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Chocolate Milk Stout

Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay Pike
Calories: 234 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)

Created: Thursday April 25th 2019

Original Gravity:

1.069

Final Gravity:

1.027

ABV (standard):

5.5%

IBU (tinseth):

41.0

SRM (morey):

38.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	American - Munich - Dark 20L5 lb Munich - Dark 20L	33	20	34.5%
5 lb	United Kingdom - Maris Otter Pale5 lb Maris Otter Pale	38	3.75	34.5%
1 lb	American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L	33	80	6.9%
0.50 lb	American - Blackprinz0.5 lb Blackprinz	36	500	3.4%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	3.4%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	10.3%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	6.9%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	18.05	33.3%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	15 min	8.96	33.3%
1 oz	Northern Brewer1 oz Northern Brewer Hops	Pellet	7.8	Boil	15 min	13.97	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	East Kent Goldings (Pellet)	27.01	66.6%
1 oz	Northern Brewer (Pellet)	13.97	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.5 gal	protein rest	Steeping	--	128 °F	30 min
	beta amylase rest	Steeping	--	145 °F	30 min
	alpha amylase rest	Steeping	--	152 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Gypsum	Water Agt	Mash	0 min.
1.40 g	Epsom Salt	Water Agt	Mash	0 min.
11.40 g	Chalk	Water Agt	Mash	0 min.
1.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.55 g	Baking Soda	Water Agt	Mash	1 hr.
3 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (custom):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 350 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Beer was brewed on April 26, 2019.

During the mash, I stirred the grains several times to try to improve mash efficiency. I also wanted to make sure I had enough enzymatic activity because my diastatic power was somewhat low at 30. This is why I did a protein rest for 30 minutes. I wanted a dry stout, so I did two saccharin rests, one at 145 and then one at 152.

The original %Brix was 16.9%, which converts to OG = 1.069. I also measured using a hydrometer and obtained the same results (1.070). This gives a mash efficiency of 72%.

Transferred to keg on May 17, 2019. Final %Brix was 8.9%, which when adjusted for alcohol content converts to 1.017 FG. This yields a 6.92% ABV.

4 oz of cacao nibs were infused in 10 oz vodka for 2 days and transferred to keg at time of beer transfer. This adds 0.62% ABV, for a total of 7.53% ABV

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-11-07 20:16 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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