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Chocolate Milk Stout

151 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 4.5 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: clumhoho
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday March 23rd 2020
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Peppermint Stout

OG: 1.063 FG: 1.021 ABV: 5.5% IBU: 37

1.049
1.014
4.6%
37.3
31.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.73 kg United Kingdom - Golden Promise0.73 kg Golden Promise 37 3 70.2%
0.10 kg United Kingdom - Munich0.1 kg Munich 37 6 9.6%
0.06 kg Simpsons - Crystal Medium0.06 kg Crystal Medium 33 65.01 5.8%
0.05 kg Simpsons - CaraMalt0.05 kg CaraMalt 34 14 4.8%
0.04 kg United Kingdom - Chocolate0.04 kg Chocolate 34 425 3.8%
0.04 kg United Kingdom - Roasted Barley0.04 kg Roasted Barley 29 550 3.8%
0.02 kg United Kingdom - Wheat0.02 kg Wheat 37 2 1.9%
1.04 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 60 min 31.06 50%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 5 min 6.19 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
105 g Lactose Flavor Boil 10 min.
20 g Roasted Cacao Nibs Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 19 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 L Strike 68 °C 69 °C 60 min
2.5 L Sparge 76 °C 76 °C 5 min
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 76 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 5.2
Mash volume with grains 5.9
Grain absorption losses -1
Remaining sparge water volume (equipment estimates 7 L) 4.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.3 L) 8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 4.5
Going into fermentor 4.5
Total: 9.9  
Equipment Profile Used: System Default
 
Notes

Rehydrated yeast in ~300ml of cold water

Roasted cacao nibs in oven for 15 minutes and left to cool

Mash out by increasing grains to 75C (lauter) before sparging

OG measured a bit high at 1.066. Did not liquor back

FG measured 1.030 (4.73% abv)

20g sugar dissolved in warm water and added to primary before bottling.

Tasting notes: A slight fusel alcohol aftertaste which gets better after leaving in the bottle longer
Left in bottles for 2 weeks before tasting.
Nice initial carbonation but head disappears quickly.
More cacao flavour needed

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-04-26 13:03 UTC