Coocoo for Cocoa Milk Stout - Beer Recipe - Brewer's Friend

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Coocoo for Cocoa Milk Stout

221 calories 25.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Bossman Brewing
Calories: 221 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)
Created: Saturday December 8th 2018
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OG: 1.070 FG: 1.019 ABV: 6.7% IBU: 31

1.066
1.020
6.0%
34.8
28.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.20 lb American - Pale 2-Row13.2 lb Pale 2-Row 37 1.8 84.1%
1 lb American - Chocolate1 lb Chocolate 29 350 6.4%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.4%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 1.6%
0.25 lb Lactose (Milk Sugar)0.25 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 1.6%
15.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 5.9 Boil 60 min 17.84 51.3%
0.60 oz Saaz0.6 oz Saaz Hops Pellet 6.5 Boil 60 min 11.79 30.8%
0.35 oz Northern Brewer - Hallertau0.35 oz Northern Brewer - Hallertau Hops Pellet 4.9 Boil 60 min 5.19 17.9%
1.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Other Boil 15 min.
1 oz Cocoa nibs Spice Secondary 14 days
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
3 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.73 g | 38.9 qt) 9.18 36.7  
Mash volume with grains (equipment estimates 10.97 g | 43.9 qt) 10.42 41.7  
Grain absorption losses -1.93 -7.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.18 36.7
Equipment Profile Used: System Default
 
Notes

BIAB:
Brewed on 12/08/2018
Yeast added: 12/09/2018
Secondary: 01/03/2019
Kegged: 01/13/2019
Target OG: 1.066
Target Wort Volume: 6 gal
Heated 8 gal water to 160F
Added grains to bag
Temperature stabilized to ~152F
After 20 minutes I had to turn on burner to add heat for ~5 minutes (exterior temp was 30F)
At 60 minutes steep iodine test showed conversion was complete
Raised bag and let it drip 15 minutes
Boil volume was 6.75 gal so I added 1qt 180F sparge water over the raised grain
Raised to boil and added all hops (I don’t think the hop type is important here, I was just adding leftover hops. The key is that they are mild in aroma and that you hit the beer style target IBU. You want the malt and complementing yeast to be the star for a stout.)
At 45 minutes added Irish moss
At 58 minutes added lactose, stirred, and Wort chiller
Knock out at 60 minutes and began cooling
It took about 30 minutes to bring down to 80F (30F ambient)
Final Wort volume was 6 gal
Drained to fermentor
OG measured at 1.066
Aerated wort for 20minutes
Overnight to finish cooling to 68F
Added yeast
Minimum 3 weeks in primary before move to secondary
Added coco nibs to secondary
Secondary for ~ 2 weeks to allow any remaining yeast to fall out of suspension
Keg and chill to 40 F
Force carbonate to 15 psi and ready to serve

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  • Last Updated: 2019-06-26 18:06 UTC