Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Chocolate Milk Stout

174 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Northern Brewer
Calories: 174 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Sunday April 9th 2017
1.052
1.018
4.5%
26.8
38.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale Ale8 lb Pale Ale 37 3.5 74.4%
0.75 lb United Kingdom - Pale Chocolate0.75 lb Pale Chocolate 33 207 7%
0.25 lb United Kingdom - Crystal 140L0.25 lb Crystal 140L 33 140 2.3%
0.75 lb German - Carafa III0.75 lb Carafa III 32 535 7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 9.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cluster0.75 oz Cluster Hops Pellet 6.5 Boil 60 min 17.73 60%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Aroma 30 min 9.08 40%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cacao Flavor Secondary 7 days
4 g Gypsum Water Agt Mash --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 5 ounces      
 
Target Water Profile
Port Jefferson, N.Y.
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 4 14 27 12 47
Add gypsum --8 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Temperature -- 152 °F 80 min
Mashout -- -- 170 °F 10 min
3.25 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 4.14 16.6  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.29 g | 17.2 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.89 31.6
Equipment Profile Used: System Default
 
Notes

Primary 1 week. Secondary for 2 weeks with cacao. 3 weeks total.

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  • Last Updated: 2017-04-13 22:17 UTC