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Chocolate Milk Stout
Sweet Stout • Extract • 5 gal
A sweet chocolatey stout.
April 5, 2003 am 08:45am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .25 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .8 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .8 lbs
British Dark Crystal
British Dark Crystal
Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.
- .5 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 3.3 lbs
Dark; John Bull
Dark; John Bull
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 1.75 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 1 oz
East Kent Goldings - 3.5 AA% pellets; boiled 90 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Fuggle - 3.0 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Saaz - 3.5 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 4 oz
powdered bakers dark chocolate - (omitted from calculations)
powdered bakers dark chocolate
-
Wyeast 1318 London Ale III™
Wyeast 1318 London Ale III™
From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balanced palate, finishes slightly sweet.
Notes
If I can get ahold of it, I'll substitute lactose for the malto-dextrin, thus: Milk Stout.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.016 | 1.012 - 1.024 | |
| Color: | 52.6 SRM | 30 - 40 | |
| Alcohol: | 5.5% ABV | 4% - 6% | |
| Bitterness: | 21.8 IBU | 20 - 40 | |
Discussion
Curious
2003-05-08 6:19am
Were there any special instructions for this one? I think I want to try it for my next batch.
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