Coopers Chocolate Milk Stout

Extract Recipe

Submitted By: jsbarks (Shared)
Members can download and share recipes

Brewer: Jason
Batch Size: 5.00 galStyle: Sweet Stout (13B)
Boil Size: 1.57 galStyle Guide: BJCP 2008
Color: 112.6 SRMEquipment: Pot ( 2 Gal/7.6 L) - Extract
Bitterness: 35.7 IBUsBoil Time: 5 min
Est OG: 1.047 (11.6° P)
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 4.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Dark Dry Extract (17.5 SRM) Dry Extract 1
3 lbs 1.92 oz Stout Extract (Coopers) (913.7 SRM) Extract 2
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 3
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 4
4.00 oz Maltodextrin (3.0 SRM) Sugar 5
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 6
4.00 oz Cocoa Nibs (Secondary 7 days) Misc 7

Taste Notes

Next time - use 5.5 gallons! Pitched way to hot - 90-possible hurt yeast 12 hours later - 67F Karusen forming use blow off tube Hold @ 67 in 60f ambient - day 4 1.022 racked into 0.5# Lactose boiled secondary in keg for 10 days on 12psi - lost most cocoa flavor day 7 - 1.022 Add 4.0oz Cocoa nibs secondary hold for 4 days? Cold CRASH! add boiled lactose and keg (One Litre) - hot flavour, heavy roast, medium chocolate

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine