Milk stout cocoa nibs

[stijn26]

BIABacus Pre-Release 1.3T RECIPE REPORT
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MILKSTOUT - Batch 1​

Recipe Overview

Style: Milk Stout
ABV: 5,7%

Original Gravity (OG): 1,055
IBU's (Tinseth): 31,3
Bitterness to Gravity Ratio: 0,57
Colour: 62,2 EBC = 31,6 SRM

Kettle Efficiency (as in EIB and EAW): 80 %
Efficiency into Fermentor (EIF): 68,6 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 75 mins at 65 C = 149 F
Boil: 60 min
Ferment: 7 days at 19 C = 66,2 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/

Total Water Needed (TWN): 24,77 L = 6,54 G
Volume into Boil (VIB): 22,2 L = 5,87 G @ 1,045
Volume of Ambient Wort (VAW): 17,5 L = 4,62 G @ 1,055
Volume into Fermentor (VIF): 15 L = 3,96 G @ 1,055
Volume into Packaging (VIP): 14,45 L = 3,82 G @ 1,011 assuming apparent attenuation of 80 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to www.biabrewer.info (needs link)

60% Pale Ale (3 EBC = 1,5 SRM) 2439 grams = 5,38 pounds
13% Cara 120 (120 EBC = 60,9 SRM) 528 grams = 1,16 pounds
#REF!

17% Havervlokken (1 EBC = 0,5 SRM) 691 grams = 1,52 pounds
3% Lactose (0,1 EBC = 0,1 SRM) 122 grams = 0,27 pounds!
1,5% Carafa type 1 (900 EBC = 456,9 SRM) 61 grams = 0,13 pounds
2,5% chocolate rye (650 EBC = 329,9 SRM) 102 grams = 0,22 pounds

The Hop Bill (Based on Tinseth Formula)

18 IBU Magnum Pellets (13%AA) 10 grams = 0,353 ounces at 60 mins
13,3 IBU EKG Pellets (5%AA) 25 grams = 0,882 ounces at 30 mins



Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 75 mins at 65 C = 149 F

Strike Water Needed (SWN): 25,26 L = 6,67 G 68,7 C = 155,6 F


Miscellaneous Ingredients
Cocoa nibs in secondary 15 gr / liter




Fermentation & Conditioning

Fermentation: S04 for 7 days at 19 C = 66,2 F

Secondary Used: N
Crash-Chilled: Y
Filtered: N

Serving Temp: 6 C = 42,8 F
Condition for 8 days.
Consume within 24 months.



What do you guys think?

 

[OG-wan Kenobi]

1.011 is very low FG for a Milk Stout in my opinion I shoot for close to 1.020 on mine also your lactose I use 4X that I use a full pound at flameout and also leave out the rye the flavors clash trust me I got a keg I pulled off tap the flavors don't mingle well however I also used a pound of flaked rye so your not anywhere near the amount I used I would still use a chocolate wheat instead but that's just me

changes I would make
1. Mash in at 155 for 60 minutes
2. use a full pound of lactose
3. replace chocolate rye with chocolate wheat
4. I would add a half a pound of Black Prinze malts to soak in the jet black color and boost gravity


These are just my opinions for what I would do for a beer I would enjoy you may be different

 

[eadavis80]

I always use a pound of lactose and I also mash in the mid 150's for a fuller body/added sweetness. In addition, I like to add a pound of oats for even more body/mouthfeel.

 

[stijn26]

I brewed this but the FG seems stuck at 1.035 i think the combo of lactose + cara malt + high mash temp gave to much unfermentables. Maybe I can pitch some bry-97 that i have on hand? I followed your advice to add more lactose. I also mashed at 155 and replaced the chocolate. Also added some special b.
The OG was 1.065 (10 points from lactose).

 

[eadavis80]

I've never had any success adding more yeast on beers that finished high. In my experience, a beer's gravity after 2 weeks is as low as it will go assuming you've tried raising the temp some and tried a gentle swirl of the fermenter. I've tried adding Notty (as well as other yeasts in other beers) in attempt to consume any sugar left, but odds are there are no more fermentables. I normally end around 1.030 on my stouts with lactose so 1.035 I know is disappointingly high, but I doubt the Bry-97 will do anything. You can try, but I doubt it'll do much (if anything).

 

[day_trippr]

I brewed this but the FG seems stuck at 1.035 [...]

Did you get that reading with a hydrometer?

Cheers!

 

[stijn26]

Yes with. I gave it a swirl and put the temp higher (21°C) in a fermentation chamber because apparently the temp in my living room was too low in the corner where the bucket was standing.
Water lock is showing activity again.