CHOCOLATE MILK STOUT
50% English Maris Otter 2-Row Pale Malt
16.7% Torrified Wheat
8.3% American Chocolate Malt, 350įL
8.3% Dark Brown Cane Sugar, in boil
8.3% Lactose, in boil
3% Brown Malt
2% Aciduated Malt
Pinch of Calcium Carbonate in mash.
MASHED @ 150įF/65.5įC for 90 minutes, relatively low temperature because I used Windsor yeast which is a fairly low attenuator, and I included lactose which is unfermentable.
Cluster whole hops 7%AA
BOILED 90 minutes. I added brown sugar, lactose, and hops at beginning.
Iím hoping to have some cask-conditioned mini-kegs ready when family comes to visit for Thanksgiving in two weeks, but thatís wildly optimistic.
STATS: 85% mash efficiency and 75% yeast attenuation
Fresh Hop American Pale
6lbs 12oz Gambrinus ESB Pale
5lbs Gambrinus 2-Row Malt
8oz American Crystal 20L
60 min 1oz Centennial pellet 11.5AA
10 min 5oz Cascade leaf
1 min 10oz Cascade leaf
dry hop 10oz Cascade leaf
Safale US-05 Dry Yeast
The Cascade was from my yard, and was picked off the bines moments before going into the boil (or the ferment.) AA unknown. Donít panic about the volume of hops being used. I assumed that 5oz of wet hops is roughly equivalent to 1oz dry.
A small batch (~20 litres yield instead of 22) of half-IBA ("B" is for "black"), 1.033 OG, theoretically 120 IBU, bittered with Chinook & Simcoe, flavour & aroma with Chinook and Citra.
I got together with a bunch of friends this weekend & did the first round of a solera brew. I forget the exact percentages, but...
- Dark Munich
- Flaked Maize
- a touch of Special B
We ended up with ~65 gallons of wort. About half (1.063->1.03) of the fermentation is going to be handled by a huge slurry of US-05, then itíll be hit with a 5 gallon "starter" that used the same grain, but is fermenting with roselare, the oud bruine blend from East Coast Yeast & a few choice dregs.
The first week or so is going to be plastic, after which point itíll be transferred into a 55 gallon wine barrel we got from a localish winery.
Raspberry wheat on tap right now... up next is a Citra pale ale that Iím going to split in half and age half on pineapple to send to Billicus.
I had a feeling Ratebeerians would be brewing some interesting beer. Please continue to update this thread. Cheers!
Originally posted by seymour
CHOCOLATE MILK STOUT
Funny, just made some myself.
10 lbs Maris Otter
5 lbs Quick Oats
1 lb each Roasted Barley, Carafa III, Chocolate, Crystal 120, & Special B
24 oz. Sumatran coffee
23 oz. Nestleís cocoa powder
Single infusion mash at 148F
First 2 gallons pulled and boiled until reduced by 3/4ths. Then added to fermenter
Next 7 gallons boiled for 2 hours with 1 oz. of Magnum (13.4 AA)
Cooled and pitched one packet of S04
Couple of notes from this one:
- This much cocoa and coffee in the mash is about the maximum that should be used as it was a VERY slow runoff. Probably took about 3 hours to sparge.
- Ended up with about 6 gallons in the fermenter, but lost what probably amounted to a half gallon due to blowoff
- Half of this batch was bottled with 0.5 lbs of lactose. The other half got 3 lbs of buckwheat honey and a spiral of light toast French oak and will be bulk aged for 6 - 8 weeks.
I donít have my notes in front of me and donít remember specific measurements, but just did a sort of Belgian Blonde:
Weyermann floor-malted pils
Aromatic (just a touch)
Acidulated (just a touch)
healthy dose of sugar in the boil
Styrian Aurora (bittering)
Styrian Goldings (finishing)
Currently drinking the first half of my first 10 gal batch of extract IPA (Iíve brewed well over 100 batches of all grain IPAís). Getting the right balance for an extract IPA is like learning to brew ipa all over again.
For nearly 11 gals. post boil:
15 lbs light dme
1 lb 15L crystal steeped
3 lbs carapils steeped
3.5 oz Nugget 60 min.
8 oz Centennial 10 min.
8 oz Falconers Flight 7Cís post flameout
100 calculated ibuís
1st keg is dryhopped with 4 ozs. FF 7Cís
2nd keg will be dryhopped with 2.5 oz 7Cís and 2.5 oz. Falconerís Flight
Itís a wee bit caramelly - like Lagunitas IPA complete with piney/floral/lemony muddled hop character, but hoppier - going to eliminate the 15L crystal for my next extract IPA.
Lately doing a couple of Belgian-style dark & strong ales to get ready for the holidays.
Approx 79% Belgian pale ale malt, 8% Crystal 30, 4% Special B, 5% tapa de dulce (panela sugar), 4% dark candi syrup (D-180). About 35 IBUs. Fermented with 50/50 blend of T-58 and S-33 yeasts (mainly limited to dried yeasts down here.) Bottled and carbonated to about 3.5 volumes.
Parti-gyled that and got a nice mild from second runnings.