Nothing Fancy Milk Chocolate Stout - Beer Recipe - Brewer's Friend

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Nothing Fancy Milk Chocolate Stout

181 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay/Bård A Evjen
Calories: 181 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
URL: http://hopville.com/recipe/1287248/sweet-stout-recipes/old-goat-milk-chocolate-stout#
Created: Friday January 27th 2017
1.055
1.012
5.6%
21.9
34.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Maris Otter Pale4.2 kg Maris Otter Pale 38 3.75 72.9%
540 g Flaked Barley540 g Flaked Barley 32 2.2 9.4%
300 g United Kingdom - Brown300 g Brown 32 65 5.2%
300 g United Kingdom - Chocolate300 g Chocolate 34 425 5.2%
140 g German - Caramel Wheat140 g Caramel Wheat 34 46 2.4%
140 g United Kingdom - Extra Dark Crystal 160L140 g Extra Dark Crystal 160L 33 160 2.4%
140 g United Kingdom - Roasted Barley140 g Roasted Barley 29 550 2.4%
5,760 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Northern Brewer24 g Northern Brewer Hops Pellet 7.8 Boil 60 min 21.89 100%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
125 g Cocoa Nibs Flavor Primary 1 min.
500 g Lactose Flavor Boil 10 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 55 °C 5 min
Temperature -- 67 °C 50 min
Temperature -- 74 °C 10 min
Sparge -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21
Mash volume with grains 24.8
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 14.5 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

CaSO4 (skyllevann):0 gram / 0 strøken teskje
CaSO4 (meskevann):0 gram / 0 strøken teskje
CaCl2 (skyllevann):0 gram / 0 strøken teskje
CaCl2 (meskevann):0 gram / 0 strøken teskje
CaCO3 (kun mesk):10,4 gram / 5,8 strøken teskje
NaHCO3 (kun mesk):5,2 gram / 1,2 strøken teskje

MASH INFO: Single infusion/Batch Sparge/Full Body Mash in with 13,6 liters of water at 78 grader. Should equalize to 68 grader. Mash at 68 grader for 60 minutes. Batch Sparge twice with 9,5 liters of water at 78 grader. Boil for 60 minutes using the hop schedule listed in the ingredients section. Add Nibs to primary after fermentation has ended, do not rack beer to a secondary. Just add the nibs to the primary fermentor. 2-3 days before adding them, soak the nibs in just enough Vodka to cover the nibs. Then dump them in, vodka and all, let sit on the nibs for 7-10 days max, 3 to 4 days seems about right.
ADD LACTOSE WITH 10 min LEFT IN BOIL show less

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  • Last Updated: 2017-04-25 10:33 UTC