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

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Triple Chocolate Milk Stout

185 calories 19.1 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: 32.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Dave Pickett
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Sunday August 27th 2017
1.060
1.015
5.9%
28.0
82.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,000 g United Kingdom - Maris Otter Pale4000 g Maris Otter Pale 38 8.51 70.5%
454 g United Kingdom - Crystal 50L454 g Crystal 50L 34 131.93 8%
454 g United Kingdom - Chocolate454 g Chocolate 34 1132.64 8%
228 g United Kingdom - Roasted Barley228 g Roasted Barley 29 1466.21 4%
340 g Lactose (Milk Sugar)340 g Lactose (Milk Sugar) 41 1.17 6%
45 g Invert Sugar45 g Invert Sugar 46 1.17 0.8%
150 g Rice Hulls150 g Rice Hulls 0 2.6%
5,671 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Fuggles27 g Fuggles Hops Leaf/Whole 6.4 Boil 60 min 18.53 47.4%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 5.92 Boil 15 min 9.45 52.6%
57 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
245 g Cocoa powder Flavor Boil 10 min.
36 ml Chocolate extract Flavor Bottling --
1 each Protofloc Fining Boil 10 min.
1 each Yeast nutrient Other Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
CrossMyLoof Real Ale
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table sugar       Amount: 86.3       CO2 Level: 1.8 Volumes
 
Target Water Profile
Bedfordshire (Eagle Brewery)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
107 9 18 1 49 251
Gypsum - 0g
Table salt - 0g
Epsom salt - 4g
Calcium chloride - 0g
Baking Soda - 2.6g
Chalk - 9.3g

Based on R.O. water profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Single infusion mash Infusion -- 64 °C 90 min
Mash out Temperature -- 77 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19.1 L) 22.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29 L) 32.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Going into fermentor 23
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

Pure intense chocolate extract: http://amzn.to/2iqIKDc
Made from ivory coast cocoa beans. No sugar or preservatives.

Note: Because of cocoa powder and lactose expect lower attenuation. (c.20% lower)

Adapted from a recipe by BarleyWater, http://www.homebrewtalk.com/showthread.php?t=136707

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  • Last Updated: 2017-12-03 09:56 UTC