Chocolate/Vanilla Milk Stout (GSteel)

Brewer: Graham
Batch Size: 5.28 gal	Style: Sweet Stout (16A)
Boil Size: 6.46 gal	Style Guide: BJCP 2015
Color: 35.3 SRM	Equipment: ROBOBREW
Bitterness: 33.0 IBUs	Boil Time: 60 min
Est OG: 1.058 (14.3° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.021 SG (5.3° P)	Fermentation: Ale, Single Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.72 gal	Victoria	Water	1
10.70 g	Calcium Chloride (Mash 60 min)	Misc	2
2.60 g	Salt (Mash 60 min)	Misc	3
2.30 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
1.40 g	Baking Soda (Mash 60 min)	Misc	5
1.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
7 lbs 11.46 oz	Pale Malt (2 Row) Can (2.0 SRM)	Grain	7
1 lbs 1.64 oz	Chocolate Malt (450.0 SRM)	Grain	8
1 lbs 1.64 oz	Oats, Flaked (1.0 SRM)	Grain	9
8.82 oz	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	10
5.00 g	Calcium Chloride (Sparge 60 min)	Misc	11
1.20 g	Salt (Sparge 60 min)	Misc	12
1.00 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
0.70 g	Baking Soda (Sparge 60 min)	Misc	14
0.50 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	15
0.70 oz	Columbus (Tomahawk) [14.2%] - Boil 60 min	Hops	16
1 lbs 1.64 oz	Milk Sugar (Lactose) [Boil for 15 min] [Boil] (0.0 SRM)	Sugar	17
3.50 oz	Chocolate (Boil 5 min)	Misc	18
1.0 pkgs	Irish Ale (Escarpment Labs #)	Yeast	19
2.00 items	Vanilla Beans (Secondary 10 days)	Misc	20

BeerSmith™ Recipes and Web Editor