Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Chocolate Milk Stout

234 calories 31.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay Pike
Calories: 234 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
Created: Thursday April 25th 2019
1.069
1.027
5.5%
41.0
38.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Munich - Dark 20L5 lb Munich - Dark 20L 33 20 34.5%
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 34.5%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 6.9%
0.50 lb American - Blackprinz0.5 lb Blackprinz 36 500 3.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.05 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 8.96 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 13.97 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
1.40 g Epsom Salt Water Agt Mash 0 min.
11.40 g Chalk Water Agt Mash 0 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.55 g Baking Soda Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal protein rest Steeping -- 128 °F 30 min
beta amylase rest Steeping -- 145 °F 30 min
alpha amylase rest Steeping -- 152 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.97 g | 35.9 qt) 9.44 37.8  
Mash volume with grains (equipment estimates 10.05 g | 40.2 qt) 10.52 42.1  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Beer was brewed on April 26, 2019.

During the mash, I stirred the grains several times to try to improve mash efficiency. I also wanted to make sure I had enough enzymatic activity because my diastatic power was somewhat low at 30. This is why I did a protein rest for 30 minutes. I wanted a dry stout, so I did two saccharin rests, one at 145 and then one at 152.

The original %Brix was 16.9%, which converts to OG = 1.069. I also measured using a hydrometer and obtained the same results (1.070). This gives a mash efficiency of 72%.

Transferred to keg on May 17, 2019. Final %Brix was 8.9%, which when adjusted for alcohol content converts to 1.017 FG. This yields a 6.92% ABV.

4 oz of cacao nibs were infused in 10 oz vodka for 2 days and transferred to keg at time of beer transfer. This adds 0.62% ABV, for a total of 7.53% ABV

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  • Last Updated: 2019-11-07 20:16 UTC