 |
Sweet Stout |
19 L |
4.64% |
52.08 |
1.058 |
1.022 |
50°L |
BIAB |
51 |
Beer
1 |
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Title: Chocolate Milk Stout |
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| Boil Size: 25 L |
Boil Time: 90 |
Boil Gravity: 1.03 |
Efficiency: 61 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 0.35 |
Primary Temp: 19 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 01/23/2019 04:55 PM |
Notes: Lactose & spray malt added to the boil.
Cacao nibs prep - mix with a small amount of vodka, just enough to cover nibs, and steep for 48 hours this will help break them down and release their flavour. Add after 10 days of primary fermentation or add directly to secondary if you move your beer from primary to secondary.
Note: I tend to leave my beer in primary for 20 days, then transfer to cornelius keg and bottles to condition for at least another 20 days and prime with sugar. |
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