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Chocolate Milk Stout

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 4.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.3 liter(s)
    Mash size
  • 23.6 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
76 C 10 min

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Fermentables

15.4 BLG
6.5% ABV
33.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.7 kg 55.1% 80 % 5
Grain Monachijski typ II 20-25 EBC Weyermann 1 kg 20.4% 80 % 20
Grain Fawcett - Chocolate Malt 0.25 kg 5.1% 60 % 1100
Grain Fawcett - Pale Chocolate 0.25 kg 5.1% 71 % 600
Grain Weyermann - Carafa III Specjal 0.1 kg 2% 70 % 1300
Sugar Milk Sugar (Lactose) 0.6 kg 12.2% 76.1 % 0
Sum 4.9 kg

Hops

25 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 7.7 %
Boil Marynka 10 g 30 min 7.7 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 200 ml ---

Extras

Type Name Amount Use for Time
Flavor ziarno kakaowca 85 g Secondary 14 day(s)

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