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Bill's Double Chocolate Milk Stout

220 calories 26 carbs
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (brew house)
Rating:
51

Calories: 220 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Saturday November 8th 2014
1.066
1.021
5.87%
33.9
41.27
n/a
 
Brew Log History

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Fermentables
Amount Fermentable PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 69%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.9%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 6.9%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 6.9%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 6.9%
14.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.2 oz Mount Hood1.2 oz Mount Hood Hops Pellet 6.6 Boil 60 min 25.94 54.5%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.9 Boil 15 min 7.96 45.5%
 
Mash Guidelines
Amount Description Type Temp Time
17.5 qt Infusion 154 °F 60 min
7.1 qt Mash out Temperature 169 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
3 oz Cocao Flavor Boil 15 min.
1 tbsp chocolate extract Flavor Kegging --
4 each Vanilla Beans Flavor Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 168 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Adjusted the pH of the sparge water to 5.8
Mash Chemistry and Brewing Water Calculator
 
Notes

Soak Vanilla beans in 12 oz of vodka for 7 to 10 days. Add to Secondary fermenter and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to kegging to taste.

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-05 22:08 UTC
Discussion about this recipe:
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Blind Bill 03/15/2015 at 04:38pm
5 of 5




Blind Bill 12/12/2015 at 05:50pm
I prefer using the chocolate extract instead of cocoa nibs because it gives it a more chocolaty note. The oak chips and the bourbon also add complexity. Better than last year's batch using nibs and vodka.


Blind Bill 12/12/2015 at 05:51pm
I prefer using the chocolate extract instead of cocoa nibs because it gives it a more chocolaty note. The oak chips and the bourbon also add complexity. Better than last year's batch using nibs and vodka.


Boneco 08/24/2018 at 09:31am
Hello Bill,

Thanks for this recipe! We already brewed and have it on primary fermentation at the moment. Regarding the bourbon/vainilla addition, do you add only the liquid (and leave the vanilla beans out) in secondary fermentation or do you add all together?

Thanks!
Boneco



Blind Bill 08/24/2018 at 11:58am
I added both the liquid and the vanilla beans to the Secondary and it worked really well. Make sure to slit open the beans and scrape the insides into the bourbon as well, you will get a more pronounced vanilla flavor.


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