Chocolate Milk Stout - Choc' Nesse' Monster - Beer Recipe - Brewer's Friend

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Chocolate Milk Stout - Choc' Nesse' Monster

228 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Left Hand Milk Stout Spinoff
Rating:
5.00 (1 Review)

Calories: 228 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Monday October 24th 2016
1.068
1.022
6.0%
22.4
42.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 63.2%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 5.3%
0.75 lb American - Dark Chocolate0.75 lb Dark Chocolate 29 420 5.3%
0.75 lb American - Munich - 60L0.75 lb Munich - 60L 33 60 5.3%
0.50 lb Torrified Barley0.5 lb Torrified Barley 36 2 3.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.5%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 60 min 15.94 23.1%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.42 76.9%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Chocolate Extract - Nestle Flavor Kegging 1 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:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Mash at 151F Infusion -- 159 °F 60 min
14.9 qt To total volume required Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.82 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.82 qt/lb 6.03 24.1  
Mash volume with grains 7.09 28.4  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 2.88 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.72 g | 30.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Boil for 90 minutes, following hop schedule. Add lactose 15 minutes before end of boil.

  • Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week. After secondary add 6-10 oz (to taste) Chocolate Extract in Keg and Age for minimum of 2 weeks.
    -Toast Oats at 300F for 30-45mins (cook until it smells like cookies)
  • Chocolate Extract made from Nestle "Dutch processed" powder. Mix with vodka. Let sit of several weeks, shaking daily. Filter liquid and store. Should be stored in dark place away from sunlight.

    *Brewed 11/8/16 - Smooth Beer with some bitter notes from the chocolate. Smooth mouth-feel. Like to add some toasty notes and updated to recipe as it is.
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  • Last Updated: 2017-01-22 04:04 UTC