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Chewy Chocolate Milk Stout

Chewy Chocolate Milk Stout

Sweet Stout • Partial Mash • 5.5 gal

akueck

with cacao nibs!

November 22, 2009 pm 03:21pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5.5 gal)

  • 5/8 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 1 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.

  • 1/2 lbs British Crystal 55°L

    British Crystal 55°L

    Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.

  • 1/4 lbs American Black Roast

    American Black Roast

    Adds a heavy roast flavor and dark color.

  • 2 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • 3 lbs Liquid Light Extract

    Liquid Light Extract

    A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.

  • 1/2 lbs Rice Syrup

    Rice Syrup

    Rice syrup has no flavor impact in beer. Rich in fermentable sugar, light in color and body with crisp, dry taste.

  • 1/4 lbs Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 1/2 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 1.5 oz Fuggle - 4.8 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1/4 oz East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 6 oz cacao nibs, medium grind - (omitted from calculations)

    cacao nibs, medium grind

  • 4 oz cocoa powder - (omitted from calculations)

    cocoa powder

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Notes

Cold steep the following overnight: 8 oz black patent, 8 oz english chocolate, 4 oz black roast. Strain out the grains and add the steep water to the mash. The rice syrup can be any highly fermentable sugar, e.g. Sucanat, Turbinado, Honey, Invert sugar. The flaked barley in the recipe should actually be roasted barley. Add cocoa powder to boil with 10 mins remaining. Add cacao nibs to fermenter 3-5 days after pitching or use in secondary. With cacao nibs, also add 1/4-1/2 of a vanilla bean, split.

Style (BJCP)

Category: 13 - Stout

Subcategory: B - Sweet Stout

Range for this Style
Original Gravity: 1.051 1.044 - 1.060
Terminal Gravity: 1.017 1.012 - 1.024
Color: 35.2 SRM 30 - 40
Alcohol: 4.5% ABV 4% - 6%
Bitterness: 31.0 IBU 20 - 40

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