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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: 7.37 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 290 calories (Per 12oz)
Carbs: 29.9 g (Per 12oz)

Created: Thursday December 29th 2022

Cabin Fever vanilla bourbon porter

by brady_sanders95@hotmail.com

OG: 1.078 FG: 1.023 ABV: 7.3% IBU: 23

Original Gravity:

1.087

Final Gravity:

1.022

ABV (standard):

8.6%

IBU (tinseth):

19.6

SRM (morey):

43.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	United Kingdom - Golden Promise6 lb Golden Promise	37	3	37.5%
1 lb	American - Chocolate1 lb Chocolate	29	350	6.3%
1 lb	Crisp Malting - Crystal Dark - 77L1 lb Crystal Dark - 77L	33.1	77	6.3%
0.50 lb	German - Carafa II0.5 lb Carafa II	32	425	3.1%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6.3%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	6.3%
88 oz	Briess - DME Traditional Dark88 oz DME Traditional Dark	44.6	30	34.4%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Cascade1 oz Cascade Hops	Leaf/Whole	5.5	Boil	60 min	13.4	50%
1 oz	Fuggles1 oz Fuggles Hops	Pellet	3	Boil	30 min	6.18	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Cascade (Leaf/Whole)	13.4	50%
1 oz	Fuggles (Pellet)	6.18	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
6.5 gal	Temperature	160 °F	152 °F	60 min
2.5 gal	Sparge	180 °F	170 °F	--
Starting Mash Thickness: 1.75 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
5 oz	Cocao Nibs	Flavor	Secondary	0 min.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.
9 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Chalk	Water Agt	Mash	1 hr.
3 g	Salt	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:	74 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 166 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^-
100	20	35	180	60	0
Mash Chemistry and Brewing Water Calculator

Notes

soak cocoa nibs in vodka for the 14 days of primary ferment

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

Keg and/or bottle

Last Updated and Sharing

540

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Brews

Public: Yup, Shared
Last Updated: 2025-11-09 04:39 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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