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Chocolate Milk Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 12.1 liters
Post Boil Size: 6.11 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 278 calories (Per 330ml)
Carbs: 31.7 g (Per 330ml)
URL: http://www.homebrewtalk.com/f12/3-floyds-zombie-dust-attempt-help-info-requested-245456/

Created: Monday May 10th 2021

Original Gravity:

1.089

Final Gravity:

1.027

ABV (standard):

8.0%

IBU (tinseth):

22.9

SRM (morey):

46.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1,200 g	Crisp Malting - Finest Maris Otter1200 g Finest Maris Otter	38	3	54.7%
535 g	Rolled Oats535 g Rolled Oats	33	2.2	24.4%
70 g	Weyermann - Carafa I70 g Carafa I	32	340	3.2%
50 g	Belgian - Chocolate50 g Chocolate	30	340	2.3%
60 g	United Kingdom - Dark Crystal 80L60 g Dark Crystal 80L	33	80	2.7%
50 g	Simpsons - Brown Malt50 g Brown Malt	32	187.93	2.3%
40 g	Weyermann - Melanoidin40 g Melanoidin	34.5	27	1.8%
13 g	German - CaraMunich II13 g CaraMunich II	34	46	0.6%
30 g	German - Carafa III30 g Carafa III	32	535	1.4%
25 g	Dingemans - Mroost 1400 MD (Debittered black malt)	35	525	1.1%
70 g	Lactose (Milk Sugar)70 g Lactose (Milk Sugar)	41	1	3.2%
50 g	Maltodextrin50 g Maltodextrin	39	0	2.3%
2,193 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
8.60 g	East Kent Goldings8.6 g East Kent Goldings Hops		Pellet	5	Boil	60 min	22.88	100%
8.60 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8.60 g	East Kent Goldings (Pellet) 8.6 g East Kent Goldings (Pellet) Hops		22.88	100%
8.60 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12.1 L		Temperature	71 °C	67 °C	60 min
Starting Mash Thickness: 1.5 L/kg Starting Grain Temp: 15 °C

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	16 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 37 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25

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

https://www.reddit.com/r/Homebrewing/comments/j9ahwf/my_best_chocolate_stout_so_far/
OG: 1085~1090
FG: 1020~1030
7.5g/L Cacao Nibs: Tostar a 150C hasta que ocurra aroma a chocolate. (5-10 minutos). Agregar durante fermentacion secundaria.

72.8g ->70g lactosa
52g ->50g maltodextrina

Last Updated and Sharing

165

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Brews

Public: Yup, Shared
Last Updated: 2024-06-22 03:03 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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