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Double Chocolate Milk Stout

Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.35 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 315 calories (Per 12oz)
Carbs: 33.3 g (Per 12oz)

Created: Thursday December 29th 2022

Original Gravity:

1.094

Final Gravity:

1.025

ABV (standard):

9.1%

IBU (tinseth):

34.0

SRM (morey):

47.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	United Kingdom - Maris Otter Pale6 lb Maris Otter Pale	38	3.75	35.3%
1 lb	American - Chocolate1 lb Chocolate	29	350	5.9%
1 lb	American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L	33	75	5.9%
0.50 lb	Bairds - Roasted Barley0.5 lb Roasted Barley	33	600	2.9%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	5.9%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	5.9%
6 lb	Briess - DME Traditional Dark6 lb DME Traditional Dark	44.6	30	35.3%
0.50 lb	German - Acidulated Malt0.5 lb Acidulated Malt	27	3.4	2.9%
17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Columbus0.75 oz Columbus Hops	Pellet	15	Boil	60 min	28.73	50%
0.75 oz	Fuggles0.75 oz Fuggles Hops	Pellet	4.5	Boil	20 min	5.22	50%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Columbus (Pellet)	28.73	50%
0.75 oz	Fuggles (Pellet)	5.22	50%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.5 gal		Temperature	160 °F	152 °F	60 min
2.5 gal		Sparge	180 °F	170 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
4 oz	Cocao Nibs	Flavor	Secondary	0 min.
9 g	Chalk	Water Agt	Mash	1 hr.
3.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	Yes
Fermentation Temp:	90 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 178 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

soak cocoa nibs in vodka for the 7 days of primary ferment

Transfer over to secondary with cocoa nibs and let sit for 4 weeks

Keg and bottle

Last Updated and Sharing

263

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Brews

Public: Yup, Shared
Last Updated: 2023-01-12 03:19 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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