Milk stout kit?

[MrBaloo]

Well, in the process of putting together my brewery plan and couldn't stand the pressure.... Would like to brew a chocolate stout for thanksgiving. I really like the chocolatiness of Samuel smiths organic chocolate stout. Anyone brew a kit that tasted close?

Also, I am only set up for co2... I do not need nitrogen or anything special for stouts do I?

Thanks in advance... Hoping to brew this weekend.

Baloo

 

[Dopeybrew]

NB has a decent chocolate milk stout kit. I usually skip the lactose and add coco powder in its place. But its a close replicant of Young's double chocolate stout doing it that way.

In terms of CO2 vs beer gas. Need, no. Closer to the "correct" traditional style, yes.

In the end its a good beer that matters.

 

[MrBaloo]

Went down to my LHBS and told him what I wanted and he set me up.... Always a good idea to get to know the local folks...

I will post my grain bill later...

 

[MrBaloo]

Here was my recipe.. did a gravity test 4 days ago and was at 1022.. so I will wait a little longer to keg... It tasted great BTW!!!!


HOME BREW RECIPE:
Title: MS Mud Milk Stout
Author: Baloo

Brew Method: Partial Mash
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.088
Efficiency: 80% (brew house)

STATS:
Original Gravity: 1.048
Final Gravity: 1.015
ABV (standard): 4.33%
IBU (tinseth): 21.27
SRM (morey): 40

FERMENTABLES:
6 lb - Liquid Malt Extract - Dark (75%)
0.75 lb - United Kingdom - Chocolate (9.4%)
0.25 lb - United Kingdom - Roasted Barley (3.1%)
0.5 lb - United Kingdom - Malted Naked Oats (6.3%)
0.5 lb - United Kingdom - Crystal 60L (6.3%)

HOPS:
1 oz - Fuggles, Type: Plug, AA: 9.5, Use: Boil for 60 min, IBU: 21.27

MASH GUIDELINES:
1) Infusion, Temp: 170 F, Time: 70 min, Amount: 3 gal

OTHER INGREDIENTS:
1 lb - Lactose, Time: 60 min, Type: Other, Use: Boil
4 oz - Cocoa Nibs, Type: Flavor, Use: Secondary

YEAST:
Wyeast - West Yorkshire 1469
Starter: No
Form: Liquid
Attenuation (avg): 69%
Flocculation: High
Optimum Temp: 64 - 72 F
Fermentation Temp: 69 F


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2014-11-06 17:18 UTC
Recipe Last Updated: 2014-11-06 17:17 UTC

 

[joyceman]

Might want to recheck the amount of nibs. 1 LB is double to triple the amount I usually see used in a 5 gal batch. I was planning on using 5oz in a cherry chocolate stout and was afraid that might be too much.

 

[MrBaloo]

Woops... 4 Oz cocoa nibs... will edit post

 

[MrBaloo]

After 18days in primary... Moving to the fridge for a few days then will keg with nibs for a couple weeks.

 

[MrBaloo]

kegged.. and drinking...

Beer came out very clean.

Fermentation temps were mainly in the 60s. only the first couple of days around 72, which helped get things started.

Nice chocolate flavor, but maybe a little more dark chocolate / coffee flavor than I was shooting for. BUT.. it is still a very good beer and I am very happy. ABV came out low, around 4.2% but that is in the style range.

For my first batch back in the saddle again, in over 10 years... I am HAPPY HAPPY HAPPY...

I would brew this recipe again, and again...

Baloo