Double Chocolate Milk Stout Beer Recipe | All Grain American Stout by Gastamm | Brewer's Friend
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Double Chocolate Milk Stout

315 calories 33.3 g 12 oz
Beer Stats
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
1.094
1.025
9.1%
34.0
47.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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 Cost Type Use Time
4 oz Cocao Nibs Flavor Secondary --
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

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