Milk Chocolate Stout 2017

All Grain Recipe

Submitted By: fhbl2008 (Shared)
Members can download and share recipes

Batch Size: 5.55 galStyle: Imperial Stout (20C)
Boil Size: 7.13 galStyle Guide: BJCP 2015
Color: 42.6 SRMEquipment: Speidel 20 liter
Bitterness: 80.9 IBUsBoil Time: 60 min
Est OG: 1.118 (27.5° P)Mash Profile: Nøisom MASH
Est FG: 1.004 SG (1.0° P)Fermentation: Ale, Single Stage
ABV: 15.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
8 lbs 13.10 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs 1.64 oz Chocolate Malt (350.0 SRM) Grain 3
1 lbs 1.64 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
1 lbs 1.64 oz Coffee Malt (203.0 SRM) Grain 5
1 lbs 1.64 oz Oats, Flaked (1.0 SRM) Grain 6
4 lbs 6.55 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7
2 lbs 3.27 oz Brown Sugar, Dark (50.0 SRM) Sugar 8
1 lbs 1.64 oz Dememera Sugar (2.0 SRM) Sugar 9
1.76 oz Chinook [13.0%] - Boil 60 min Hops 10
0.88 oz Chinook [13.0%] - Boil 30 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
0.88 oz Chinook [13.0%] - Boil 10 min Hops 13
1.00 Hazelnut syrup (Boil 10 min) Misc 14
5.00 Vanilla (Boil 5 min) Misc 15
1.00 Cinnamon Stick (Boil 5 min) Misc 16
1 pkgs London Ale III (Wyeast Labs #1318) Yeast 17
10.00 Brewer's Clarex (Primary 7 days) Misc 18

Notes

Transfer to secondary and soak over 6oz cacao nibs for a really great aroma and taste.