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Milk Chocolate Stout

Method: All Grain
Style: Foreign Extra Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Sebastián Borrachia Diéguez
Hop Utilization: 90.7634%
Calories: 245 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)

Created: Sunday February 25th 2024

Original Gravity:

1.074

Final Gravity:

1.018

ABV (standard):

7.4%

IBU (tinseth):

58.4

SRM (daniels):

36.9

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4.15 kg	Agrária - Pale Ale Malt4.15 kg Pale Ale Malt	$ 0.00 / kg $ 0.00	37	2.8	62.406%
400 g	Bestmalz - BEST Biscuit400 g BEST Biscuit	$ 0.00 / kg $ 0.00	35	20	6.01504%
500 g	Rolled Oats500 g Rolled Oats	$ 0.00 / kg $ 0.00	33	2.2	7.5188%
400 g	BA Malt - M Chocolate400 g M Chocolate	$ 0.00 / kg $ 0.00	29	400	6.01504%
150 g	Castle Malting - Château Black150 g Château Black	$ 0.00 / kg $ 0.00	34	488	2.25564%
100 g	Weyermann - Roasted Barley100 g Roasted Barley	$ 0.00 / kg $ 0.00	29.9	432	1.50376%
300 g	BA Malt - Caramelo 120300 g Caramelo 120	$ 0.00 / kg $ 0.00	34	120	4.51128%
400 g	Lactose (Milk Sugar)400 g Lactose (Milk Sugar) - (late mash tun addition)	$ 0.00 / kg $ 0.00	41	1	6.01504%
250 g	Castle Malting - Château Melano250 g Château Melano	$ 0.00 / kg $ 0.00	35.88	31	3.7594%
6,650 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
21.50 g	Nugget21.5 g Nugget Hops	$ 0.00 / g $ 0.00	Pellet	14	Boil at 97.4 °C	60 min	31.2879	23.5%
20 g	Willamette20 g Willamette Hops	$ 0.00 / g $ 0.00	Pellet	4.5	Boil at 80 °C	0 min		21.9%
50 g	Vic Secret50 g Vic Secret Hops	$ 0.00 / g $ 0.00	Pellet	15.5	Dry Hop at 18 °C	8 days	27.1281	54.6%
91.50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
21.50 g	Nugget (Pellet) 21.5 g Nugget (Pellet) Hops	$ 0.00 / g $ 0.00	31.2879	23.5%
20 g	Willamette (Pellet) 20 g Willamette (Pellet) Hops	$ 0.00 / g $ 0.00		21.9%
50 g	Vic Secret (Pellet) 50 g Vic Secret (Pellet) Hops	$ 0.00 / g $ 0.00	27.1281	54.6%
91.50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19 L	Strike	70.3 °C	68 °C	45 min
17 L	Sparge	72 °C	72 °C	20 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 26 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
100 g	cocoa nibs	$ 0.00 / g $ 0.00	Water Agt	Mash	--
2 g	Epsom Salt	$ 0.00 / g $ 0.00	Water Agt	Mash	1 hr.
4 g	Gypsum	$ 0.00 / g $ 0.00	Water Agt	Mash	1 hr.
12 g	Baking Soda	$ 0.00 / g $ 0.00	Water Agt	Mash	1 hr.
7 g	Calcium Chloride (dihydrate)	$ 0.00 / g $ 0.00	Water Agt	Mash	1 hr.
45 g	Oak Cubes Medium Toast	$ 0.00 / g $ 0.00	Flavor	Secondary	--
2 g	Vanilla Bean	$ 0.00 / g $ 0.00	Spice	Secondary	--
450 ml	vodka	$ 0.00 / g $ 0.00	Water Agt	Secondary	--
100 g	cocoa nibs	$ 0.00 / g $ 0.00	Water Agt	Secondary	--

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:	$ 0.00 / each $ 0.00
Attenuation (custom):	84%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 269 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Temp: 68 °C

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	100	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Actualización MILK STOUT con CASCARILLA DE CACAO / Barrido de Co2
https://www.youtube.com/watch?v=BWoBTpdEI2I

Review MILK STOUT con Cascarilla de Cacao
https://www.youtube.com/watch?v=ntklymXmPN0&t=10s

Dia de Coccion MILK STOUT CON CHOCOLATE
https://www.youtube.com/watch?v=xdC5Qb2zdDg

Podemos adicionar uma pequena porção de malte Pale Ale com toda a Aveia em uma rampa de 55°C por 5 minutos, antes de subir a temperatura de mostura e adicionar todo o malte claro.
Por ser uma cerveja de corpo médio a alto, recomendamos fazer a mostura na casa dos 68°C, e uma rampa de 71°C por 15 minutos.
Para evitar adstringência por conta dos grãos torrados ou sabor tostado em excesso, recomenda-se adicionar todos os grãos claros no início da mostura, e deixar os torrados (Chocolate e Carafa III) para o final, uns 20 minutos antes do mash-out.
A fermentação entre 18°C e 19°C, para que gere um frutado, mas que o mesmo não seja exagerado.
A partir do quarto dia de fermentação, recomendamos que a temperatura seja aumentada 1°C por dia, até a casa dos 22°C, para que os subprodutos da fermentação sejam consumidos, evitando alguns off-flavors como diacetil, H2S ou acetaldeído.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-04-08 14:05 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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