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Imperial Chocolate Milk Stout (50L)

268.99 calories 21.52 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 52 liters (fermentor volume)
Pre Boil Size: 57 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 84% (brew house)
Source: Andre
Rating:
51

Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Monday September 26th 2016
1.082
1.012
9.16%
35.75
38.79
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg United Kingdom - Pale 2-Row12 kg Pale 2-Row 38 2.5 74.5%
1 kg United Kingdom - Chocolate1 kg Chocolate 34 425 6.2%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 6.2%
700 g United Kingdom - Crystal 60L700 g Crystal 60L 34 60 4.3%
400 g United Kingdom - Roasted Barley400 g Roasted Barley 29 550 2.5%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) - (late addition) 41 1 6.2%
16.1 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Columbus50 g Columbus Hops Pellet 14.3 Boil 60 min 29.5 50%
50 g Willamette50 g Willamette Hops Pellet 5 Boil 20 min 6.25 50%
100 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
42 L Temperature 68 °C 60 min
Temperature 72 °C 20 min
Temperature 78 °C 2 min
37 L Sparge 78 °C --
Starting Mash Thickness: 2.78 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 kg lactose sugar Fining Boil 10 min.
228.01 g cocoa powder Flavor Boil 15 min.
228.01 g cocoa nibs Flavor Primary 4 days
296 ml Whisky Flavor Primary 4 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
94%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 771 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I add to my soft water (Rorevatn, Aust-agder, Norway)

Mash water:
CaCO3: 16 gram
NaHCO3: 8 gram
Mash Chemistry and Brewing Water Calculator
 
Notes

Roast cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.

Optional
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-07 19:06 UTC
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Brew by Andre 11/28/2016 at 07:18pm
5 of 5

Very good but will probably drop the cocoa powder next time. Dark and heavy beer with fantastic taste and aroma


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