Nothing Fancy Milk Chocolate Stout - Beer Recipe - Brewer's Friend

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Nothing Fancy Milk Chocolate Stout

202 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jay
Rating:
5.00 (2 Reviews)

Calories: 202 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
URL: http://hopville.com/recipe/1287248/sweet-stout-recipes/old-goat-milk-chocolate-stout#
Created: Friday March 30th 2012
1.060
1.022
5.0%
20.1
39.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 65.2%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 8.7%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 8.7%
1.25 lb United Kingdom - Brown1.25 lb Brown 32 65 5.4%
1.25 lb United Kingdom - Chocolate1.25 lb Chocolate 34 425 5.4%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 33 550 2.2%
0.50 lb United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L 33 160 2.2%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 2.2%
23 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 20.14 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cocoa Nibs Flavor Primary 1 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
1084
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4 OZ      
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.56 gal (50.23 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.56 gal (2.23 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 9.19 36.8  
Mash volume with grains 10.87 43.5  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 6.09 g | 24.3 qt) 6.53 26.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 12.56 g | 50.2 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.72 62.9
Equipment Profile Used: System Default
 
Notes

MASH INFO: Single infusion/Batch Sparge/Full Body Mash in with 14.38 quarts of water at 174. Should equalize to 156 degrees. Mash at 156 for 60 minutes. Batch Sparge twice with 2.5 gallons of water at 175 degrees. Boil for 60 minutes using the hop schedule listed in the ingredients section. Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right.
ADD LACTOSE WITH 10 min LEFT IN BOIL show less

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  • Last Updated: 2017-12-18 03:59 UTC