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Bill's Double Chocolate Milk Stout

1 calories 0.1 g 1.25 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created Monday May 18th 2020
1.075
1.023
6.8%
34.1
41.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 69%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.9%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 6.9%
0.50 kg American - Caramel / Crystal 80L0.5 kg Caramel / Crystal 80L 33 80 6.9%
0.25 kg American - Roasted Barley0.25 kg Roasted Barley 33 300 3.4%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 6.9%
7.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Mount Hood40 g Mount Hood Hops Pellet 6.6 Boil 60 min 26.75 57.1%
30 g Fuggles30 g Fuggles Hops Pellet 4.9 Boil 15 min 7.39 42.9%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18.4 L Infusion 20 °C 60 min
7.4 L Mash out Temperature 24 °C 10 min
Starting Mash Thickness: 2.6 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
85 g Cocao Flavor Boil 15 min.
1 tbsp chocolate extract Flavor Kegging 0 min.
4 each Vanilla Beans Flavor Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 209 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Adjusted the pH of the sparge water to 5.8
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 1.25 qt/lb 4.64 18.5  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 5.73 g | 22.9 qt) 4.96 19.8  
Mash Lauter Tun losses -0.24 -1  
Volume increase from sugar/extract (early additions) 0.09 0.3  
Pre boil volume (equipment estimates 8.43 g | 33.7 qt) 7.66 30.6  
Boil off losses -2.26 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6.08 24.3  
Going into fermentor 6.08 24.3  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

Soak Vanilla beans in 350ml of vodka for 7 to 10 days. Add to Secondary fermenter and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to kegging to taste.

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  • Last Updated: 2020-05-18 05:46 UTC