Coopers Chocolate Milk Stout
Extract Recipe
Submitted By: jsbarks (Shared)
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Brewer: Jason | |
Batch Size: 5.00 gal | Style: Sweet Stout (13B) |
Boil Size: 1.57 gal | Style Guide: BJCP 2008 |
Color: 112.6 SRM | Equipment: Pot ( 2 Gal/7.6 L) - Extract |
Bitterness: 35.7 IBUs | Boil 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