Holy Cow Chocolate Milk Stout Beer Recipe | All Grain Sweet Stout by BRYAN PROBru | Brewer's Friend
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Holy Cow Chocolate Milk Stout

200 calories 19.8 g 330 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: BeerGrains/PB Modified
Calories: 200 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Friday October 14th 2016
1.065
1.015
6.6%
25.7
39.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 75.5%
3 lb American - Chocolate3 lb Chocolate 29 350 11.3%
1.50 lb American - Caramel / Crystal 120L1.5 lb Caramel / Crystal 120L 33 120 5.7%
2 lb Rice Hulls2 lb Rice Hulls 0 0 7.5%
26.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 60 min 14.55 50%
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 30 min 11.18 50%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 min
Mashout Infusion -- 169 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Lactose Other Boil 1 hr.
10 oz Cocoa Nibs Flavor Secondary 14 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
4 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 662 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Amherstburg, Ontario, Canada Summer
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Brew Notes: from 02/17/2019 Brew Day

Allow hot break of foam before adding lactose as boil approaches 100 degC

Did not see typical formation of zebra effect during flame out and cool down to 90 degC. Lactose addition may have caused this.

BM350VMS Specific notes
Use of Rice Hulls improved bed drainage. Was able to achieve +80% efficiency on this last brew.
Hit kettle volume on the nose at 13.5 gallons with fly sparge.

The 1.3 starting mash thickness factor was good allowing ~1" of liquid above grain bed at center of MT.

Cocoa nibs were soaked in JP Wisers Hopped Rye Whiskey from 12/20/2018 to Brew Date +1 Day. Nibs added at High Krausen or approximately 29 hours from pitch.

PB

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2019-02-19 14:09 UTC
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