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

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Double Chocolate Milk Stout

225 calories 27 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: 12 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Monday December 10th 2018
1.067
1.022
6.0%
35.3
41.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb United Kingdom - Maris Otter Pale17 lb Maris Otter Pale 38 3.75 65.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.7%
2 lb United Kingdom - Chocolate2 lb Chocolate - (late boil kettle addition) 34 425 7.7%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L - (late boil kettle addition) 33 80 7.7%
1 lb American - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 33 300 3.8%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 7.7%
26 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.40 oz Mount Hood2.4 oz Mount Hood Hops Pellet 6.6 Boil 60 min 27.04 54.5%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.9 Boil 15 min 8.3 45.5%
4.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Cocao Flavor Boil 15 min.
2 tbsp chocolate extract Flavor Kegging 0 min.
8 each Vanilla Beans Flavor Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 341 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Adjusted the pH of the sparge water to 5.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 qt Infusion -- 154 °F 60 min
14.2 qt Mash out Temperature -- 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.67 gal (50.66 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.66 gal (2.66 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 8.26 g | 33 qt) 7.59 30.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 12.67 g | 50.7 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.09 60.4
Equipment Profile Used: System Default
 
Notes

Soak Vanilla beans in 12 oz of vodka for 7 to 10 days. Add to Secondary fermenter and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to kegging to taste.

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  • Last Updated: 2018-12-21 14:34 UTC