Hapless Salted Caramel Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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Hapless Salted Caramel Chocolate Milk Stout

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.81 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 90%
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Tuesday April 7th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.63 lb American - Pale 2-Row7.625 lb Pale 2-Row 37 1.8 61.2%
1.10 lb Flaked Oats1.1 lb Flaked Oats 33 2.2 8.8%
0.55 lb United Kingdom - Pale Chocolate0.55 lb Pale Chocolate 33 207 4.4%
0.44 lb Weyermann - Chocolate wheat0.44 lb Chocolate wheat 0 400 3.5%
0.33 lb American - Roasted Barley0.33 lb Roasted Barley 33 300 2.6%
0.22 lb American - Caramel / Crystal 60L0.22 lb Caramel / Crystal 60L 34 60 1.8%
1.10 lb Lactose (Milk Sugar)1.102 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.8%
1.10 lb Brown Sugar1.102 lb Brown Sugar - (late boil kettle addition) 45 15 8.8%
12.47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 15 Boil 60 min 29.05 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.52 oz Cocoa Nibs Flavor Primary 5 days
5 g Rock Salt Flavor Boil 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
25 qt Steeping 152 °F 152 °F 60 min
Starting Mash Thickness: 1.8 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 4.62 18.5  
Mash volume with grains (equipment estimates 5.43 g | 21.7 qt) 5.44 21.8  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 4.07 g | 16.3 qt) 3.31 13.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 6.4 25.6  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5.8 23.2  
Top off amount 0.01 0  
Going into fermentor 5.81 23.2  
Total: 7.93 31.7
Equipment Profile Used: System Default
 
Notes

NOTES:
500G of Demerara sugar caramelised with a dash of lemon juice & 500ml of the wort, then added at 15mins. (Flame out and leave before adding - stir well and flame on for remaining boil)

All dark grains added at mash out - 77deg - 20mins
Cocoa Nibs soaked in vodka for 5-7 days

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  • Last Updated: 2020-04-07 23:50 UTC