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Old 10-19-2012, 03:16 AM   #1
Oct 2012
Posts: 1

Recipe Type: All Grain   
Yeast: Safale 04   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.08   
Final Gravity: 1.02   
IBU: 22   
Boiling Time (Minutes): 90   
Color: BL   
Primary Fermentation (# of Days & Temp): 7 - 60   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): 21 - 60   
Tasting Notes: None   

Hey all - I'm putting together a recipe for a Toblerone inspired milk stout this weekend. Would really appreciate some input as I havent used many of these ingredients. This is what I have so far:

Est. OG: 1.08
Est. FG: 1.02
ABV: 8%

Mash Volume: 5g
Strike: 164F
Mash Temp: 152F
Mash Time: 60 min
Sparge Volume: 4.7g
Sparge Temp: 168F
Boil Time: 90m

Grain Bill:
12 lb American 2-Row
1 lb Crystal 40L
1 lb Crystal 60L
1 lb Chocolate Malt
1 lb Lactose 10m


.5 oz Magnum 90m
1oz Willamette 1m

Safale 04

5 oz Unsweetened Cocoa Powder 10m

7 days - 60F

Secondary: 21 days 60F
Add 6oz Cacoa Nibs soaked in vodka
Add .5 lb Home Pastuerized Honey
Add 1/8-1/4 teaspoon Almond Extract

Any help would be greatly appreciated. This recipe is a bit of a shot in the dark and has a whole lot going on. Please feel free to rip it apart.


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Old 12-01-2012, 05:53 PM   #2
Dec 2012
Salt Lake City, Utah
Posts: 762
Liked 39 Times on 28 Posts

Did you stsrt this? how is it going

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