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IMPERIAL CHOCOLATE MILK STOUT 50LTS

Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 56.86 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 300 calories (Per 12oz)
Carbs: 34.8 g (Per 12oz)

Created: Tuesday April 18th 2023

Original Gravity:

1.089

Final Gravity:

1.028

ABV (standard):

8.0%

IBU (tinseth):

36.3

SRM (morey):

38.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 kg	BA Malt - Pale Ale14 kg Pale Ale	38	4	73.3%
1 kg	BA Malt - M Chocolate1 kg M Chocolate	29	400	5.2%
1 kg	BA Malt - Avena1 kg Avena	33	2.2	5.2%
700 g	BA Malt - Caramelo 60700 g Caramelo 60	35	60	3.7%
400 g	BA Malt - Cebada Tostada400 g Cebada Tostada	29	500	2.1%
2 kg	Lactose (Milk Sugar)2 kg Lactose (Milk Sugar) - (late boil kettle addition)	41	1	10.5%
19.10 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Columbus50 g Columbus Hops	Pellet	15	Boil	60 min	30.75	50%
50 g	Willamette50 g Willamette Hops	Pellet	4.5	Boil	20 min	5.59	50%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Columbus (Pellet) 50 g Columbus (Pellet) Hops	30.75	50%
50 g	Willamette (Pellet) 50 g Willamette (Pellet) Hops	5.59	50%
100 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
42 L	Infusion	--	68 °C	60 min
	Infusion	72 °C	--	20 min
		78 °C	--	2 min
37 L	Fly Sparge	--	78 °C	45 min
Starting Mash Thickness: 3.13 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2,000 g	Lactose	Other	Boil	10 min.
230 g	Cocoa powder	Other	Boil	15 min.
300 ml	WHISKY	Flavor	Primary	4 days
230 g	cocoa nibs	Flavor	Primary	4 days
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
4.57 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	3 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 389 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

AGUA AMERICAN AMBER ALE

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
57 LITROS DE OSMOSIS NO ACIDIFICAR AGUA DE LAVADO
Mash Chemistry and Brewing Water Calculator

Notes

Tostar nibs de cacao y dejar reposar en whisky durante unos días. Ferm secundario después de aproximadamente 5 a 7 días y "dry hop" con su solución de cacao nibs / whisky.

Last Updated and Sharing

378

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Brews

Public: Yup, Shared
Last Updated: 2023-05-28 11:20 UTC

System Default

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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