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Choc-O-Milk Stout

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 22, 2018

Specifics
Style: Sweet Stout
Brewer: Chad Haatvedt
Brew Date: February 24, 2013
Yield: 5 gallons
Calories: 179 (12 ounces)
ABV: 4.4%
ABW: 3.4%
Batch No: 2013-02-24
OG: 1.053
OG (Plato): 13.1° P
Target OG: 1.050
Reading 1: 1.020  (14 days)
Reading 2: 1.020  (141 days)
FG: 1.020
FG (Plato): 5.08° P
Target FG: 1.020
Real Extract: 6.53° P
App. Atten.: 61.2%
Real Atten.: 50.2%
Status: Primary
BJCP Style Info: Sweet Stout
O.G.: 1.044 - 1.060
F.G.: 1.012 - 1.024
ABV: 4.0 - 6.0%
Bitterness: 20 - 40 IBUs
Color: 30 - 40 SRM
Info: A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso.

Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Farson’s Lacto Stout, St. Peter’s Cream Stout, Marston’s Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout.

General Information
Method: All Grain

Based on Northern Brewer''s AG Chocolate Milk Stout recipe. 

A milk stout (brewed with lactose sugar
for body and residual sweetness) laced
with pure cacao nibs in secondary, this
tenebrous concoction is rich and heady.
Look for an opaque ebony pint capped
with dark foam and a flavor reminiscent
of straight espresso laced with chocolate
liqueur and sweetened with turbinado
sugar. Very full-bodied, round, and filling
with bittersweet hints around the edges.
Excellent as a nourishing restorative or as
an ice cream topping.
Comments

Gravity out of Primary Fermentor was 1.020

FG  = 1.020

 

Malts and Grains
10.00 pounds American Pale Malt (2-Row) 85.1% of grist
0.75 pounds British Pale Chocolate 6.4% of grist
0.25 pounds British Extra Dark Crystal Malt 2.1% of grist
0.75 pounds German Carafa III 6.4% of grist
11.75 pounds Total Grain Weight 100% of grist
Adjuncts
1.00 pounds Lactose (Milk Sugar)  
Non-Fermentables
1 tablet Whirlfloc @ 15 minutes  
5 tsp Yeast Nutrient @ 15 minutes  
Hops
0.75 ounces Cluster 6.8% Pellets @ 90 minutes
Type: Bittering
Use: Boil
5.1 AAUs
0.50 ounces Cluster 6.8% Pellets @ 30 minutes
Type: Bittering
Use: Boil
3.4 AAUs
1.25 ounces Total Hop Weight 8.5 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: Safale English Ale
Manufacturer: Fermentis
Product ID: S-04
Type: Ale
Flocculation: Medium
Attenuation: 73%
Alcohol Tolerance: Medium
Temperature Range: 64–70°F
Amount: 12 gr
Mash Profile

Single Infusion Mash, Full Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 45 min. 158°F

Add 70% of mash water at 171° F / 77° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Procedure

Water calculations

Water Amounts Calculator
Target Final Boil Volume: 6 gallons  
Evaporation Rate: 1.5 gallons per hour  
Boil Time: 60 minutes  
Runoff Volume Needed: 7.75 gallons 6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount: 12 pounds  
Grain Absorbtion: 2.4 gallons  
Total Water Needed: 10.65 gallons 7.75 gallons (runoff) + 2.4 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed: 3.99 gallons based on 1.33 quarts per pound of grain
Sparge Water Needed: 6.66 gallons 10.65 gallons (total water) – 3.99 gallons (mash water)

Mash Procedure

Mash Infusion and Rest Schedule Calculator
Infusion mash calculator with rest steps. Use this calculator to find out your strike water temperature and volume, and if you are performing additional rests you can plan them out in advance.
Initial Infusion:
Units:
Grain Weight: (lb)
Mash Water/Grain Ratio: Quarts / Pound
First Rest Temperature: (F)
Grain Temperature: (F)
Boiling Temperature: (F) * adjust for your altitude
 

Volume of strike water:
15.96 (Quarts)
Temperature of strike water:

Mash out with:
165.4 (F)
7 qts  boiling

Sparge with

 

More notes

 

More notes

Special Procedures

Ended up with a 90 minute boil.  Had to top off the fermentor with 1/2 gallon of sanitized water.

11-Mar-13  Racked this into the secondary yesterday, and actually had about 1.25 extra gallons that would not fit into the carboy.  I did not need to add top-off water.  My inital water calcs were right on, or perhaps a half gallon heavy.

 

4 oz. Cacao Nibs (Add to secondary
fermenter 2 weeks before bottling)
Fermentation
Primary: 14 days @ 66° F
Secondary: 141 days @ 63° F
Choc-O-Milk Stout
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.9  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 6.3  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6.7  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.053 / 13.1° P  
     
     
     
     
Brew Day Notes
 

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