Belgian Chocolate Milk Stout

All Grain Recipe

Submitted By: ldobbs66 (Shared)
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Batch Size: 5.25 galStyle: Belgian Specialty Ale (16E)
Boil Size: 6.92 galStyle Guide: BJCP 2008
Color: 51.3 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 22.8 IBUsBoil Time: 75 min
Est OG: 1.083 (20.1° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 8.00 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
1 lbs Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 2
8.00 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 3
8.00 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 4
8.00 oz Roasted Barley (Thomas Fawcett) (609.0 SRM) Grain 5
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 6
12.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7
1.50 oz Smaragd [4.0%] - Boil 60 min Hops 8
0.75 oz Styrian Goldings [3.8%] - Boil 60 min Hops 9
2 pkgs Abbey IV Ale Yeast (White Labs #WLP540) Yeast 10
1.00 lbs cocoa nibs (Secondary 7 days) Misc 11
3.00 Vanilla Beans (Secondary 7 days) Misc 12