Chocolate Milk Stout with bourbon soaked cacao nibs and vanilla beans - Beer Recipe - Brewer's Friend

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Chocolate Milk Stout with bourbon soaked cacao nibs and vanilla beans

233 calories 29.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Michael Newberg - HBN
Calories: 233 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Thursday May 26th 2016
1.069
1.025
5.8%
27.6
49.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley 29 550 3.7%
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 74.1%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.9%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 7.4%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 5.6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.19 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 10.41 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz cacao nibs Other Other --
3 each vanilla bean Other Other --
4 oz Bourban Other Other --
2.60 oz Cocoa Powder Other Boil 30 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 1 2 3 2 17
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) 5.33 21.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

Michael Newberg - 1/3cup Hershey's unsweetened cocoa powder added in middle of boil, that lactose near the end. 4oz TCHO brand cacao nibs and 3 vanilla beans split and scraped into a jar to be soaked in ~4oz Maker's Mark bourbon for a few weeks then added to secondary for a week or so. Been sitting in this keg waiting to be tapped for 2 weeks. Overall time almost 2 months.

OG turned out 1.078, plenty sugars left in the FG, with an ABV of ~7% (just how I like it)

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  • Last Updated: 2016-06-02 06:22 UTC