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

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Cherry Chocolate Milk Stout

207 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 207 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Tuesday October 8th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 kg United Kingdom - Maris Otter Pale3.25 kg Maris Otter Pale 38 3.75 45.1%
0.50 kg German - Carafa III0.5 kg Carafa III 32 535 6.9%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.9%
0.48 kg Crisp Malting - Brown Malt0.475 kg Brown Malt 32.7 65 6.6%
0.25 kg American - Caramel / Crystal 40L0.25 kg Caramel / Crystal 40L 34 40 3.5%
0.24 kg American - CaraCrystal Wheat Malt0.24 kg CaraCrystal Wheat Malt 34 55 3.3%
0.24 kg United Kingdom - Wheat0.24 kg Wheat 37 2 3.3%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 6.9%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 3.5%
1 kg Weyermann - Carapils1 kg Carapils 37 1.8 13.9%
7.21 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Magnum26 g Magnum Hops Pellet 15 Boil 60 min 39.5 37.1%
21 g Fuggles21 g Fuggles Hops Pellet 4.5 Boil 10 min 3.47 30%
23 g Fuggles23 g Fuggles Hops Pellet 4.5 Boil 0 min 32.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.90 g Gypsum Water Agt Mash 1 hr.
3 g Magnesium Chloride Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
4 kg Sour Cherries Other Secondary 4 days
200 g Cacao Nibs Other Secondary 4 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
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
16 L Strike Strike 73 °C 65 °C 90 min
8 L dead space Top Off 73 °C 65 °C --
10 L sparge Sparge 87 °C 77 °C --
Starting Mash Thickness: 2.4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 16.1
Mash volume with grains (equipment estimates 14.5 L) 20.5
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 17.1 L) 17.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25.9 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 17
Top off amount 6
Going into fermentor 23
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

200 grams of rum soaked cocoa nibs into secondary fermentation
4.5 kgs of Sour Cherries to go into secondary fermentation

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  • Public: Yup, Shared
  • Last Updated: 2019-10-21 16:56 UTC