Hapless Salted Caramel Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Hapless Salted Caramel Chocolate Milk Stout

201 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 201 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Sunday August 27th 2017
1.065
1.017
6.3%
28.4
75.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 8.51 61.4%
500 g Flaked Oats500 g Flaked Oats 33 4.37 8.8%
250 g United Kingdom - Chocolate250 g Chocolate 34 1132.64 4.4%
200 g German - Chocolate Wheat200 g Chocolate Wheat 31 1100.62 3.5%
150 g United Kingdom - Roasted Barley150 g Roasted Barley 29 1466.21 2.6%
100 g American - Caramel / Crystal 60L100 g Caramel / Crystal 60L 34 158.62 1.8%
500 g Lactose (Milk Sugar)500 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 8.8%
500 g Brown Sugar500 g Brown Sugar - (late boil kettle addition) 45 38.53 8.8%
5,700 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 28.43 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Cocoa Nibs Flavor Secondary 5 days
5 g Natural Rock Salt Flavor Boil 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Teignmouth, Devon, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.1
Mash volume with grains 17.2
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.6 L) 18.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 27
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22
Going into fermentor 22
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

500G of Demerara sugar caramelised with a dash of lemon juice & 500ml of the wort, then added at 15mins. (Flame out and leave before adding - stir well and flame on for remaining boil)

All dark grains added at mash out - 77deg - 20mins
Cocoa Nibs soaked in vodka for 5-7 days

2 packs of US05 or Cross My Loof US Pale Ale or better still make a starter with one pack if you have time

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  • Last Updated: 2018-11-08 12:39 UTC