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Old 06-11-2012, 11:31 PM   #1
MetalMatt
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Default All-Grain - Sweet Chocolate Milk Stout

Recipe Type: All Grain
Yeast: SafBrew Ale S-33
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.090
Final Gravity: 1.028
IBU: 50.3
Boiling Time (Minutes): 60
Color: 38.9
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 21
Tasting Notes: Initial sweetnes from the lactose, but finishes of with a crisp hoppy flavor

Recipe: Gary's Chocolate Milk Stout
Brewer: Matt
Style: Sweet Imperial Stout
TYPE: All Grain
Taste: (45 out of 50)

Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.091 SG
Estimated Color: 37.8 SRM
Estimated IBU: 51.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 87.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.0 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 5.7 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 5.7 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 2.9 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 5 5.7 %
1 cup Unsweetened Coco Powder
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 6 38.1 IBUs
1.00 oz Willamette [5.50 %] - Boil 45.0 min Hop 7 12.8 IBUs
2.0 pkg SafBrew Ale (DCL Yeast #S-33) [25.14 ml] Yeast 8 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 17 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 23.82 qt of water at 166.6 F 156.0 F 60 min

Sparge: Batch sparge with 2 steps (0.11gal, 4.09gal) of 168.0 F water

Notes: Lactose and Coco powder was added in at 45 minutes.

With this brew, it was accidentally mashed at 157, but it turned out for the better. It added a bit more sweetness, but not overpowering. Expect to use a blow-off tube with this brew/yeast if unless your fermenting vessel is over-sized. I have alot of friends that hate stouts and porters, but cant get enough of this stout. So far it is my #1 brew with all of my friends and family. It was put together with the help from Gary, at my LHBS, thus it was named after him. Enjoy

527529_378290205535761_1808287719_n.jpg  
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Drinking: Chocolate Stout, Belgian Strong Ale, BYO Old Chub Clone, EdWort's Haus Pale Ale, Captain Hooked on Bitters ESB, Traditional Bock Lager, Robust Baltic Porter, Coriander Spiced American Wit
Conditioning: Traditional Kolsch, Amber Bock Ale
Secondary: Pfft
Primary: Punkin Ale, Aventinus Weizenbock Clone
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Last edited by MetalMatt; 06-11-2012 at 11:59 PM.
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Old 01-20-2013, 06:52 PM   #2
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OOOOO This looks good. Thinking about brewing this for Saint Patty's Thanks!

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Old 01-21-2013, 07:21 PM   #3
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I love dark/rich/heavy stouts and I gotta say this one caught my eye and that pic you put up makes it look AWESOME. Is there any lengthy ageing needed for this, except for the primary, secondary and carbonation? Usually with the RIS and so on you have to let it sit for 6-8 months before its in its prime. How long do you usually wait before you dig in?

Thanks

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Old 01-28-2013, 11:13 AM   #4
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this looks delicious. I have to try this.

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Old 02-03-2013, 05:33 AM   #5
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Adding this to the brewlist.

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Old 02-11-2013, 04:57 AM   #6
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Brewing this tomorrow! Pics to come.

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Old 02-11-2013, 07:09 PM   #7
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So I brewed this today, but when I put the ingredients list into iBrewmaster it it showed the potential OG was going to be 1.079. I hit my numbers almost dead on according to iBrewmaster. My OG was 1.080. How were you able to get 1.090 with 72% eff with this? What did I do wrong lol pics below It was a smooth brew day! Now, I wait... Lol

image-3380463241.jpg   image-3148147872.jpg   image-1467049790.jpg   image-1137708830.jpg  
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Old 02-28-2013, 11:05 PM   #8
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This may sound like a really dumb question, but this will be my first stout. I REALLY want to make this my first stout, but one thing I noticed, and I've noticed across all stout recipes I came across, that there seems to be a lot of missing volume

Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal

why is only 5 gallons transferred to fermenter? And why is bottling volume only 4.25 gallons? What's going on between end of boil and fermenter, and while in the fermenter to lose all that volume? I'm sorry if this is something I should know about stouts. I've been searching the site and google about this but I can't find anything. Thanks, can't wait to try this!

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Old 02-28-2013, 11:15 PM   #9
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Trub loss

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Old 03-01-2013, 11:47 AM   #10
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Quote:
Originally Posted by Enf0rc3r View Post
Trub loss
Oh wow, I didn't think you would lose 1.24 gallons between post boil and into the fermenter. Must be a stout thing lol. Thanks!

Also, what would be a good white labs yeast to use for this? The equivilant to s-33 looks to be WLP006, but no one carries that that i can find.
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