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Milk Chocolate Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20.5 liters (fermentor volume)
Pre Boil Size: 26.1 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Leonardo
Calories: 408 calories (Per 730ml)
Carbs: 42.2 g (Per 730ml)

Created: Friday April 30th 2021

Original Gravity:

1.060

Final Gravity:

1.015

ABV (standard):

6.0%

IBU (tinseth):

21.4

SRM (morey):

39.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.60 kg	Weyermann - Pale Ale3.6 kg Pale Ale	39	2.3	60%
0.60 kg	BA Malt - Caramelo 600.6 kg Caramelo 60	35	60	10%
0.30 kg	BA Malt - Caramelo 1200.3 kg Caramelo 120	34	120	5%
0.70 kg	Flaked Oats0.7 kg Flaked Oats	33	2.2	11.7%
0.30 kg	BA Malt - M Chocolate0.3 kg M Chocolate	29	400	5%
0.30 kg	Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar)	41	1	5%
0.20 kg	Weyermann - Roasted Barley0.2 kg Roasted Barley	29.9	432	3.3%
6 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Kent Goldings20 g Kent Goldings Hops	Pellet	5	Boil	60 min	12.28	40%
10 g	Kent Goldings10 g Kent Goldings Hops	Pellet	5	Boil	30 min	4.72	20%
20 g	Kent Goldings20 g Kent Goldings Hops	Pellet	5	Boil	10 min	4.45	40%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Kent Goldings (Pellet) 50 g Kent Goldings (Pellet) Hops		21.45	100%
50 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14 L	Strike	74 °C	67 °C	60 min
19 L	Fly Sparge	--	76 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Irish Moss	Other	Boil	10 min.
6 g	Gelatin	Fining	Secondary	--
200 g	CACAO NIBS	Other	Mash	--
100 g	CACAO NIBS	Flavor	Secondary	--

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 145.5 g Temp: 20 °C CO₂ Level: 2.7 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

Se macero en vodka 100gr de cascarilla de cacao para agregarla en el madurador por 4 días aproximadamente

Last Updated and Sharing

215

Views

Brews

Public: Yup, Shared
Last Updated: 2022-02-02 14:41 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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