Bellthorpe Choco Milk Stout - Beer Recipe - Brewer's Friend

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Bellthorpe Choco Milk Stout

209 calories 24.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 9.5 liters (fermentor volume)
Pre Boil Size: 17.3 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 209 calories (Per 330ml)
Carbs: 24.4 g (Per 330ml)
Created: Sunday March 31st 2019
1.067
1.021
6.0%
51.1
44.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg United Kingdom - Maris Otter Pale2 kg Maris Otter Pale 38 3.75 68.5%
0.25 kg American - Chocolate0.25 kg Chocolate 29 350 8.6%
120 g German - De-Husked Caraf II120 g De-Husked Caraf II 32 418 4.1%
300 g Flaked Oats300 g Flaked Oats 33 2.2 10.3%
100 g American - Caramel / Crystal 120L100 g Caramel / Crystal 120L 33 120 3.4%
0.15 kg Lactose (Milk Sugar)0.15 kg Lactose (Milk Sugar) 41 1 5.1%
2.92 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Magnum0.4 oz Magnum Hops Pellet 15 Boil 60 min 51.14 100%
0.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Unsweetened Cacao nibs Spice Secondary 7 days
3 g Chalk Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
1 tbsp Chocolate Extract Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.6 L Infusion -- 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.8 L) 20.9
Mash volume with grains (equipment estimates 20.7 L) 22.7
Grain absorption losses -2.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 15.3 L) 17.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 9.5
Volume into fermentor 9.5
Total: 20.9  
Equipment Profile Used: System Default
 
Notes

Mash the crushed grains with ~4.5 gallons (17 L) of water at 155°F (68°C) for 60 minutes. Add the hops and Irish moss according to times indicated in the ingredients list. Pitch the yeast and ferment at 68°F (20°C) until final gravity is reached. Add the cocoa nibs and choc extract at the secondary. Carbonate and age for 2 weeks.

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  • Last Updated: 2019-04-22 17:25 UTC