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Chocolate Milk Stout

236 calories 30.5 g 330 ml
Beer Stats
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)
Efficiency: 70% (brew house)
Calories: 236 calories (Per 330ml)
Carbs: 30.5 g (Per 330ml)
Created Wednesday September 4th 2019
1.075
1.028
6.1%
30.5
50.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost 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
 
Mash Guidelines
Amount Description Type 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
Quick Water Requirements
Water Liters
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units  
Strike water volume (equipment estimates 9.79 g | 39.2 qt) 10.2
Grain absorption losses -1.9
Mash Lauter Tun losses -0.2
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 7.79 g | 31.1 qt) 8.2
Boil off losses -2.3
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 5.5
Top off amount 0.6
Volume into fermentor 6.1
Total: 33.9  
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2019-12-11 03:13 UTC