Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Chocolate Milk Stout

269 calories 32 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.09 gallons
Post Boil Size: 6.34 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Michael J. Gabel, Sr.
Calories: 269 calories (Per 12oz)
Carbs: 32 g (Per 12oz)
Created: Wednesday November 27th 2019
1.080
1.026
7.1%
22.8
41.3
5.4
69.85
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale $ 2.00 / lb
$ 20.00 		38 3.75 69%
1 lb Flaked Oats1 lb Flaked Oats $ 2.00 / lb
$ 2.00 		33 2.2 6.9%
1 lb United Kingdom - Chocolate1 lb Chocolate $ 2.75 / lb
$ 2.75 		34 425 6.9%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L $ 2.00 / lb
$ 2.00 		33 80 6.9%
8 oz American - Roasted Barley8 oz Roasted Barley $ 2.60 / lb
$ 1.30 		33 300 3.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) $ 4.75 / lb
$ 4.75 		41 1 6.9%
14.50 lbs / $ 32.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Mount Hood1.2 oz Mount Hood Hops $ 2.50 / oz
$ 3.00 		Pellet 4.8 Boil 60 min 16.44 54.5%
1 oz Fuggles1 oz Fuggles Hops $ 2.60 / oz
$ 2.60 		Pellet 4.5 Boil 15 min 6.37 45.5%
2.20 oz / $ 5.60
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Amylase Enzyme $ 1.38 / oz
$ 2.76 		Other Mash 1 hr.
0.10 oz Cocoa Powder $ 0.44 / oz
$ 0.04 		Spice Boil 0 min.
10 ml White Labs - Clarity Ferm WLN4000 $ 0.45 / ml
$ 4.50 		Fining Primary 0 min.
1 each Vanilla Beans $ 7.95 / each
$ 7.95 		Spice Secondary 0 min.
12 oz Vodka Other Secondary 0 min.
10 ml White Labs - Ultra-Ferm WLN4100 $ 0.75 / ml
$ 7.50 		Fining Secondary 0 min.
1 tbsp Chocolate Extract $ 1.49 / oz
$ 0.75 		Flavor Bottling 0 min.
$ 23.50
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
$ 7.95 / each
$ 7.95
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 7.95 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 10.9 oz       Temp: 68 °F       CO2 Level: 4.25 Volumes
 
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
17.5 qt Infusion -- 154 °F 60 min
8.4 qt Mash Out Temperature -- 169 °F 10 min
Starting Grain Temp: 153 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.91 23.6  
Mash volume with grains 6.99 27.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.03 g | 12.1 qt) 3.04 12.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume 7.09 28.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.34 25.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.34 g | 25.4 qt) 5.5 22  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes
  1. 1-2 Days before brew day, place 1 vanilla bean in a mason jar with approximately 12 fl oz of Vodka and allow to rest for 7-10 days.
  2. Add 17.5 Qts (~4.5 Gal) of water to mash tun @ 164-degrees F.
  3. Add Grains to the mash tune and AMYLASE ENZYME, which should lower the temperature to approximately 154-degrees F. Stirring to prevent clumping. Allow to infuse for 60 minutes (1 hour).
  4. Batch sparge until the clarity level desired is reached.
  5. Once the mash tun is drained, sparge 8.4 Qts (2.1 Gal) of fresh water to the mash tun @ 175-degrees F (to raise the overall temperature to approximately 169-degrees F). Allow to infuse for 10 minutes.
  6. Batch sparge until the clarity level desired is reached.
  7. Boil for 60 minutes (1 hour), at the time of boiling add the cocoa powder and the Mt Hood hops pellets.
  8. After 45 minutes of boiling add the Fuggles hops pellets and continue to boil for 15 minutes.
  9. After boil, chill wort to 70-72 degrees F.
  10. Transfer to fermentation vessel, add Clarity Firm, aerate, and pitch yeast.
  11. Perform primary fermentation for 7-10 days.
  12. Transfer to secondary fermentation and add:
    • Vanilla bean infused vodka
    • Chocolate extract
    • Ultra-Firm
      allow to rest for approximately 3 days.
  13. Prepare priming solution by boiling 3/4 Cup of water and adding the corn sugar until dissolved.
  14. Allow to cool to room temperature.
  15. Add approximately 7-10 drops per bottle of priming solution to each (sanitized) bottle and the remainder to the bottling vessel.
  16. Transfer the beer to the bottling vessel, while avoiding splashing to avoid increased oxidation.
  17. Transfer to bottle, and allow for maturity for 10-days to 3 weeks.
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  • Last Updated: 2020-10-07 14:23 UTC