Jet Black heart chocolate milk stout - Beer Recipe - Brewer's Friend

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Jet Black heart chocolate milk stout

191 calories 24.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 24.9 g (Per 330ml)
Created: Tuesday January 17th 2017
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OG: 1.054 FG: 1.016 ABV: 5.0% IBU: 34

1.061
1.023
5.0%
39.3
37.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg New Zealand - Ale Malt3.3 kg Ale Malt 37.4 3.05 57.9%
0.28 kg New Zealand - Wheat Malt0.28 kg Wheat Malt 35.4 2.13 4.9%
0.28 kg Belgian - Special B0.28 kg Special B 34 115 4.9%
0.44 kg United Kingdom - Brown0.44 kg Brown 32 65 7.7%
0.22 kg American - Black Malt0.22 kg Black Malt 28 500 3.9%
0.22 kg German - Carafa I0.22 kg Carafa I 32 340 3.9%
0.44 kg Flaked Oats0.44 kg Flaked Oats 33 2.2 7.7%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.3%
0.22 kg New Zealand - Dark Crystal Malt0.22 kg Dark Crystal Malt 35.4 96.45 3.9%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Warrior14 g Warrior Hops Pellet 15.6 Boil 60 min 29.76 58.3%
10 g Sorachi Ace10 g Sorachi Ace Hops Pellet 9.1 Boil 30 min 9.53 41.7%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 10 min.
1 tsp yeast nutrient Other Boil 10 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.5 L Infusion -- 66 °C 75 min
10 L Temperature -- 78 °C 10 min
14 L Sparge -- 78 °C --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.5
Mash volume with grains 17.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 19.4 L) 24.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 32
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 21
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

11/08/2017
OG of 1.057 added 150 g dextrose to bring back to 1.060

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  • Last Updated: 2019-09-21 03:55 UTC