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Chocolate Milk Stout

Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Northen Brewer
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Tuesday October 20th 2020

Vanilla Oatmeal Stout

by PavloC

OG: 1.056 FG: 1.015 ABV: 5.4% IBU: 29

Aegir's Chocolate Irish Stout

by dxbiat

OG: 1.045 FG: 1.011 ABV: 4.5% IBU: 34

Beamish I Wish

by Jim_in_Oregon

OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 34

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.1%

IBU (tinseth):

30.6

SRM (morey):

40.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Rahr - Pale Ale8 lb Pale Ale	36.34	3.5	82.1%
0.75 lb	Thomas Fawcett - Pale Chocolate Malt0.75 lb Pale Chocolate Malt	32.2	230	7.7%
0.25 lb	United Kingdom - Extra Dark Crystal 120L0.25 lb Extra Dark Crystal 120L	33	120	2.6%
0.75 lb	Weyermann - Carafa III0.75 lb Carafa III	32	525	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	60 min	20.26	60%
0.50 oz	Cluster0.5 oz Cluster Hops	Pellet	6.5	Boil	30 min	10.38	40%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	Cluster (Pellet)		30.64	100%
1.25 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
1 lb	lactose	Flavor	Boil	1 hr.
1 each	Campden Tablets	Water Agt	Mash	0 min.
1 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
1 oz	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	0 min.
4 oz	Cacao Nibs in 10oz Vodka	Flavor	Secondary	15 days

Yeast

Wyeast - Wyeast #1332

Amount:	1 Each	Cost:
Attenuation (avg):	65%	Flocculation:	Low
Optimum Temp:	65 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.26 psi Temp: 68 °F 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

Notes

Suggested Fermentation Schedule:
2 weeks primary; 2 weeks secondary; 1-week cold crash.

Single infusion: Sacch' Rest: 152F for 60 minutes
Mash Out: 170F for 10 minutes

Secondary additions:
4 oz. Cacao Nibs soaked in 10 oz Vodka for 48 hours before adding to secondary. (2 weeks before racking).

Last Updated and Sharing

232

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Brews

Public: Yup, Shared
Last Updated: 2020-10-20 00:05 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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