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Biscochito Stout

171 calories 22.2 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Danny Maki
Calories: 171 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created Sunday October 15th 2017
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Pale Chocolate9.5 lb Pale Chocolate 33 207 77.5%
14.30 oz Lactose (Milk Sugar)14.3 oz Lactose (Milk Sugar) 41 1 7.3%
14.30 oz Finland - Black Malt14.3 oz Black Malt 30 526 7.3%
7.50 oz New Zealand - Dark Crystal Malt7.5 oz Dark Crystal Malt 35.4 96.45 3.8%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 4.1%
196.10 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Pellet 5 Boil 60 min 29.07 100%
1.50 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
8.17 qt Infusion 151 °F 60 min
Fly Sparge 170 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
4 each Cinnamon Stick Spice Secondary 14 days
2 oz Anise Spice Boil 10 min.
1 oz Orange Sweet Peel Spice Boil 10 min.
3 each Vanilla Bean Flavor Secondary 14 days
1 oz Irish Moss Other Boil 15 min.
Wyeast - Whitbread Ale 1099
1 Each
Attenuation (avg):
Optimum Temp:
64 - 75 °F
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
0.00 Yeast Pitch Rate and Starter Calculator

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151 °F (66 °C). Hold the mash at 151 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash, the system raises the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and a gravity of 1.051 (12.6 °P).

The total wort boil time is 60 minutes. I prefer to mix in the lactose with the first runnings, which gives me lots of time to make sure it gets dissolved before firing up the kettle. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When finished, carbonate the beer to approximately 1.5 to 2 volumes.

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  • Public: Yup, Shared
  • Last Updated: 2017-10-16 20:01 UTC
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