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Chocolate Milk Stout

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Batch size

  • 22.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 83 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 20.8 liter(s)
    Total mash volume

Steps

Temp Time
63.5 C 45 min
71.5 C 45 min

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Fermentables

12.1 BLG
4.9% ABV
27.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.5 kg 28.9% 80 % 5
Grain Buiscuit malt 1.5 kg 28.9% 85 % 8
Grain Wheat Malt 0.7 kg 13.5% 85 % 5
Grain Barley, Flaked 0.493 kg 9.5% 70 % 4
Grain Caramel/Crystal Malt - 120L 0.5 kg 9.6% 72 % 236
Grain Chocolate Malt (UK) 0.5 kg 9.6% 73 % 887
Sum 5.193 kg

Hops

20 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 25 g 80 min 5.1 %
Boil East Kent Goldings 25 g 20 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Safale

Extras

Type Name Amount Use for Time
Flavor lactose 500 g Boil 10 min
+1.4 BLG (0,28 BLG na 100g)
Fining irish moss 10 g Boil 10 min

Notes

  • white malts and flaked barley mashed for 45 mins in 62-65 Celsius
    dark malts mashed for the next 45 mins in 70-73 Celsius
    mashed-out in 79C

    boiled for 60 min + 20 min break (no gas) before cooled down

    13.5 BRIX after boiling (13 BLG)
    8.8 BRIX after 1 week (5.5 BLG => 4.2 ABV) (19-20 Celsius)
    bottled 14.06.2018, carbonation volume => 1.715 (84g per 23l)
    May 22, 2018, 7:54 PM

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