Chocolate Milk Stout

All Grain Recipe

Submitted By: soopsman (Shared)
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Brewer: Matt Steel
Batch Size: 5.50 galStyle: Sweet Stout (16A)
Boil Size: 6.69 galStyle Guide: BJCP 2015
Color: 33.6 SRMEquipment: Matt's BIAB
Bitterness: 20.7 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: BIAB, Full Body
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Single Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.54 gal Matt's Water Water 1
4.50 ml Lactic Acid (Mash 60 min) Misc 2
3.00 g Baking Soda (Mash 60 min) Misc 3
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.90 g Calcium Chloride (Mash 60 min) Misc 5
8 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 6
2 lbs Oats, Malted (Simpsons) (1.5 SRM) Grain 7
8.00 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 8
4.00 oz Black Malt (Simpsons) (845.9 SRM) Grain 9
2.00 oz Unmalted Roasted Barley (Simpsons) (812.2 SRM) Grain 10
1.00 oz Styrian Goldings [2.2%] - First Wort Hops 11
0.35 oz Magnum [11.1%] - First Wort Hops 12
1 lbs Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 13
1.0 pkgs British Ale Yeast (Wyeast Labs #1098) Yeast 14
9.00 oz Cacao Nibs (Secondary 5 days) Misc 15

Notes

Lactose in at flame out 1.65 l starter - Pitch1100 ml (200 billion cells) Harvest 550 ml (100 billion cells) Roast nibs at 250F for 20 minutes, soak in vodka 24 hours, add to fermented beer and leave for a week before packaging

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