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Chocolate Milk Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.09 gallons
Post Boil Size: 6.34 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Michael J. Gabel, Sr.
Calories: 269 calories (Per 12oz)
Carbs: 32 g (Per 12oz)

Created: Wednesday November 27th 2019

Original Gravity:

1.080

Final Gravity:

1.026

ABV (standard):

7.1%

IBU (tinseth):

22.8

SRM (morey):

41.3

Mash pH

5.4

Cost $

69.85

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Brew Log History

Target 64°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	$ 2.00 / lb $ 20.00	38	3.75	69%
1 lb	Flaked Oats1 lb Flaked Oats	$ 2.00 / lb $ 2.00	33	2.2	6.9%
1 lb	United Kingdom - Chocolate1 lb Chocolate	$ 2.75 / lb $ 2.75	34	425	6.9%
1 lb	American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L	$ 2.00 / lb $ 2.00	33	80	6.9%
8 oz	American - Roasted Barley8 oz Roasted Barley	$ 2.60 / lb $ 1.30	33	300	3.4%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar)	$ 4.75 / lb $ 4.75	41	1	6.9%
14.50 lbs / $ 32.80

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.20 oz	Mount Hood1.2 oz Mount Hood Hops	$ 2.50 / oz $ 3.00	Pellet	4.8	Boil	60 min	16.44	54.5%
1 oz	Fuggles1 oz Fuggles Hops	$ 2.60 / oz $ 2.60	Pellet	4.5	Boil	15 min	6.37	45.5%
2.20 oz / $ 5.60

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.20 oz	Mount Hood (Pellet)	$ 2.50 / oz $ 3.00	16.44	54.5%
1 oz	Fuggles (Pellet)	$ 2.60 / oz $ 2.60	6.37	45.5%
2.20 oz / $ 5.60

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17.5 qt		Infusion	--	154 °F	60 min
8.4 qt	Mash Out	Temperature	--	169 °F	10 min
Starting Grain Temp: 153 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 oz	Amylase Enzyme	$ 1.38 / oz $ 2.76	Other	Mash	1 hr.
0.10 oz	Cocoa Powder	$ 0.44 / oz $ 0.04	Spice	Boil	--
10 ml	White Labs - Clarity Ferm WLN4000	$ 0.45 / ml $ 4.50	Fining	Primary	--
1 each	Vanilla Beans	$ 7.95 / each $ 7.95	Spice	Secondary	--
12 oz	Vodka		Other	Secondary	--
10 ml	White Labs - Ultra-Ferm WLN4100	$ 0.75 / ml $ 7.50	Fining	Secondary	--
1 tbsp	Chocolate Extract	$ 1.49 / oz $ 0.75	Flavor	Bottling	--
$ 23.50

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:	$ 7.95 / each $ 7.95
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 141 B cells required

$ 7.95 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 10.9 oz Temp: 68 °F CO₂ Level: 4.25 Volumes

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

1-2 Days before brew day, place 1 vanilla bean in a mason jar with approximately 12 fl oz of Vodka and allow to rest for 7-10 days.
Add 17.5 Qts (~4.5 Gal) of water to mash tun @ 164-degrees F.
Add Grains to the mash tune and AMYLASE ENZYME, which should lower the temperature to approximately 154-degrees F. Stirring to prevent clumping. Allow to infuse for 60 minutes (1 hour).
Batch sparge until the clarity level desired is reached.
Once the mash tun is drained, sparge 8.4 Qts (2.1 Gal) of fresh water to the mash tun @ 175-degrees F (to raise the overall temperature to approximately 169-degrees F). Allow to infuse for 10 minutes.
Batch sparge until the clarity level desired is reached.
Boil for 60 minutes (1 hour), at the time of boiling add the cocoa powder and the Mt Hood hops pellets.
After 45 minutes of boiling add the Fuggles hops pellets and continue to boil for 15 minutes.
After boil, chill wort to 70-72 degrees F.
Transfer to fermentation vessel, add Clarity Firm, aerate, and pitch yeast.
Perform primary fermentation for 7-10 days.
Transfer to secondary fermentation and add:
- Vanilla bean infused vodka
- Chocolate extract
- Ultra-Firm
  allow to rest for approximately 3 days.
Prepare priming solution by boiling 3/4 Cup of water and adding the corn sugar until dissolved.
Allow to cool to room temperature.
Add approximately 7-10 drops per bottle of priming solution to each (sanitized) bottle and the remainder to the bottling vessel.
Transfer the beer to the bottling vessel, while avoiding splashing to avoid increased oxidation.
Transfer to bottle, and allow for maturity for 10-days to 3 weeks.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-10-07 14:23 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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