21 Spiced Milk Chocolate Stout - Beer Recipe - Brewer's Friend

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21 Spiced Milk Chocolate Stout

219 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 3.125 gallons (ending kettle volume)
Pre Boil Size: 4.13 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 76% (ending kettle)
Source: McKnuckle
Calories: 219 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Monday December 22nd 2014
1.066
1.017
6.4%
21.7
33.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 75.1%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley 29 550 3.4%
12 oz American - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 10.2%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 6.8%
3.13 oz American - Chocolate3.125 oz Chocolate 29 350 2.7%
2 oz Lactose (Milk Sugar)2 oz Lactose (Milk Sugar) 41 1 1.7%
117.12 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.38 oz Fuggles0.375 oz Fuggles Hops Pellet 9.5 Boil 60 min 21.73 100%
0.37 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz lactose Other Boil 30 min.
0.50 each Whirlfloc tablet Fining Boil 15 min.
0.50 tsp McCormick's Pumpkin Pie Spice Spice Boil 4 min.
1 oz French oak chips Flavor Secondary --
0.50 tsp McCormick's Pumpkin Pie Spice Spice Secondary --
1 oz JW Red Whiskey Flavor Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 67 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
4.56 gal distilled (4 jugs + 5 cups)
0.5 tsp gypsum
0.75 tsp CaCl
0.25 tsp Epsom
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.56 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 4.5 18  
Mash volume with grains 5.07 20.3  
Grain absorption losses -0.9 -3.6  
Remaining sparge water volume 0.77 3.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0  
Pre boil volume (equipment estimates 4.64 g | 18.6 qt) 4.13 16.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil volume (equipment estimates 2.62 g | 10.5 qt) 3.13 12.5  
Estimated amount in fermentor 3.13 12.5  
Total: 5.27 21.1
Equipment Profile Used: System Default
 
Notes

Volume of whiskey used was just enough to cover chips in a small sealed plastic container. Half tsp of spices were sprinkled on the mixture midway through soaking, which was done in a cold environment for 12 days. Entire mixture was placed in secondary and beer racked on top. Spent 2 days warm and 3 days cold, then packaged. Could have gone a little longer but didn't want to risk spoiling the excellent flavor.

Actual FG was much sweeter than predicted (1.025), likely due to lactose and high mash temp plus lack of fermentables in some of the grist.

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  • Last Updated: 2015-01-15 17:48 UTC