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Hatt Marrison Chocolate Milk Stout

268 calories 30 carbs
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Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 268 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created Sunday February 2nd 2020
1.080
1.024
7.31%
29.44
50
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 50%
0.5 lb Briess - Chocolate0.5 lb Chocolate 25 350 6.3%
1 lb American - Caramel / Crystal 90L1 lb Caramel / Crystal 90L 33 90 12.5%
0.5 lb Briess - Roasted Barley0.5 lb Roasted Barley 33.1 300 6.3%
0.5 lb Briess - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 25 550 6.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 12.5%
0.5 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 6.3%
8 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Yakima Valley Hops - Willamette0.5 oz Willamette Hops Pellet 5 Boil 60 min 17.16 41.7%
0.35 oz BSG - East Kent Goldings0.35 oz East Kent Goldings Hops Pellet 5.3 Boil 15 min 6.32 29.2%
0.35 oz Yakima Valley Hops - Willamette0.35 oz Willamette Hops Pellet 5 Boil 15 min 5.96 29.2%
 
Mash Guidelines
Amount Description Type Temp Time
3.25 qt Temperature 152 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
4 oz cocao powder Flavor Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Target batch size 2.5 10  
Grain absorption losses (steep / mash) -0.94 -3.8  
Boil water added to kettle 3.21 12.8  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Starting boil volume 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses -0.05 -0.2  
Top off amount 0.8 3.2  
Total: 4.94 19.8
Method: Extract, Style: Sweet Stout, ABV 7.31%, IBU 29.44, SRM 50, Fermentables: (Pale 2-Row, Chocolate, Caramel / Crystal 90L, Roasted Barley, Midnight Wheat Malt, Flaked Oats, Lactose (Milk Sugar)) Hops: (Willamette, East Kent Goldings) Other: (cocao powder)
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  • Last Updated: 2020-02-02 17:18 UTC