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Bill's Double Chocolate Milk Stout

1 calories 0.1 g 1.25 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created Monday May 18th 2020
1.075
1.023
6.8%
34.1
41.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 69%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.9%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate 34 425 6.9%
0.50 kg American - Caramel / Crystal 80L0.5 kg Caramel / Crystal 80L 33 80 6.9%
0.25 kg American - Roasted Barley0.25 kg Roasted Barley 33 300 3.4%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 6.9%
7.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Mount Hood40 g Mount Hood Hops Pellet 6.6 Boil 60 min 26.75 57.1%
30 g Fuggles30 g Fuggles Hops Pellet 4.9 Boil 15 min 7.39 42.9%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18.4 L Infusion 20 °C 60 min
7.4 L Mash out Temperature 24 °C 10 min
Starting Mash Thickness: 2.6 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
85 g Cocao Flavor Boil 15 min.
1 tbsp chocolate extract Flavor Kegging 0 min.
4 each Vanilla Beans Flavor Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 209 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Adjusted the pH of the sparge water to 5.8
Mash Chemistry and Brewing Water Calculator
 
Notes

Soak Vanilla beans in 350ml of vodka for 7 to 10 days. Add to Secondary fermenter and let age for 2 weeks. Add chocolate extract 1 tsp at a time just prior to kegging to taste.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-05-18 05:46 UTC
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