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Chocolate Milk Stout with bourbon soaked cacao nibs and vanilla beans

232 calories
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Michael Newberg - HBN
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Amount Fermentable PPG °L Bill %
8 ozUnited Kingdom - Roasted Barley8 oz Roasted Barley295503.7%
10 lbAmerican - Pale 2-Row10 lb Pale 2-Row371.874.1%
4 ozUnited Kingdom - Black Patent4 oz Black Patent275251.9%
1 lbUnited Kingdom - Chocolate1 lb Chocolate344257.4%
12 ozAmerican - Caramel / Crystal 60L12 oz Caramel / Crystal 60L34605.6%
1 lbLactose (Milk Sugar)1 lb Lactose (Milk Sugar)4117.4%
13.5 lb Total      
Amount Variety Type AA Use Time IBU
1 ozEast Kent Goldings1 oz East Kent Goldings HopsPellet5Boil60 min17.19
1 ozEast Kent Goldings1 oz East Kent Goldings HopsPellet5Boil20 min10.41
Other Ingredients
Amount Name Type Use Time
4 ozcacao nibs4 oz cacao nibsOtherOther--
3 eachvanilla bean3 each vanilla beanOtherOther--
4 ozBourban4 oz BourbanOtherOther--
2.6 ozCocoa Powder2.6 oz Cocoa PowderOtherBoil30 min.
Attenuation (avg):
Optimum Temp:
64 - 70 °F
Yeast Pitch Rate and Starter Calculator
Target Water Profile:
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
5 1 2 3 2 17
Mash Chemistry and Brewing Water Calculator
Michael Newberg - 1/3cup Hershey's unsweetened cocoa powder added in middle of boil, that lactose near the end. 4oz TCHO brand cacao nibs and 3 vanilla beans split and scraped into a jar to be soaked in ~4oz Maker's Mark bourbon for a few weeks then added to secondary for a week or so. Been sitting in this keg waiting to be tapped for 2 weeks. Overall time almost 2 months.

OG turned out 1.078, plenty sugars left in the FG, with an ABV of ~7% (just how I like it)
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View Count: 1136
Brew Count: 1
Last Updated: 2016-06-02 06:22 UTC
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