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Big Daddy's Choccy Milk

407 calories 46.3 g 500 ml
Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29.68 liters
Post Boil Size: 24.1 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 407 calories (Per 500ml)
Carbs: 46.3 g (Per 500ml)
Created Wednesday July 15th 2020
1.086
1.026
8.0%
12.8
47.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 48.9%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 10.9%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 5.4%
0.50 kg American - Caramel / Crystal 80L0.5 kg Caramel / Crystal 80L 33 80 5.4%
0.50 kg American - Roasted Barley0.5 kg Roasted Barley 33 300 5.4%
1 kg Joe White - Pale Malt1 kg Pale Malt 36.8 1.9 10.9%
0.35 kg Lactose (Milk Sugar)0.35 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.8%
0.35 kg Gladfield - Maltodextrin0.35 kg Maltodextrin 34.5 3 3.8%
0.50 kg Gladfield - Dextrose Sugar0.5 kg Dextrose Sugar 46 0 5.4%
9.20 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
34 g BSG - Hersbrucker34 g Hersbrucker Hops Leaf/Whole 2.5 Boil 60 min 7.38 54.8%
28 g Fuggles28 g Fuggles Hops Leaf/Whole 4.5 Boil 15 min 5.43 45.2%
62 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Strike 68 °C 60 min
5 L Change made due to grain not covered Top Off 68 °C 30 min
5 L Sparge 68 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
70 g Cacao Nibs Flavor Boil 5 min.
1 each Cinnamon stick Spice Boil 5 min.
30 g Cocoa powder Flavor Boil 5 min.
300 ml Maple Syrup Flavor Primary 7 days
50 ml Whiskey Flavor Primary 7 min.
2 each Vanilla Beans Flavor Primary 7 min.
1 ml Chocolate Extract Flavor Bottling 0 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
22 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 238 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 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
 
Notes

Soak Vanilla beans in 12 oz of vodka for 7 to 10 days.

Add to Secondary fermenter (after approx 1 week in primary, check for airlock and FG) and let age for 2 weeks.

Add chocolate extract 1 tsp at a time just prior to bottle to taste.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-08 08:17 UTC
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