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Chocolate Milk Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 4.5 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: clumhoho
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)

Created: Monday March 23rd 2020

Original Gravity:

1.049

Final Gravity:

1.014

ABV (standard):

4.6%

IBU (tinseth):

37.3

SRM (morey):

31.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.73 kg	United Kingdom - Golden Promise0.73 kg Golden Promise	37	3	70.2%
0.10 kg	United Kingdom - Munich0.1 kg Munich	37	6	9.6%
0.06 kg	Simpsons - Crystal Medium0.06 kg Crystal Medium	33	65.01	5.8%
0.05 kg	Simpsons - CaraMalt0.05 kg CaraMalt	34	14	4.8%
0.04 kg	United Kingdom - Chocolate0.04 kg Chocolate	34	425	3.8%
0.04 kg	United Kingdom - Roasted Barley0.04 kg Roasted Barley	29	550	3.8%
0.02 kg	United Kingdom - Wheat0.02 kg Wheat	37	2	1.9%
1.04 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Fuggles10 g Fuggles Hops	Pellet	4.5	Boil	60 min	31.06	50%
10 g	Fuggles10 g Fuggles Hops	Pellet	4.5	Boil	5 min	6.19	50%
20 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Fuggles (Pellet) 20 g Fuggles (Pellet) Hops		37.25	100%
20 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.5 L	Strike	68 °C	69 °C	60 min
2.5 L	Sparge	76 °C	76 °C	5 min
Starting Mash Thickness: 5 L/kg Starting Grain Temp: 76 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
105 g	Lactose		Flavor	Boil	10 min.
20 g	Roasted Cacao Nibs		Flavor	Boil	5 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 19 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 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

Rehydrated yeast in ~300ml of cold water

Roasted cacao nibs in oven for 15 minutes and left to cool

Mash out by increasing grains to 75C (lauter) before sparging

OG measured a bit high at 1.066. Did not liquor back

FG measured 1.030 (4.73% abv)

20g sugar dissolved in warm water and added to primary before bottling.

Tasting notes: A slight fusel alcohol aftertaste which gets better after leaving in the bottle longer
Left in bottles for 2 weeks before tasting.
Nice initial carbonation but head disappears quickly.
More cacao flavour needed

Last Updated and Sharing

213

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Brews

Public: Yup, Shared
Last Updated: 2020-04-26 13:03 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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