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

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Raspberry Chocolate Milk Stout

240 calories 32.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Monster Brews
Calories: 240 calories (Per 330ml)
Carbs: 32.8 g (Per 330ml)
Created: Tuesday June 13th 2017
1.076
1.031
6.0%
35.4
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Halcyon4.5 kg Halcyon 36 2 55.1%
0.70 kg Belgian - Chocolate0.7 kg Chocolate 30 340 8.6%
0.67 kg Belgian - Munich0.67 kg Munich 38 6 8.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.1%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.1%
0.35 kg Belgian - Wheat0.35 kg Wheat 38 1.8 4.3%
0.35 kg German - CaraMunich III0.35 kg CaraMunich III 34 57 4.3%
0.35 kg Belgian - Roasted Barley0.35 kg Roasted Barley 30 575 4.3%
0.25 kg Belgian - Special B0.25 kg Special B 34 115 3.1%
8.17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 13 First Wort 0 min 26.77 37.5%
25 g East Kent Goldings25 g East Kent Goldings Hops Leaf/Whole 5 Boil 20 min 8.59 62.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Cocoa Nibs Flavor Boil 5 min.
2 kg Raspberries Flavor Secondary 7 days
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 276 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
33 L Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.1 L) 34.6
Mash volume with grains (equipment estimates 39.2 L) 39.6
Grain absorption losses -7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.6 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Volume into fermentor 20
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

After primary fermentation add 100gr defrosted raspberries per liter for a secondary fermentation.
After secondary fermentation cold crash to let the fruit drop.

Bottling options (individual bottles):

  • bottle with cold brew coffee (guideline: 3% of volume)
  • bottle with vodka based chili tincture (depends on tincture strength)

    Cold brew coffee:
  • use 500gr coarse milled beans with 2ltr water (1:4).
  • Mix, steep for 24-48 hrs in fridge, strain, store refrigerated upto 2-4 weeks.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2017-06-19 07:53 UTC