Bookers Coffee n' Milk Chocolate Stout - Beer Recipe - Brewer's Friend

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Bookers Coffee n' Milk Chocolate Stout

244 calories 28.7 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 11.5 liters (fermentor volume)
Pre Boil Size: 8.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Paul Booker
Calories: 244 calories (Per 330ml)
Carbs: 28.7 g (Per 330ml)
Created: Wednesday May 23rd 2018
1.078
1.025
6.9%
0.0
44.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,000 g United Kingdom - Maris Otter Pale1000 g Maris Otter Pale 38 3.75 29.1%
250 g German - CaraMunich I250 g CaraMunich I 34 39 7.3%
250 g German - CaraMunich II250 g CaraMunich II 34 46 7.3%
200 g German - CaraAroma200 g CaraAroma 34 130 5.8%
160 g United Kingdom - Chocolate160 g Chocolate 34 425 4.7%
130 g German - Carafa III130 g Carafa III 32 535 3.8%
100 g Flaked Oats100 g Flaked Oats 33 2.2 2.9%
1,200 g Dry Malt Extract - Light1200 g Dry Malt Extract - Light - (late boil kettle addition) 42 4 34.9%
150 g Lactose (Milk Sugar)150 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.4%
3,440 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
39 g Coffee Beans - Ground Flavor Primary 2 days
60 g Cacao Nibs Flavor Primary 2 days
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
13 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I used about 66% bottled spring water, and 33% pre-boiled Brisbane (AU) tap water for the mash and sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Temperature -- 67 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 18.4 L) 10.6
Mash volume with grains (equipment estimates 18.4 L) 12
Grain absorption losses (steeping) -2.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.3 L) 8.5
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -5.7
Post boil volume 11.5
Going into fermentor 11.5
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 10.6  
Equipment Profile Used: System Default
 
Notes

This recipe is heavily based on EPIC chocolate coffee stout, with the addition of lactose; Hop replacement using Fuggles instead of Chinook/Cascade/Nugget - Fuggles produces a more UK 'Youngs Chocolate Stout' characteristic to the beer; Also reduced base malt amounts to reduce alcohol content.

Note that this recipe is for 11.5L / 3 Gallons making it more manageable with household pots and equipment, and more beneficial to your health!

Cacao Nibs were soaked in vodka - just enough to cover nibs - and left in fridge for 4 days (recommended method for obtaining fullest chocolate flavour)
Espresso Ground Coffee Beans were steeped using a hop bag in 500mL of pre-boiled cold water in fridge for 24 hours - alternatively you could hang it in the fermenter for 24 hours while cold crashing.

Both steeped coffee water (coffee removed) and cacao nibs (including vodka) were added 36 hours after primary fermentation had started - just as primary was slowing down to minimise loss of flavour.

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  • Last Updated: 2018-06-01 07:19 UTC