Dibbs Chocolate Milk Stout

Brewer: Chris Dibble
Batch Size: 5.50 gal	Style: Sweet Stout (13B)
Boil Size: 7.23 gal	Style Guide: BJCP 2008
Color: 37.6 SRM	Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 24.4 IBUs	Boil Time: 60 min
Est OG: 1.060 (14.6° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.3° P)	Fermentation: Ale, Single Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.10 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	1
8.00 oz	Rice Hulls (0.0 SRM)	Adjunct	2
9 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
1 lbs	Chocolate (Briess) (350.0 SRM)	Grain	4
1 lbs	Oats, Flaked (1.0 SRM)	Grain	5
8.00 oz	Roasted Barley (Briess) (300.0 SRM)	Grain	6
3.52 oz	Carafa III (Weyermann) (525.0 SRM)	Grain	7
1.00 oz	Styrian Goldings [5.4%] - Boil 60 min	Hops	8
0.50 oz	Willamette [5.5%] - Boil 30 min	Hops	9
14.40 oz	Milk Sugar (Lactose) [Boil for 15 min] [Boil] (0.0 SRM)	Extract	10
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	11
1.0 pkgs	Pacman yeast (WYEAST #1764-PC)	Yeast	12
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	13
6.00 oz	Cocoa Nibs (Secondary 7 days)	Misc	14

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