Embedded Files
Milk Chocolate Imperial Stout
Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 19.75
Anticipated OG: 1.093
Anticipated SRM: 57.7
Anticipated IBU: 62.3
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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73.4 14.50 lbs. Pale Malt(2-row) America 1.036 2
* 5 lbs Troubadour Serenade
* 5 lbs Floor Malted Bohemian Dark
* 4.5 lbs Great Western 6-row
5.1 1.00 lbs. Roasted Barley America 1.028 450
5.1 1.00 lbs. Special B Malt Belgian 1.030 120
3.8 0.75 lbs. Chocolate Malt America 1.029 350
2.5 0.50 lbs. CaraMunich Malt Belgium 1.033 75
2.5 0.50 lbs. Dark CaraMunich France 1.034 150
2.5 0.50 lbs. Crystal 120L USA 1.028 120
5.1 1.00 lbs. Cane Sugar Generic 1.046 0
Hops
Amount Name Form Alpha IBU Boil Time
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0.50 oz. Citra Pellet 12.10 24.5 60 min.
1.50 oz. Huller Mellon Pellet 5.10 30.9 60 min.
1.00 oz. Huller Mellon Pellet 5.10 6.9 20 min.
1.00 oz. Homegrown Whole 3.00 0.0 0 min.
Yeast
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DCL Yeast S-04 SafAle English Ale
2 packages
Notes
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Chocolate malt is "Buck Naked" from Troubador
7g Calcium Chloride in mash
5g Gypsum in mash
8 oz lactose at 15 minutes to end of boil
1 lb sugar addad 10 minutes to end of boil
Dark malts added at start of sparge
16 oz liquid cacao in secondary
16 oz young coconut puree in secondary
Massive blowoff - lost over a gallon! :(
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