Chocolate Milk Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.17 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Northern Brewer
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
URL: https://www.northernbrewer.com/products/chocolate-milk-stout-all-grain-kit

Created: Friday April 17th 2020

Chocolate Coffee Milk Stout

by pflynnku

OG: 1.053 FG: 1.021 ABV: 4.3% IBU: 29

16A1. Sweet Stout (Fruit)

by WAWooldridge

OG: 1.054 FG: 1.015 ABV: 5.1% IBU: 29

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

27.8

SRM (morey):

38.3

Mash pH

5.3

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	American - Pale Ale8 lb Pale Ale	37	3.5	82.1%
0.75 lb	United Kingdom - Pale Chocolate0.75 lb Pale Chocolate	33	207	7.7%
0.25 lb	United Kingdom - Extra Dark Crystal 160L0.25 lb Extra Dark Crystal 160L	33	160	2.6%
0.75 lb	German - Carafa III0.75 lb Carafa III	32	535	7.7%
9.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Cluster0.75 oz Cluster Hops	Pellet	6.5	Boil at 212 °F	60 min	18.38	60%
0.50 oz	Cluster0.5 oz Cluster Hops	Pellet	6.5	Boil at 212 °F	30 min	9.42	40%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	Cluster (Pellet)		27.8	100%
1.25 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 lb	lactose	Other	Boil	1 hr.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
1.50 g	Salt	Water Agt	Mash	1 hr.
0.50 g	Baking Soda	Water Agt	Mash	1 hr.
4 oz	cacao nibs	Flavor	Secondary	14 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.43 psi Temp: 40 °F CO₂ Level: 2.33 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
65	5	25	75	100	146
Using Charlotte city water with a few additions to make a mostly balanced profile with some attributes leaning towards benefit of a sweet stout.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.184 gal	BIAB Mash	Infusion	155 °F	152 °F	60 min
3.456 gal	Dunk Sparge	Sparge	170 °F	170 °F	10 min
4.9 gal		Strike	152 °F	152 °F	60 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 152 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 2 qt/lb	4.88	19.5
Mash volume with grains	5.66	22.6
Grain absorption losses	-1.22	-4.9
Remaining sparge water volume (equipment estimates 3.64 g \| 14.6 qt)	3.76	15.1
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.05 g \| 28.2 qt)	7.17	28.7
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.05	-0.2
Post boil Volume (equipment estimates 5.5 g \| 22 qt)	6	24
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 6 g \| 24 qt)	5.5	22
Total:	8.64	34.6
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 98.1%

Pre-Boil: 92% 33.3 ppg

Ending Kettle: 92% 33.3 ppg

Brew House: 85% 30.8 ppg

Wort Volume:

6 Gallons

Expected 5.5 Gallons of fermentable wort.
Adjust your equipment profile and calibrate your equipment to dial this in.
Expected OG: 1.048
Actual OG: 1.050

Alcohol and Attenuation:

ABV: 4.46%

Apparent Attenuation: 68%
Actual FG: 1.016
Calories per 12oz 158 calories
Carbohydrates per 12oz 15.6 g

Amount Packaged:

Pending - N/A

Requires Packaged log entry with a volume reading.

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
4/17/2020 6:13 PM over 4 years ago	-3	Mash Complete (First Runnings)	1.050	4.66 Gallons	152 °F	4/20/2020 4:48 PM over 4 years ago	Overall good mash. Temp outside was 65ish so for some reason it did struggle a bit to stay around 152 this time. Checked with 15 minutes to go and was down to 148 degrees so bumped back up to 152-153.
4/17/2020 9:00 PM over 4 years ago	-3	Mash Complete	1.040	8.11 Gallons	170 °F	4/20/2020 5:17 PM over 4 years ago	Overall good. All though ended up with about a gallon more than the calculator predicted.
4/17/2020 9:00 PM over 4 years ago	-3	Pre-Boil Gravity	1.040	8.11 Gallons	170 °F	4/20/2020 5:20 PM over 4 years ago	Hit right about the mark for pre boil gravity and also had an extra gallon of water so definitely extracted lots of the sugars available.
4/18/2020 12:00 AM over 4 years ago	-2	Boil Complete	1.050	6.5 Gallons	100 °F	4/20/2020 5:20 PM over 4 years ago	Ended with about half gallon more than the calculator predicted, but that is okay as there was decent amount of sludge.
4/18/2020 12:00 AM over 4 years ago	-2	Other				4/20/2020 5:23 PM over 4 years ago	Used Safale SO4 yeast -- received it mid November and forgot to move it from the box to the fridge so it sat at about room temp for 4.5 months. I rehydrated the yeast in about a cup of water that was boiled and cooled down to room temp. Seemed to be active and some bubbles.
4/18/2020 1:00 AM over 4 years ago	-2	Brew Day Complete	1.050	6 Gallons	60 °F	4/20/2020 5:21 PM over 4 years ago	Could have stopped filling at 5.5 gallons and it was pretty clear still in the fermentor but wanted to push to 6 gallons in to ensure I get a full keg. Started to get murky.
4/19/2020 9:00 PM over 4 years ago	-1	Other			65 °F	4/20/2020 5:28 PM over 4 years ago	Pitched the yeast around 9:30pm Friday Night (4/17/20). Had aerated the wort really good via transfer and shaking the fermentor. The next morning when I woke up around 8am there was some good action starting up with foam, but no crazy bubbling. Continued to build steam throughout Saturday. Then Sunday morning I checked on it around 8am and had my first blow out. The top was off and yeast billowing out. The yeast was going absolutely crazy. Did not hear a lot of the usual "ticking fermentation noise" as the lid does not seal the best on the wide mouth bubbler. Cleaned up and switched to a blow up tube and right away things started pushing into the tube. The action inside the fermentor I could see was like a yeast hurricane. I checked on it around 5pm Sunday evening and the lid blow off again but not as messy this time. By Monday morning around 8am things had calmed somewhat and the main part of fermentation has occured. So more or less 24-36 hours of violent fermentation. Now the yeast is continuing its job in a more calm manor and eventually move to the clean up phase. Fermenting at 65 degrees and will leave it there.
4/20/2020 5:28 PM over 4 years ago	+0	Other				4/20/2020 5:31 PM over 4 years ago	Forgot to list in the recipe that I put my usual yeast starter and irish moss in at about the 10-15 minute mark left in the boil. So notating here.
5/4/2020 5:12 PM over 4 years ago	+14	Fermentation Complete	1.016	6 Gallons	65 °F	5/4/2020 5:56 PM over 4 years ago	transferred from primary to secondary today and took a gravity reading with refractometer and hydrometer. Both came out to 1.015 which is .04 over the estimated FG of 1.011.
5/4/2020 5:56 PM over 4 years ago	+14	Racked	1.015	6 Gallons	65 °F	5/4/2020 5:58 PM over 4 years ago	Racked to secondary today. Put in the 7 ounces of vodka/cacao nibs blend that has soaked for 7 days. Put the nibs in first and racked on top of them. Got 6 gallons into secondary so definitely going to have extra when it is time to keg. Had about a 1/2-3/4 gallon of sludge and yeast sediment in the bottom.
5/4/2020 5:58 PM over 4 years ago	+14	Tasting Note	1.015		65 °F	5/4/2020 6:01 PM over 4 years ago	Tasted great when I pulled a sample before transferring to secondary. Smooth and light. Smells of chocolate and coffee and burnt brown sugar and maybe a touch of dark fruit on the back end. ABV most likely will end up less than anticipated (about 4.2-4.5%) when it called for about 4.8% but that is just fine. Just the right amount of sweetness. Amazing so far and that is before sitting on the cacao nib/vodka tincture for 2 weeks. Pumped to see how this turns out. Will keg in about 2 weeks.

Notes

Chocolate Milk Stout recipe kit delivers a milk stout brewed with lactose sugar for body and residual sweetness, then laced with pure cacao nibs in secondary. The lactose is unfermentable by yeast, so it adds a milky, creamy, rich sweetness and lots of body. To make it even more irresistible, we load it with exotic cacao nibs, the seeds that give us chocolate. Unrefined as they are, cacao nibs bring light fruity notes, sumptuous delicate chocolate, and hints of earth to your hand-crafted brew.

Look for an opaque ebony pint capped with dark foam and a flavor reminiscent of straight espresso laced with chocolate liqueur and sweetened with turbinado sugar. Very full-bodied, round, and filling with bittersweet hints around the edges. Excellent as a nourishing restorative or even as an ice cream topping. You're a grown-up now. You call the shots.

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Last Updated: 2020-04-20 17:38 UTC

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Chocolate Milk Stout