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Chocolate Milk Stout

307 calories
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 60% (brew house)
Share: <EMBED>
1.090
1.035
7.29%
28.52
48.74
5.45
 
Fermentables
Amount Fermentable PPG °L Bill %
13 lb Maris Otter Pale13 lb Maris Otter Pale 38 3.75 59.1%
1.5 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 6.8%
1.5 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 6.8%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.5%
1 lb Pale Chocolate1 lb Pale Chocolate 33 207 4.5%
8 oz Chocolate8 oz Chocolate 34 425 2.3%
8 oz Roasted Barley8 oz Roasted Barley 29 550 2.3%
8 oz Coffee Malt8 oz Coffee Malt 36 150 2.3%
8 oz Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 2.3%
8 oz Rice Hulls8 oz Rice Hulls 0 0 2.3%
8 oz Maltodextrin8 oz Maltodextrin - (late addition) 39 0 2.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late addition) 41 1 4.5%
22 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
0.5 oz Northern Brewer0.5 oz Northern Brewer HopsPellet7.8Boil60 min11.58
1 oz East Kent Goldings1 oz East Kent Goldings HopsPellet5Boil45 min13.63
0.5 oz Willamette0.5 oz Willamette HopsPellet4.5Boil15 min3.31
 
Mash Guidelines
Amount Description Type Temp Time
5 galTemperature156 F60 min
4 galSparge168 F30 min
 
Yeast
Amount:
1
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
Yeast Pitch Rate and Starter Calculator
Amount:
1
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
Boil - 15 minutes left:
Lactose - 1lb
Maltodextrin - 8 oz
Irish Moss - 1 tbs

Flame out:
Vanilla Extract - 5oz

Ferment for 4 weeks:
(I don’t bother with a secondary)
Add
-Vanilla Extract - 2 oz
-Cacao Nibs Extract - 8 oz

Leave for 1 more week then keg
_________________________
Nibs:
-8oz - roasted at 250 degrees for 10 min (toaster oven)
-Soaked in 14oz of vanilla vodka for 1 week
-Strain out nibs thru coffee filter
-Put in freezer for 24 hours - scrape off oil/butter
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View Count: 372
Brew Count: 1
Last Updated: 2019-01-25 23:20 UTC