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Sweet Stout |
5.5 Gal |
8.85% |
38.21 |
1.104 |
1.037 |
49.6°L |
BIAB |
146 |
Beer
0 |
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Title: Chocolate Milk Stout (rasberry/bourbon) |
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| Boil Size: 7.9 Gal |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 72 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: BIAB |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation Date: 10/24/2019 02:02 PM |
Notes: Brew 1/8/2020
Strike temp 166.6
Mash temp 156.6
Mash out @ 155
pre boil volume 5.75gal (low due to cold steep volume still to be added)
pre boil gravity 1.075
Cold steep added with 20min left in boil
Irish moss @ 15min left
Lactose @ 10 min left
3.5oz Cacao powder @ 5 min left
5.1 gallons to fermenter.
2 packs S-04 yeast rehydrated in sterile water @82*
Pitch temp 76.8
OG 1.098
Gravity reading 1/15 1.034
Batch split 1/18
A LOT of sediment loss 3/4gal.
2.5 gal on 1oz heavy toast oak cubes that had soaked on 1.5fl/oz of Jim Beam.
2gal placed on 3 (12oz) bags frozen rasberries that were thawed, smashed, refrozen and now thawed and placed in hop bag. 0.5oz cacao nibs directly into fermenter, 0.5oz placed in bag with berries. 1 1/2Tbs vanilla extract added.
Small repitch of S-04 on 1/19. About 1/5 packet on each direct pitch |
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