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Old 02-23-2011, 04:31 PM   #1
msmylie
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Default Chocolate Milk Stout - Advice Needed

Here is a Chocolate Milk Stout recipe I made from various recipes I found online. I want to make this a pretty big beer and have a decent amount of chocolate flavor. Let me know what you guys think.

1 lb Crystal Malt 80*L
1 lb Flaked Oats
12 oz Pale Chocolate Malt
4 oz Black Patent Malt

6 lbs Dark DME
1 cup Bakers Chocolate (40 Min)
1 cup Bakers Chocolate (20 Min)
1 oz Chinook Pellets(30 Min)
1 oz Chinook Pellets(10 Min)
1 tsp Irish Moss (15 Min)
8 oz Lactose (15 Min)
1 oz Centennial Pellets (5 min)
White Labs WLP001


Thanks,

mfs

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Old 02-23-2011, 05:03 PM   #2
Trippelx
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There are way too many late hop additions. If this were a dry stout or black IPA I would say your good. You should only need 2 hop additions. One at 60 and another around 10- 15 minutes. Also I would try to stay away from the American citrus hops. Try East Kent Golding, Fuggle, or maybe Northern Brewer. u probably don't want your milk stout to be full of hop and citrus.

Also, by definition a stout is made with roasted barley, other wise you're technically making a porter. Maybe switch the black patent for roasted barley and adjust to get your color appropriate.

I personally add my chocolate additions near end of boil or flame out.

Hope this helps.

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Old 02-23-2011, 06:04 PM   #3
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Thanks for the reply. How about this for a revised recipe?

1 lb Crystal Malt 80*L
1 lb Flaked Oats
1 lb Roasted Barley
12 oz Pale Chocolate Malt


6 lbs Dark DME
.35 oz Magnum (60 min)
1.00 oz East Kent Goldings (10 Min)
1 tsp Irish Moss (15 Min)
8 oz Lactose (15 Min)
2 cups Bakers Chocolate (0 Min)
White Labs WLP001

Thanks,

mfs

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Old 02-23-2011, 06:34 PM   #4
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I think you'll be much happier with this for your sweet stout. Double check your brewing software to check you color. Aim to be in the low 40's for SRM. I'm not sure without brewing software handy.

This isnt necessary but I think adding a split vanilla bean to the secondary takes a good milk stout to a great one.

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Old 02-24-2011, 01:55 PM   #5
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I did some work in BeerTools Pro last night and came up with this updated recipe. I boosted the roasted barley and changed the pale chocolate malt to just chocolate malt to boost the SRM. Let me know what you think.

Chocolate Milk Stout
13-B Sweet Stout
Date: 2/23/11

Size: 5.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 195.12 kcal per 12.0 fl oz

Original Gravity: 1.059 (1.044 - 1.060)
Terminal Gravity: 1.015 (1.012 - 1.024)
Color: 37.64 (30.0 - 40.0)
Alcohol: 5.77% (4.0% - 6.0%)
Bitterness: 26.5 (20.0 - 40.0)

Ingredients:
1.0 lb Crystal Malt 80°L
1.0 lb Flaked Oats
1.5 lb Roasted Barley
12.0 oz Chocolate Malt
5.0 lb Liquid Dark Extract
.35 oz Magnum (14.5%) - added during boil, boiled 60 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 10 min
1.0 tsp Irish Moss - added during boil, boiled 15 min
8 oz Lactose - added during boil, boiled 10 min
2.0 lb Chocolate (semisweet baking) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP001 California Ale

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Old 02-24-2011, 04:53 PM   #6
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Looks like it will be pretty tasty.

My last word of advise for this one is in regards to the flaked oats in there. There's nothing wrong with having it in there and i like the amount. How you're using it, it will help with head retention and body. However there's no diastatic power in the oats for them to convert. This will add starch that won't convert in your final beer. With the lactose in there you will already have a high finishing gravity. You can add a pound or pound and a half of six row barley and do a mini mash. The six row will help convert the oats and also bring your gravity up slightly. If you've never done a mini mash let me know add I'll help you with that. It's not any harder then doing sweeping grains.

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Old 02-24-2011, 05:55 PM   #7
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Thanks for the reply, I'll definitely consider mini mashing with the six row barley. Do you think the 2 cups of Baker's Chocolate will be sufficient enough to add noticeable chocolate notes?

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Old 02-24-2011, 08:20 PM   #8
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It's hard for me to comment on that because I've never used the bakers chocolate. I've only used cocoa powder. I use this because there's less fat. I typically use between .25 and .5 cup of the dark cocoa powder. I get a good chocolate flavor in mine, but not overpowering.

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Old 02-25-2011, 12:50 AM   #9
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this sounds like it will be good, be sure to keep this updated on how it goes and how it turns out, i'm thinking of a choco milk stout for one of my next couple brews

Quote:
Originally Posted by Trippelx View Post
It's hard for me to comment on that because I've never used the bakers chocolate. I've only used cocoa powder. I use this because there's less fat. I typically use between .25 and .5 cup of the dark cocoa powder. I get a good chocolate flavor in mine, but not overpowering.
glad you said that, as i read down the thread i was about to ask about a way to make it a dark choco milk stout. happen to have some dark choco hersheys powder
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Old 02-25-2011, 12:55 AM   #10
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In Cocoa Cayenne Porter I use 2oz unsweetened Ghiradelli ground chocolate in secondary and it provides a very chocolatley flavor.

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