Le Moo (Chocolate Milk Stout)

Brewer: John Massingill
Batch Size: 5.00 gal	Style: Sweet Stout (13B)
Boil Size: 6.52 gal	Style Guide: BJCP 2008
Color: 37.0 SRM	Equipment: My AG Set
Bitterness: 30.0 IBUs	Boil Time: 60 min
Est OG: 1.056 (13.9° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.2° P)	Fermentation: Ale, Two Stage
ABV: 6.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.50 g	Chalk (Mash 60 min)	Misc	1
3.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.00 g	Calcium Chloride (Mash 60 min)	Misc	3
0.25 tsp	Lactic Acid (Mash 60 min)	Misc	4
6 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	5
1 lbs	Caraaroma (130.0 SRM)	Grain	6
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	7
1 lbs	Chocolate Malt (350.0 SRM)	Grain	8
1 lbs	Milk Sugar (Lactose) (0.0 SRM)	Sugar	9
1.00 oz	Northern Brewer [10.0%] - Boil 60 min	Hops	10
1.00 tsp	Irish Moss (Boil 15 min)	Misc	11
1.0 pkgs	Irish Ale Yeast (White Labs #WLP004)	Yeast	12
4.00 oz	Cacao Nibs (Secondary 0 min)	Misc	13

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