16 oz Candi Syrup - Belgian Candi Syrup - D-24016 oz Belgian Candi Syrup - D-240 - (late boil kettle addition) 32 240 4.8%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.4%
9,533.75 g / $ 5.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Yakima Chief Hops - warrior35 g warrior Hops Pellet 13.1 Boil 60 min 42.7 38.2%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 6.7 Boil 10 min 12.83 61.8%
91.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocao Nibs Flavor Secondary 5 days
1 oz Oak Chips Flavor Secondary 30 days
14 g Chalk Water Agt Mash 1 hr.
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.50 g Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 410 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.6 oz       Temp: 68 °F       CO2 Level: 1.6 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Ions not matching in the update, but with the salt profile the London Ions are hit pretty closely. Did not have MgCl2
105,8, 1.5,30.6,54.6, 40.7,265.2 (Ca, Mg, Na, Cl, So4, HCO3)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion 163 °F 154 °F 60 min
2.5 gal Fly Sparge 170 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.09 36.4  
Mash volume with grains 10.3 41.2  
Grain absorption losses -1.89 -7.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 7.91 g | 31.6 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 5.84 g | 23.4 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 9.09 36.4
Equipment Profile Used: System Default
 
Notes

Hit OG dad on at 1.093. Moved to secondary at 1.024. Added 4ox tchau cacao nibs

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  • Last Updated: 2024-09-02 17:47 UTC