Chocolate Milk Stout

KingBrianI · 06-13-2008, 02:29 AM

It seems so obvious. But I don't see anyone attempting a recipe in the database. So here's a quick stab at a recipe. Let me know how you think it will work. 5.5 gal batch.

8.0 lbs 2-row pale
1.5 lbs chocolate malt
1.0 lb crystal malt 10L
0.2 lb roasted barley
0.5 lb torrified wheat
?? oz lactose

2 oz Fuggles at 60min

Mash at 156-158 F.

I'd like to get the chocolatey flavors from the grain only, no cocoa or extract. I'm also specifying only 10L crystal since I don't want stronger caramel flavors to interfere with the roasty/chocolatey flavors from the chocolate malt and roasted barley. What do you think?

Oh, I've also been wondering what a stout would taste like with whoppers malted milk balls tossed in towards the end of the boil. Might be interesting. I'd be slightly worried at the fat in them although it seems some people have success when adding whole pieces of chocolate to boils so it may not pose a problem.

Professor Frink · 06-13-2008, 02:31 AM

I'd pass on the whoppers, it will probably kill head retention, and who knows what else. The recipe looks good, I'd go with 0.5 lb. of lactose. What yeast are you going to use?

KingBrianI · 06-13-2008, 02:39 AM

I was thinking about Nottingham although I wonder if WLP004 might work well with it?

**DeathBrewer** · 06-13-2008, 02:48 AM

WLP004 will work great...i've used it in a bunch of stouts. you wouldn't necessarily need to mash that high with it, it'll leave more residual sweetness than nottingham.

Brett0424 · 06-13-2008, 03:35 AM

Use pale chocolate malt, and definitely not english chocolate. The higher lovibond chocolates give more of a dark chocolate flavor. The Pale Chocolate gives a real nice milk chocolate flavor...
I'd suggest using the pale chocolate and replace the torrefied wheat with .5-1 lb oats for the silky texture. I'd reduce the bittering too, to 1 1/2 ozs as well.

Benny Blanco · 06-13-2008, 03:37 AM

I really want to go out and get a package of Whoppers right now...

ajwillys · 06-13-2008, 05:05 AM

Interesting, I was looking for a Chocolate Milk Stout recipe just the other day. I eventually gave up and realized it was too hot for chocolate and/or milk stout right now. Let us know how this turns out because I would love to make this for my wife's birthday party in October. Milk Stout is her favorite....

davis119 · 06-28-2011, 12:42 AM

bump from the dead..... how did this turn out i love lancaster milk stout and a touch of chocolate would be nice

davis119 · 06-30-2011, 10:59 AM

Anyone?

Bithead · 06-30-2011, 01:32 PM

I brewed the following recipe this past January. It's similar to the OPs recipe. Came out great. Next time I'll add some oats for more body. The chocolate I used was high quality bakers powder.

Recipe: Chocolate Stout
Brewer: Steve
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Boil Size: 6.29 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.057 SG
Estimated Color: 34.5 SRM
Estimated IBU: 21.5 IBUs
Brewhouse Efficiency: 88.00 %
Est Mash Efficiency: 92.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.8 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.9 %
10.2 oz Roasted Barley (Briess) (300.0 SRM) Grain 3 6.7 %
10.1 oz Chocolate Malt (450.0 SRM) Grain 4 6.6 %
30.0 g Yakima Goldings [5.90 %] - Boil 60.0 min Hop 5 21.5 IBUs
1.00 lb Lactose (Milk Sugar) (Boil 5.0 mins) Other 7 -
7.00 oz Chocolate (Boil 5.0 mins) Flavor 6 -
1.0 pkg US-04 (Safale #) [0.05 qt] Yeast 8 -

Mash Schedule: Single Infusion, Full Body, Batch Sparge