Nothing Fancy Milk Chocolate Stout - Beer Recipe - Brewer's Friend

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Nothing Fancy Milk Chocolate Stout

222 calories 27.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Jay
Calories: 222 calories (Per 12oz)
Carbs: 27.6 g (Per 12oz)
URL: http://hopville.com/recipe/1287248/sweet-stout-recipes/old-goat-milk-chocolate-stout#
Created: Wednesday November 20th 2013
1.066
1.023
5.5%
20.7
39.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 65.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 8.2%
0.75 lb United Kingdom - Brown0.75 lb Brown 32 65 6.1%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 6.1%
0.25 lb United Kingdom - Extra Dark Crystal 160L0.25 lb Extra Dark Crystal 160L 33 160 2%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 2%
0.13 lb German - Carafa II0.125 lb Carafa II 32 425 1%
0.13 lb American - Wheat0.125 lb Wheat 38 1.8 1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Northern Brewer17 g Northern Brewer Hops Pellet 9.4 Boil 60 min 20.68 100%
17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocoa Nibs Flavor Secondary 1 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 4 OZ      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 156 °F 75 min
14 qt Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume 3.69 14.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.69 g | 26.8 qt) 6.25 25  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 4.81 g | 19.2 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 7.91 31.6
Equipment Profile Used: System Default
 
Notes

MASH INFO: Single infusion/Batch Sparge/Full Body Mash in with 14.38 quarts of water at 174. Should equalize to 156 degrees. Mash at 156 for 60 minutes. Batch Sparge twice with 2.5 gallons of water at 175 degrees. Boil for 60 minutes using the hop schedule listed in the ingredients section. Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right.
ADD LACTOSE WITH 10 min LEFT IN BOIL show less

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  • Last Updated: 2013-12-30 11:55 UTC