Raspberry Chocolate Milk Stout

All Grain Recipe

Submitted By: jferraro1572 (Shared)
Members can download and share recipes

Batch Size: 10.50 galStyle: Sweet Stout (16A)
Boil Size: 13.99 galStyle Guide: BJCP 2015
Color: 35.0 SRMEquipment: Joe 10Gal (RIMS)
Bitterness: 25.5 IBUsBoil Time: 90 min
Est OG: 1.059 (14.6° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.40 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
15 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs 12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs 8.00 oz Chocolate Malt (450.0 SRM) Grain 4
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
2.00 oz Goldings, East Kent [7.2%] - Boil 60 min Hops 6
2 lbs Milk Sugar (Lactose) [Boil for 10 min] (0.0 SRM) Sugar 7
1.00 Whirlfloc Tablet (Boil 10 min) Misc 8
1.0 pkgs London Ale (White Labs #WLP013) Yeast 9
72.00 oz Raspberry (frozen) (Primary 7 days) Misc 10
8.00 oz Cacao Nibs (Primary 7 days) Misc 11

Notes

Brew date: 10/21/17 Batch volume: 10.5 gallons OG: 1.060 10/22/17 Roasted 8oz cocoa nibs at 300° for 12-15 mins. Then soaked them in vodka for at least 3-4 days. 10/26/17 SG: 1.024 Added 4oz roasted vodka soaked cocoa nibs to each 5 gallons. 11/8/17 Added 36oz of frozen (thawed) raspberries to each 5 gal primary bucket. Then gently stirred up the yeast cake, etc. SG: 1.024. Tastes good but maybe a bit thin. 11/11/17 Added an additional 4oz unroasted vodka soaked cocoa nibs to each 5 gallons.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine