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Bill's Double Chocolate Milk Stout

221 calories 26 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Rating:
5.00 (3 Reviews)

Calories: 221 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Saturday November 8th 2014
1.066
1.021
5.9%
33.9
41.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 69%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.9%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 6.9%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 6.9%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 6.9%
14.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Mount Hood1.2 oz Mount Hood Hops Pellet 6.6 Boil 60 min 25.94 54.5%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.9 Boil 15 min 7.96 45.5%
2.20 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17.5 qt Infusion 154 °F 60 min
7.1 qt Mash out Temperature 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Cocao Flavor Boil 15 min.
1 tbsp chocolate extract Flavor Kegging --
4 each Vanilla Beans Flavor Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 168 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Adjusted the pH of the sparge water to 5.8
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.25 qt/lb 4.2
Grain absorption losses -1.7
Remaining sparge water volume (equipment estimates 4.72 g | 18.9 qt) 4.1
Mash Lauter Tun losses -0.3
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5
Boil off losses -1.5
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5.5
Going into fermentor 5.5
Total: 8  
Equipment Profile Used: System Default
 
Notes

Soak Vanilla beans in 12 oz of vodka for 7 to 10 days. Add to Secondary fermenter and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to kegging to taste.

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  • Last Updated: 2016-11-05 22:08 UTC