Oatmeal Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Oatmeal Chocolate Milk Stout

271 calories 35.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Maddog
Calories: 271 calories (Per 12oz)
Carbs: 35.1 g (Per 12oz)
Created: Friday January 13th 2017
1.080
1.030
6.6%
42.0
34.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 27.1%
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 20.3%
2.50 lb American - Munich - Light 10L2.5 lb Munich - Light 10L 33 10 16.9%
0.75 lb Finland - Chocolate Malt0.75 lb Chocolate Malt 31 338 5.1%
0.75 lb Canadian - Honey Malt0.75 lb Honey Malt 37 25 5.1%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 5.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.8%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 13.6%
14.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Leaf/Whole 15 First Wort 0 min 42.03 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz cacao nibs Flavor Secondary --
 
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:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Add 3tsp gypsum to strike water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal -- -- 154 °F 60 min
3 gal Sparge -- 172 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.38 25.5  
Mash volume with grains 7.4 29.6  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 3.12 g | 12.5 qt) 3.81 15.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.19 40.7
Equipment Profile Used: System Default
 
Notes

Add lactose at 15 minutes
Wort chiller at 15 minutes
Irish Moss at 10 minutes
Yeast nutrient at 10 minutes
Roast cacao nibs at 325 degrees, (smells like brownies), to secondary

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  • Last Updated: 2017-01-14 00:05 UTC