Chocolate Milk Stout Nitro (1 ratings)

All Grain Recipe

Submitted By: JesseRoyMcfarlane (Shared)
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Brewer: Jesse McFarlane
Batch Size: 5.25 galStyle: Sweet Stout (13B)
Boil Size: 6.42 galStyle Guide: BJCP 2008
Color: 39.1 SRMEquipment: ROBOBREW
Bitterness: 32.4 IBUsBoil Time: 60 min
Est OG: 1.057 (14.1° P)Mash Profile: Robobrew Mash and Sparge Full Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 11.46 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
14.11 oz Chocolate Malt (350.0 SRM) Grain 2
14.11 oz Roasted Barley (300.0 SRM) Grain 3
10.58 oz Munich Malt (9.0 SRM) Grain 4
10.58 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
2.00 Campden Tablets (Mash 60 min) Misc 6
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 7
2.10 g Calcium Chloride (Mash 60 min) Misc 8
10.58 oz Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 9
1.76 oz Fuggles [4.3%] - Boil 60 min Hops 10
0.53 oz Fuggles [4.3%] - Boil 30 min Hops 11
1.0 pkgs Empire Ale (Mangrove Jack's #M15) Yeast 12
3.50 oz Cocoa Nibs (Secondary 14 days) Misc 13

Notes

18L mash 15L sparge 72 degree strike the 68 degree mash Lactose added 15min boil Cocao nibs soaked in vodka for 2 days then added to secondary Ferment start 1st july OG 1.055 14th July keg add cocao nibs (100gms) raw cocao nibs roasted in over 180 degrees for 10 minutes then 2 days soaked in vodka, and 4 days in primary once beers fermented Fg 1.022 4.5% Kegged on 19th july for 5 week mature Tap up on August 23rd ������

Ratings

by JesseRoyMcfarlane

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