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

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Chocolate Fish Milk Stout

228 calories 26.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 25.5 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 84% (ending kettle)
Source: Behemoth
Calories: 228 calories (Per 330ml)
Carbs: 26.6 g (Per 330ml)
Created: Saturday March 2nd 2019
1.073
1.023
6.6%
25.1
37.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg United Kingdom - Pale 2-Row4.7 kg Pale 2-Row 38 2.5 72.9%
500 g New Zealand - Medium Crystal Malt500 g Medium Crystal Malt 35.4 56.35 7.8%
500 g United Kingdom - Munich500 g Munich 37 6 7.8%
250 g United Kingdom - Pale Chocolate250 g Pale Chocolate 33 207 3.9%
200 g United Kingdom - Roasted Barley200 g Roasted Barley 29 550 3.1%
150 g New Zealand - Dark Chocolate Malt150 g Dark Chocolate Malt 32.7 659.9 2.3%
150 g United Kingdom - Malted Naked Oats150 g Malted Naked Oats 33 1.3 2.3%
6,450 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Pacific Jade22 g Pacific Jade Hops Pellet 11.1 Boil 90 min 25.05 100%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Lactose Flavor Boil 0 min.
500 g Dutch Cocoa Flavor Boil 0 min.
1,000 g Frozen Raspberries Flavor Secondary 8 days
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 143 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
17.6 L Sparge -- 69 °C 60 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 17.4
Mash volume with grains 21.7
Grain absorption losses -6.5
Remaining sparge water volume 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 25.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 16.8 L) 23
Estimated amount in fermentor 23
Total: 32.9  
Equipment Profile Used: System Default
 
Notes

-- Recipe found in "Beer and Brewer issue 42, Spring 2017"
-- Existing Recipe online baselined, Efficiency dialled into get expected OG=1.073,FG=1.023

Weyermanns Munich 2
Bairds malts for everything else
0.3g copperfloc @10mins

Add lactose and chocolate at end of boil & whirlpool for 15minutes

Pitch @ 20C
Ferment at 18C
Add Raspberries at 80% progress. (57% attenuation??)
Diacytal rest at completion 22c

Brewed 20/1/18
OG 1.070
BRIX 17
Bottled 3/2/18
FG 1.022

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  • Last Updated: 2019-04-28 06:39 UTC