Choc Raspberry Milk Stout (209) - Beer Recipe - Brewer's Friend

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Choc Raspberry Milk Stout (209)

180 calories 21.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daily Beer Recipes
Calories: 180 calories (Per 330ml)
Carbs: 21.7 g (Per 330ml)
Created: Monday May 22nd 2017
1.058
1.019
5.1%
22.0
87.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.70 kg United Kingdom - Maris Otter Pale3.7 kg Maris Otter Pale 38 8.51 61.7%
0.50 kg German - Munich Light0.5 kg Munich Light 37 14.51 8.3%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 65.22 5%
0.40 kg German - CaraMunich I0.4 kg CaraMunich I 34 102.58 6.7%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 1132.64 5%
0.40 kg United Kingdom - Roasted Barley0.4 kg Roasted Barley 29 1466.21 6.7%
0.40 kg Lactose (Milk Sugar)0.4 kg Lactose (Milk Sugar) 41 1.17 6.7%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 60 min 18.09 42.9%
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 5 min 3.91 57.1%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 kg Fresh Raspberries Flavor Secondary --
100 g Cacao Nibs Flavor Secondary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.4
Mash volume with grains 24.1
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 14.8 L) 13.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 23
Going into fermentor 23
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Secondary Instructions:

Once gravity is stable transfer to secondary on top of 100g of Cacao Nibs and 500g of Fresh raspberries.

Prepare raspberries prior to secondary by freezing for 2-3 days. Thaw raspberries just prior to adding into secondary

Leave in secondary for 5-7 days. Taste to determine when ready. Keg/bottle as normal.

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  • Last Updated: 2017-05-22 05:28 UTC