It's been a while since I updated this, but with the move it's also been a while since I brewed anything. We had some friends in town for Halloween this year, and I decided to brew a batch of Chocolate Milk Stout for the occasion. It turned out fairly tasty. But it had a little too much bite to it (perhaps lactic acid?) and a little too much chocolate. It was certainly not as good as the Meet Me In St. Louis Stout I made in 2008. However, it was somewhat of an experiment, as this was the first recipe I concocted on my own. Here's how I rated it (BJCP guidelines), followed by the recipe:
Aroma: 7/12
Appearance: 2/3
Flavor: 10/20
Mouthfeel: 3/5
Overall Impression: 6/10
Total: 28/50 or "Good"
Chocolate Milk Stout | Brew Type: Extract | Date: 9/28/2008 | | Style: Sweet Stout | Brewer: Ben Giesbrecht | | Batch Size: 5.10 gal | Boil Time: 60 min | | Boil Volume: 6.53 gal |
| | Taste Rating (50 possible points): 28.0 |
Ingredients | Amount | Item | Type | % or IBU | | 6.00 lb | Amber Liquid Extract (12.5 SRM) | Extract | 63.16 % | | 1.00 lb | Caramel/Crystal Malt - 80L (80.0 SRM) | Grain | 10.53 % | | 1.00 lb | Oats, Flaked (1.0 SRM) | Grain | 10.53 % | | 0.50 lb | Black (Patent) Malt (500.0 SRM) | Grain | 5.26 % | | 0.25 lb | Chocolate Malt (350.0 SRM) | Grain | 2.63 % | | 0.25 lb | Roasted Barley (300.0 SRM) | Grain | 2.63 % | | 2.00 oz | Goldings, East Kent [4.50 %] (60 min) | Hops | 31.3 IBU | | 16.00 oz | Chocolate Powder (Boil 5.0 min) | Misc |
| | 0.50 lb | Milk Sugar (Lactose) (0.0 SRM) | Sugar | 5.26 % | | 1 Pkgs | London Ale (Wyeast Labs #1028) | Yeast-Ale |
|
Beer Profile | Measured Original Gravity: 1.068 SG | Alpha Acid Units: 9.0 AAU | | Measured Final Gravity: 1.018 SG | Estimated Color: 37.8 SRM | | Actual Alcohol by Volume: 6.53 % | Actual Calories: 309 cal/pint | | Bitterness: 31.3 IBU (20.0-40.0 IBU) |
|
|
|
| Carbonation and Storage | Carbonation Type: Corn Sugar | Carbonation Volumes: 2.4 (2.0-2.4 vols) | | Estimated Priming Weight: 3.9 oz | Temperature at Bottling: 60.0 F | | Primer Used: - | Age for: 4.0 Weeks | | Storage Temperature: 52.0 F |
Notes
Added chocolate to boil during final 5 minutes
Pitched yeast approx. 68F
Fermented in basement w. avg temp approx. 70-72
10-05: SG = 1.028; transferred to secondary |
