Chocolate Cherry Milk Stout

Brewer: Chris and Lauren
Batch Size: 5.00 gal	Style: Foreign Extra Stout (13D)
Boil Size: 6.47 gal	Style Guide: BJCP 2008
Color: 42.9 SRM	Equipment: My Equipment
Bitterness: 40.1 IBUs	Boil Time: 60 min
Est OG: 1.091 (21.7° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.025 SG (6.4° P)	Fermentation: Ale, Single Stage
ABV: 8.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
12.00 oz	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	2
8.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	3
8.00 oz	Chocolate Malt (350.0 SRM)	Grain	4
8.00 oz	Oats, Flaked (1.0 SRM)	Grain	5
8.00 oz	Roasted Barley (300.0 SRM)	Grain	6
1 lbs	Milk Sugar (Lactose) (0.0 SRM)	Sugar	7
2.00 oz	Maltodextrin (3.0 SRM)	Sugar	8
1.00 oz	Galena [12.5%] - Boil 60 min	Hops	9
1.00 tsp	Irish Moss (Boil 10 min)	Misc	10
0.50 oz	Goldings, East Kent [5.0%] - Boil 10 min	Hops	11
4.00 oz	Cocoa nibs (Boil 10 min)	Misc	12
0.50 oz	Crystal [3.5%] - Boil 5 min	Hops	13
3.00 lbs	Cherry (Boil 0 min)	Misc	14
1.0 pkgs	Irish Ale Yeast (White Labs #WLP004)	Yeast	15
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	16
3.00	Vanilla Bean (Secondary 14 min)	Misc	17
4.00 oz	Cocoa nibs (Secondary 7 days)	Misc	18

add 1lb cherry puree @ flame out add 1lb cherry puree @14 days in secondary add 1lb cherry puree @7 days in secondary

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