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HCB008 Chocolate Milk Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.9 liter(s)
    Mash size
  • 17.2 liter(s)
    Total mash volume

Steps

Temp Time
68 C 75 min
78 C 5 min
78 C 30 min

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Fermentables

12.9 BLG
5.2% ABV
30.5 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 2.7 kg 55.8% 85 % 7
Grain Monachijski typ II 20-25 EBC Weyermann 1 kg 20.7% 80 % 20
Grain Fawcett - Pale Chocolate 0.25 kg 5.2% 71 % 600
Grain Weyermann - Carafa III 0.1 kg 2.1% 70 % 1024
Grain Fawcett -Chocolate 0.25 kg 5.2% 71 % 1200
Sugar Milk Sugar (Lactose) 0.54 kg 11.2% 76.1 % 0
Sum 4.84 kg

Hops

39 IBU

Bitterness ratio 0.75 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 60 min 12.9 %
Boil Magnum 10 g 30 min 12.9 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Liquid 1000 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor curacao 20 g Boil 15 min
Flavor skórki pomarańczy 100 g Secondary 4 day(s)
Flavor cocoa nibs 100 g Secondary 10 day(s)

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