It’s been a few years since I’ve done a stout, and winters coming up, so I thought I’d give it another crack. The last stout I made was a coffee chocolate stout, which used cold-brew coffee and cacao nibs soaked in congac. It was pretty good, but I wanted to do something different this time. I’ll be keeping a similar grain bill and hops (Fuggles), but I’ll be adding lactose to round out the bitterness, and I’ll also be adding cacao nibs and 2 vanilla beans. These should add the vanilla and chocolate notes i’m after.
Milk Chocolate Stout
Luke Ryan
Sweet Stout
5.1% / 15.1 °P
All Grain
72% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 20 L
Sparge Water: 15.26 L @ 76 °C
Total Water: 35.26 L
Boil Volume: 30.08 L
Pre-Boil Gravity: 1.050
Vitals
Original Gravity: 1.061
Final Gravity: 1.022
IBU (Tinseth): 23
BU/GU: 0.37
Colour: 103 EBC
Mash
Strike Temp — 74.6 °C
Temperature — 69 °C — 60 min
Malts (5.75 kg)
4 kg (64%) — Thomas Fawcett Pale Malt, Maris Otter — Grain — 5.9 EBC
500 g (8%) — Gladfield Malt Gladfield Dark Chocolate Malt — Grain — 1330 EBC
500 g (8%) — Gladfield Malt Gladfield Medium Crystal Malt — Grain — 100 EBC
500 g (8%) — Oats, Flaked — Grain — 2 EBC
250 g (4%) — Gladfield Malt Gladfield Roast Barley — Grain — 1400 EBC
Other (500 g)
500 g (8%) — Milk Sugar (Lactose) — Sugar — 0 EBC
Hops (50 g)
50 g (23 IBU) — Fuggle 4.6% — Boil — 60 min
Hopstand at 98 °C
Whirlpool/Hopstand Time: 10 min
Miscs
4 g — Calcium Chloride (CaCl2) — Mash
2 g — Gypsum (CaSO4) — Mash
3 ml — Lactic Acid 88% — Mash
150 g — Cacao Nibs — Primary
2 items — Vanilla beans — Primary
Yeast
1 pkg — Lallemand (LalBrew) Nottingham Yeast 75%
Fermentation
Primary — 19 °C — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
70 Ca2+
15Mg2+
44Na+
128Cl-
57SO42-
117HCO3-
Notes
https://homebrewacademy.com/milk-stout-recipe/
https://learningtohomebrew.com/the-best-water-profile-for-milk-stouts/