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Chocolate Milk Stout

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.7 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 86%
Calories: 198 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)

Created: Sunday November 10th 2019

Milk Chocolate Peanut Butter Stout

by British Ale Dude

OG: 1.061 FG: 1.019 ABV: 5.6% IBU: 29

Original Gravity:

1.059

Final Gravity:

1.020

ABV (standard):

5.0%

IBU (tinseth):

24.5

SRM (morey):

38.8

Mash pH

n/a

Cost $

n/a

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Fermentation History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Briess - Pale Ale Malt 2-Row8 lb Pale Ale Malt 2-Row	36.8	3.5	74.4%
0.75 lb	Crisp Malting - Pale Chocolate0.75 lb Pale Chocolate	32.7	220	7%
0.25 lb	United Kingdom - Extra Dark Crystal 160L0.25 lb Extra Dark Crystal 160L	33	160	2.3%
0.75 lb	German - Carafa III0.75 lb Carafa III	32	535	7%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	9.3%
10.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Cluster0.75 oz Cluster Hops	Pellet	6.5	Boil	60 min	16.21	60%
0.50 oz	Cluster0.5 oz Cluster Hops	Pellet	6.5	Boil	30 min	8.31	40%
1.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.25 oz	Cluster (Pellet)		24.52	100%
1.25 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.1 gal	Strike	161 °F	152 °F	60 min
4.56 gal	Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 1.7 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 oz	Cacao Nibs		Flavor	Secondary	0 min.
10 oz	Vodka		Other	Secondary	0 min.

Yeast

Wyeast - Northwest Ale 1332

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	High
Optimum Temp:	65 - 75 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5 oz.

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

4 oz. Cacao Nibs, soak overnight in 10 oz. vodka and add to secondary fermenter 2 weeks before bottling.

Used Propper condensed wort to create starter.

Recipe Photos

Last Updated and Sharing

1,342

Views

Brews

Public: Yup, Shared
Last Updated: 2019-11-10 03:59 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Chocolate Milk Stout

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