Choc O'meal Milk Stout - Beer Recipe - Brewer's Friend

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Choc O'meal Milk Stout

197 calories 23.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 81% (brew house)
Calories: 197 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Thursday February 21st 2019
1.059
1.019
5.2%
30.3
38.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb German - Pale Ale4.5 lb Pale Ale 39 2.3 68.7%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 7.6%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 7.6%
0.15 lb United Kingdom - Extra Dark Crystal 160L0.15 lb Extra Dark Crystal 160L 33 160 2.3%
0.30 lb Flaked Oats0.3 lb Flaked Oats 33 2.2 4.6%
0.60 lb Lactose (Milk Sugar)0.6 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.2%
6.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 60 min 18.88 50%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 20 min 11.44 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz cacao nibs Spice Secondary 14 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 67 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
12 qt Sacc Rest Infusion -- 152 °F 75 min
Mash-out Infusion -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.98 g | 23.9 qt) 5.24 21  
Mash volume with grains (equipment estimates 6.46 g | 25.8 qt) 5.72 22.9  
Grain absorption losses -0.74 -3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.99 g | 20 qt) 4.25 17  
Volume increase from sugar/extract (late additions) 0.05 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.24 21
Equipment Profile Used: System Default
 
Notes

Lactose - 20 min. late addition to boil
Soak Cacao Nibs, until just covered, in vodka or bourbon for 2-3 days before adding to fermentor

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  • Public: Yup, Shared
  • Last Updated: 2019-02-21 20:53 UTC