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Chocolate Milk Stout

Method: BIAB
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 236 calories (Per 330ml)
Carbs: 30.5 g (Per 330ml)

Created: Wednesday September 4th 2019

Chocolate Stout - Mint | Vanilla | Orange

by Magician

OG: 1.064 FG: 1.018 ABV: 6.1% IBU: 28

Original Gravity:

1.075

Final Gravity:

1.028

ABV (standard):

6.1%

IBU (tinseth):

30.5

SRM (morey):

50.0

Mash pH

5.3

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4.20 kg	Thomas Fawcett - Maris Otter4.2 kg Maris Otter	38	2.1	53.5%
420 g	American - Caramel / Crystal 80L420 g Caramel / Crystal 80L	33	80	5.4%
420 g	American - Chocolate420 g Chocolate	29	350	5.4%
0.56 kg	United Kingdom - Roasted Barley0.56 kg Roasted Barley	29	550	7.1%
0.70 kg	Lactose (Milk Sugar)0.7 kg Lactose (Milk Sugar)	41	1	8.9%
450 g	Belgian - Munich450 g Munich	38	6	5.7%
300 g	Flaked Oats300 g Flaked Oats	33	2.2	3.8%
500 g	Flaked Barley500 g Flaked Barley	32	2.2	6.4%
300 g	German - Acidulated Malt300 g Acidulated Malt	27	3.4	3.8%
7,850 g / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
25 g	Magnum25 g Magnum Hops		Pellet	11.6	Boil	60 min	30.48	100%
25 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
25 g	Magnum (Pellet) 25 g Magnum (Pellet) Hops		30.48	100%
25 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
23.1 L		Infusion	--	69 °C	75 min
13.9 L		Fly Sparge	--	77 °C	--

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 g	Chalk		Water Agt	Mash	0 min.
1.50 g	Gypsum		Water Agt	Mash	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 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

3 vanilla branch and 112gr of cacao beans soaked in vodka for 10 days and put in secondary for 10 days.

Chocolate taste is really perceptible, first flavor is vanilla. Best served extremely cold to taste the vanilla and cacao.

Last Updated and Sharing

340

Views

Brews

Public: Yup, Shared
Last Updated: 2019-12-11 03:13 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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Chocolate Milk Stout

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