Chocolate Milk Stout (rasberry/bourbon) - Beer Recipe - Brewer's Friend

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Chocolate Milk Stout (rasberry/bourbon)

353 calories 44 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7.9 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 353 calories (Per 12oz)
Carbs: 44 g (Per 12oz)
Created: Thursday October 24th 2019
1.104
1.037
8.9%
31.1
49.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Muntons - Maris Otter12 lb Maris Otter 38 2.3 58.8%
1.40 lb Simpsons - Golden Naked Oats1.4 lb Golden Naked Oats 27 7 6.9%
0.70 lb German - Chocolate Wheat0.7 lb Chocolate Wheat 31 413 3.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.9%
0.60 lb Briess - Midnight Wheat Malt0.6 lb Midnight Wheat Malt 25 550 2.9%
1.80 lb Briess - Carabrown Malt1.8 lb Carabrown Malt 36.3 55 8.8%
0.90 lb German - CaraAroma0.9 lb CaraAroma 34 130 4.4%
0.50 lb Briess - Caramel Malt - 60L0.5 lb Caramel Malt - 60L 35.4 60 2.5%
1.50 lb Briess - DME Golden Light1.5 lb DME Golden Light 44.6 4 7.4%
20.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 7 Boil 60 min 19.78 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 5.2 Boil 30 min 11.29 50%
2 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 180 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
used 1/4 campden tablet and tap water for mash with no salt additions.
6.5 gallons of strike water. (1 gal less to account for cold steep volume added at end of boil.)
Cold steeped dark grains for 24hrs in 1gal distilled water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.3 gal 168 °F 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 10.27 41.1  
Mash volume with grains 11.71 46.8  
Grain absorption losses -2.24 -9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.5  
Pre boil volume (equipment estimates 7 g | 28 qt) 7.9 31.6  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 6.4 g | 25.6 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 10.27 41.1
Equipment Profile Used: System Default
 
Notes

Brew 1/8/2020
Strike temp 166.6
Mash temp 156.6
Mash out @ 155
pre boil volume 5.75gal (low due to cold steep volume still to be added)
pre boil gravity 1.075
Cold steep added with 20min left in boil
Irish moss @ 15min left
Lactose @ 10 min left
3.5oz Cacao powder @ 5 min left
5.1 gallons to fermenter.
2 packs S-04 yeast rehydrated in sterile water @82*
Pitch temp 76.8
OG 1.098
Gravity reading 1/15 1.034
Batch split 1/18
A LOT of sediment loss 3/4gal.
2.5 gal on 1oz heavy toast oak cubes that had soaked on 1.5fl/oz of Jim Beam.
2gal placed on 3 (12oz) bags frozen raspberries that were thawed, smashed, refrozen and now thawed and placed in hop bag. 0.5oz cacao nibs directly into fermenter, 0.5oz placed in bag with berries. 1 1/2Tbs vanilla extract added.
Small repitch of S-04 on 1/19. About 1/5 packet on each direct pitch.
Raspberry bottled about one week later. Strong raspberry flavor. Maybe go a little less next time.
Bourbon barrel bottled 2/27.

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  • Last Updated: 2020-03-01 22:20 UTC