Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Chocolate Milk Stout

182 calories 23.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Steven Turner
Calories: 182 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)
Created: Wednesday January 23rd 2019
1.058
1.022
4.6%
41.6
40.0
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg American - Caramel / Crystal 20L2.5 kg Caramel / Crystal 20L 35 20 47.6%
0.50 kg German - Carafa III0.5 kg Carafa III 32 535 9.5%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 9.5%
0.50 kg Dry Malt Extract - Dark0.5 kg Dry Malt Extract - Dark - (late boil kettle addition) 44 30 9.5%
0.50 kg United Kingdom - Extra Dark Crystal 120L0.5 kg Extra Dark Crystal 120L 33 120 9.5%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.5%
0.25 kg Torrified Wheat0.25 kg Torrified Wheat 36 2 4.8%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Bramling Cross30 g Bramling Cross Hops Pellet 6.5 Boil at 100 °C 60 min 27.51 60%
20 g Bramling Cross20 g Bramling Cross Hops Pellet 6.5 Boil at 100 °C 30 min 14.09 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each britewort Fining Boil 10 min.
5 g Wyeast - Beer Nutrient Water Agt Primary 1 hr.
500 g cacao nibs Flavor Primary 10 days
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
South Manchester Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 1 5 0 16 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Steeping -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.3 L) 30.2
Mash volume with grains (equipment estimates 35.1 L) 33
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 25
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Volume into fermentor 19
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

Lactose & spray malt added to the boil.

Cacao nibs prep - mix with a small amount of vodka, just enough to cover nibs, and steep for 48 hours this will help break them down and release their flavour. Add after 10 days of primary fermentation or add directly to secondary if you move your beer from primary to secondary.

Note: I tend to leave my beer in primary for 20 days, then transfer to cornelius keg and bottles to condition for at least another 20 days and prime with sugar.

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  • Last Updated: 2020-09-18 02:28 UTC