White Hunter Black Heart 2 - Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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White Hunter Black Heart 2 - Chocolate Milk Stout

152 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 27.1 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Philip Marton
Calories: 152 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Thursday April 28th 2016
1.049
1.017
4.2%
28.4
77.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.60 kg United Kingdom - Maris Otter Pale3.6 kg Maris Otter Pale 38 8.51 73.9%
0.35 kg United Kingdom - Chocolate0.35 kg Chocolate 34 1132.64 7.2%
0.12 kg United Kingdom - Dark Crystal 80L0.12 kg Dark Crystal 80L 33 211.99 2.5%
0.35 kg German - De-Husked Caraf II0.35 kg De-Husked Caraf II 32 1113.96 7.2%
0.45 kg Lactose (Milk Sugar)0.45 kg Lactose (Milk Sugar) 41 1.17 9.2%
4.87 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Willamette28 g Willamette Hops Pellet 5.3 Boil 60 min 17.99 60.9%
18 g Fuggles18 g Fuggles Hops Pellet 6.2 Boil 30 min 10.4 39.1%
46 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
112 g Cacao Nibs Flavor Secondary 14 days
1 tsp Irish Moss Other Boil 15 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bristol Water BS59AH
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 8 28 28 62 185
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Sacch Rest Infusion -- 67 °C 60 min
13 L Mashout Infusion -- 77 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 15.5
Mash volume with grains 18.4
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 18.2 L) 16.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.6 L) 27.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22.7
Going into fermentor 22.7
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

Soak nibs in vodka 2-3 days before brewing

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  • Last Updated: 2016-12-12 08:03 UTC