HopDawg Double Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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HopDawg Double Chocolate Milk Stout

258 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.35 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: HopDawg
Calories: 258 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Saturday December 26th 2015
1.078
1.017
8.0%
28.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.63 lb American - Pale 2-Row5.625 lb Pale 2-Row 37 1.8 60.4%
0.81 lb American - Roasted Barley0.8125 lb Roasted Barley 33 300 8.7%
0.63 lb American - Caramel / Crystal 60L0.625 lb Caramel / Crystal 60L 34 60 6.7%
0.88 lb German - Munich Dark0.875 lb Munich Dark 37 15.5 9.4%
0.63 lb United Kingdom - Chocolate0.625 lb Chocolate 34 425 6.7%
0.38 lb Flaked Barley0.375 lb Flaked Barley 32 2.2 4%
0.38 lb Flaked Oats0.375 lb Flaked Oats 33 2.2 4%
9.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.24 oz US Magnum0.24 oz US Magnum Hops Pellet 11.9 Boil 60 min 19.14 23.1%
0.80 oz UK Kent Golding0.8 oz UK Kent Golding Hops Pellet 4.6 Boil 10 min 8.94 76.9%
1.04 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cacao Nibs Flavor Secondary --
12.80 oz Lactose (Mile Sugar) Flavor Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 6 oz       CO2 Level: .82 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Started with RO water. Added salts to closely match the Dublin water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Sparge -- 151 °F 90 min
Mashout Infusion -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.49 14  
Mash volume with grains 4.24 16.9  
Grain absorption losses -1.16 -4.7  
Remaining sparge water volume (equipment estimates 3.21 g | 12.8 qt) 3.27 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.29 g | 21.2 qt) 5.35 21.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 6.76 27.1
Equipment Profile Used: System Default
 
Notes

Yeast starter w/Fast Pitch Canned Wort (2-days prior)
Boil: 90 minutes
Lactose: Add 15 before end of boil.
Primary: 70degF 1 week
Secondary: 60degF 1 week +

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  • Last Updated: 2016-05-16 19:50 UTC