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Milk Stout, Chocolate fish

Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23.01 liters (ending kettle volume)
Pre Boil Size: 26.75 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Behemoth
Calories: 227 calories (Per 330ml)
Carbs: 25.2 g (Per 330ml)

Created: Saturday May 29th 2021

Original Gravity:

1.073

Final Gravity:

1.021

ABV (standard):

6.8%

IBU (tinseth):

0.0

SRM (morey):

36.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.80 kg	United Kingdom - Pale 2-Row4.8 kg Pale 2-Row	38	2.5	68.1%
0.50 kg	German - CaraMunich II0.5 kg CaraMunich II	34	46	7.1%
0.50 kg	United Kingdom - Crystal 60L0.5 kg Crystal 60L	34	60	7.1%
0.25 kg	United Kingdom - Pale Chocolate0.25 kg Pale Chocolate	33	207	3.5%
0.20 kg	United Kingdom - Roasted Barley0.2 kg Roasted Barley	29	550	2.8%
0.15 kg	United Kingdom - Chocolate0.15 kg Chocolate	34	425	2.1%
0.15 kg	Flaked Oats0.15 kg Flaked Oats	33	2.2	2.1%
0.50 kg	Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar)	41	1	7.1%
7.05 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
22 g	Pacific Jade22 g Pacific Jade Hops		Pellet	13	Boil	90 min		100%
22 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
22 g	Pacific Jade (Pellet) 22 g Pacific Jade (Pellet) Hops			100%
22 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22.93 L	Strike	68 °C	67 °C	60 min
10.06 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
500 g	Dutch Cocoa Powder	Flavor	Boil	0 min.
1,000 g	Raspberries	Flavor	Secondary	5 days
4 g	Calcium Sulphate	Water Agt	Mash	0 min.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.

Yeast

Mangrove Jack - US West Coast Yeast M44

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	15 - 23 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 143 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
1tsp of Gyspum (Calcium Sulfate - CaSO4) 3/4tsp of Calcium Chloride (CaCl2)
Mash Chemistry and Brewing Water Calculator

Notes

P65 of Beer & Brewer issue #42, Spring 2017

1) Mash all Malts at 69deg
2) Sparge and bring to the boil
3) Boil for 90 mins - add Pacific Jade at the beginning of the boil
4) 10 mins to go in the boil add 0.3g of Copperfloc
5) At the end of the boil, add the Lactose & Cocoa powder and whirlpool for 15 mins
6) Cool to 20degs and pitch both packs of M44
7) Ferment at 18deg
8) At 80 percent through fermentation, add crushed Raspberries in a muslin bag. Make sure they are sterilised (frozen)
9) Do a diacetyl rest at 22deg tyowards end of fermentation
10) Ferm. is complete when FG is around 1.023 and consistent over a few days.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-04-10 23:04 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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