Check Raise Chocolate Milkshake Stout - Beer Recipe - Brewer's Friend

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Check Raise Chocolate Milkshake Stout

318 calories 38.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 10 gallons (ending kettle volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Loaded Dice Brewery
Calories: 318 calories (Per 12oz)
Carbs: 38.7 g (Per 12oz)
Created: Monday February 18th 2019
1.094
1.032
8.2%
29.4
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 51.4%
2 lb American - Munich - Dark 20L2 lb Munich - Dark 20L 33 20 5.7%
5 lb American - Chocolate5 lb Chocolate 29 350 14.3%
2 lb German - CaraAroma2 lb CaraAroma 34 130 5.7%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 5.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 5.7%
1 lb Briess - Roasted Barley1 lb Roasted Barley 33.1 300 2.9%
3 lb American - Dark Chocolate3 lb Dark Chocolate 29 420 8.6%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cascade2 oz Cascade Hops Pellet 7 Boil 90 min 19.1 40%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Boil 30 min 10.29 30%
1.50 oz Cascade1.5 oz Cascade Hops Pellet 7 Boil 0 min 30%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish moss Fining Whirlpool 20 min.
6 oz Cocoa Nibs Flavor Secondary 7 days
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 297 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-
67 23 13 27 15 230
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.02 gal (60.06 qt). Suggest reducing initial water volume to 9.36 gal (37.44 qt) and adding 3.02 gal (12.06 qt) sparge/top-off. 12.38 49.5  
Strike water volume at mash thickness of 1.5 qt/lb 12.38 49.5  
Mash volume with grains 15.02 60.1  
Grain absorption losses -4.13 -16.5  
Remaining sparge water volume 1.84 7.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 11.69 g | 46.8 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 8.31 g | 33.3 qt) 10 40  
Estimated amount in fermentor 10 40  
Total: 14.22 56.9
Equipment Profile Used: System Default
 
Notes

Single infusion mash at 152°F (67°C) for 60 minutes.

Boil for 60 minutes. Ferment at 68°F (20°C), raise the temperature to 72°F (22°C) the last few days.

Cold crash, rack the beer off of the yeast, add 8 ounces (111 g) of cacao nibs

Steep the cacao nibs at 32–40°F (0–4°C) for 3–5 days (or to taste), rack off cacao nibs.

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  • Last Updated: 2019-06-05 19:39 UTC