Chocolate Milk Stout

All Grain Recipe

Submitted By: danedelman (Shared)
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Brewer: Dan Edelman
Batch Size: 10.00 galStyle: Sweet Stout (13B)
Boil Size: 13.13 galStyle Guide: BJCP 2008
Color: 33.9 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 26.6 IBUsBoil Time: 90 min
Est OG: 1.060 (14.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Amount Name Type #
13 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Brown Malt (65.0 SRM) Grain 2
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 3
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 4
1 lbs Aromatic Malt (26.0 SRM) Grain 5
1 lbs Special B Malt (180.0 SRM) Grain 6
1 lbs Vienna Malt (3.5 SRM) Grain 7
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 8
8.00 oz Special Roast (50.0 SRM) Grain 9
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 10
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 11
1.25 oz Magnum [13.5%] - Boil 45 min Hops 12
1.0 pkgs East Coast Yeast Burton (East Coast #) Yeast 13
4.00 Vanilla Beans (Secondary 2 weeks) Misc 14

Taste Notes

A-very dark brown, almost black unless held to light S-not a huge nose, some dark malts and toffee T-This really explodes here. Great big malty backbone full of dark roasty malts and such a long finish. Perfect bitterness to balance the sweet in this. M-body is perfect.


added Xdark malt powder to darken as it was too light.--doh! set on Amber Ale, not brown. Added US-05 as it wasn't going down below 1.020. Originally used ECY Brittish Mild 8/24/13-brewed 10 gallons with Curt. drained mash tun dry and then sparged slowly. FG was 1.060 which is crazy!! 5 gallons pitched with US-05 and 5 pitched with Wyeast 1056. 9/1-checked gravity and reading a 1.018 on both. Added 1056/Conan blend to US-05 batch. tastes clean and nutty. 9/7-kegged. Final Gravity 1.018. Winner, winner, chicken dinner. Was Logan's Brown batch 2 modified with less roast and more chocolate and cut bitterness. --------------------------------------------------------------------------------------------------------- 11/30-- brewed, added 4 tsp calcium carbonate, 2 tsp gypsum to mash. Added 4 squares of ghiradeli unsweet 100% chocolate at 75 min. then 1 more square at 45 min. Then 12oz of mixed chips of bitter/semi sweet at 15 min. then 3 hershey bars at 5 min. FG at 1.072 probably from extra chocolate. chilled to 70 degrees. Pitched half with irish ale yeast and half with ECY Burton Union Yeast. PH of 5. 12/9-- took reading from both carboys. Irish ale is at 1.024 and tastes great and smooth, not too sweet either. Same taste with Burton Union but hint of citrus note in there and 1.032. Thinking of bottling the Irish ale and racking BU batch on yeast cake of Irish Ale.

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