"Nibs" Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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"Nibs" Chocolate Milk Stout

224 calories 25.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 21 liters (ending kettle volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Vidar Stokke
Calories: 224 calories (Per 330ml)
Carbs: 25.8 g (Per 330ml)
Created: Sunday May 22nd 2016
1.072
1.022
6.6%
24.0
88.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.35 kg United Kingdom - Maris Otter Pale4.35 kg Maris Otter Pale 38 8.51 68.5%
0.59 kg Flaked Barley0.59 kg Flaked Barley 32 4.37 9.3%
0.59 kg Lactose (Milk Sugar)0.59 kg Lactose (Milk Sugar) 41 1.17 9.3%
0.36 kg United Kingdom - Chocolate0.36 kg Chocolate 34 1132.64 5.7%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 1466.21 4.7%
0.16 kg United Kingdom - Extra Dark Crystal 160L0.16 kg Extra Dark Crystal 160L 33 425.47 2.5%
6.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Northern Brewer35 g Northern Brewer Hops Pellet 6.07 Boil 60 min 24.04 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
149.74 g Kakaonibs Other Primary --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Christchurch NZ
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 2 6 5 5 53
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion -- 68 °C 60 min
10 L Sparge -- 79 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21.1
Grain absorption losses -5.8
Remaining sparge water volume 15.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 29.7 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 17.8 L) 21
Estimated amount in fermentor 21
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Rist kakaonibs og i Vodka i ca. 3 dager før hele suppa kastes i gjærbøtta. Opp i gjærbøtta med det etter 2 uker og la det ligge ca. 4 dager før tapping.

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  • Last Updated: 2016-07-30 02:26 UTC