Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Chocolate Milk Stout

306 calories 40.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 306 calories (Per 12oz)
Carbs: 40.4 g (Per 12oz)
Created: Tuesday December 18th 2018
1.090
1.035
7.3%
28.5
48.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb United Kingdom - Maris Otter Pale13 lb Maris Otter Pale 38 3.75 59.1%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 6.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 6.8%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.5%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 4.5%
8 oz United Kingdom - Chocolate8 oz Chocolate 34 425 2.3%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley 29 550 2.3%
8 oz United Kingdom - Coffee Malt8 oz Coffee Malt 36 150 2.3%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 2.3%
8 oz Rice Hulls8 oz Rice Hulls 0 0 2.3%
8 oz Maltodextrin8 oz Maltodextrin - (late boil kettle addition) 39 0 2.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 11.58 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 45 min 13.63 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 3.31 25%
2 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 157 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Temperature -- 156 °F 60 min
4 gal Sparge -- 168 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 8.97 35.9  
Mash volume with grains 10.61 42.4  
Grain absorption losses -2.56 -10.3  
Remaining sparge water volume (equipment estimates 0.8 g | 3.2 qt) 0.34 1.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.96 g | 27.8 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.31 37.3
Equipment Profile Used: System Default
 
Notes

Boil - 15 minutes left:
Lactose - 1lb
Maltodextrin - 8 oz
Irish Moss - 1 tbs

Flame out:
Vanilla Extract - 5oz

Ferment for 4 weeks:
(I don’t bother with a secondary)
Add
-Vanilla Extract - 2 oz
-Cacao Nibs Extract - 8 oz

Leave for 1 more week then keg
_________
Nibs:
-8oz - roasted at 250 degrees for 10 min (toaster oven)
-Soaked in 14oz of vanilla vodka for 1 week
-Strain out nibs thru coffee filter
-Put in freezer for 24 hours - scrape off oil/butter

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  • Last Updated: 2019-01-25 23:20 UTC