Olivia's II - Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Olivia's II - Chocolate Milk Stout

196 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday February 10th 2015
1.059
1.016
5.5%
33.9
31.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 80%
4 oz American - Chocolate4 oz Chocolate 29 350 5%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 10%
4 oz American - Roasted Barley4 oz Roasted Barley 33 300 5%
80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g Willamette6 g Willamette Hops Pellet 4.5 Boil 60 min 9.99 50%
6 g Nugget6 g Nugget Hops Pellet 14 Boil 30 min 23.89 50%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 oz Lactose Other Boil 5 min.
2 oz Cacao Nibs Flavor Boil 1 hr.
2 oz Cacoa Nibs Flavor Secondary --
0.50 each Vanilla Bean Flavor Boil 5 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 38 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 qt Strike at 120, grain at 70 Infusion -- 110 °F 20 min
2 qt Strike with boiling Infusion -- 140 °F 30 min
3 qt Strike with boiling Infusion -- 160 °F 30 min
6 qt Assuming 6 qt First Runnings,Sparge with 6 additional quarts Sparge -- 170 °F --
Starting Mash Thickness: 0.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.75 qt/lb 0.94 3.8  
Mash volume with grains 1.34 5.4  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) 2.94 11.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 3.88 15.5
Equipment Profile Used: System Default
 
Notes

Scrape the bean into the wort and boil for the last 5 minutes. Keep the bean aside to add to primary so it doesn't get caught in the hop strainer.

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  • Last Updated: 2015-02-10 21:38 UTC