Imperial Chocolate Milk Stout - 1Gal Extract Recipe

Recipe Info

Recipe Image

Imperial Chocolate Milk Stout - 1Gal Extract

by on
Extract
1 Gallon(s)
1.5 Gallon(s)
60 min
75%
My first attempt at a strong chocolatey stout

Fermentables

6% - Dry Malt Extract - Amber
0.2
42
10
Extract
39% - Liquid Malt Extract - Amber - US
1.32
35
10
Extract
20% - Liquid Malt Extract - Dark - US
0.66
35
30
Extract
6% - Flaked Barley - US
0.2
32
2
Steep
6% - Crystal 60L - CA
0.2
34
60
Steep
12% - Pale 2-Row - US
0.4
37
1
Steep
6% - Chocolate Malt - US
0.2
29
350
Steep
6% - Black Malt - US
0.2
27
525
Steep

Hops

Chinook
0.1
Pellet
Boil
60 min(s)
13.7
17.0
Willamette
0.1
Pellet
Boil
30 min(s)
4.5
4.3
Chinook
0.1
Pellet
Boil
15 min(s)
13.7
8.4
Willamette
0.1
Pellet
Boil
15 min(s)
4.5
2.8

Yeast

Fermentis Safale S-04
75%

Other Stuff

Hershey's Cocoa
1.6
oz
Boil
Ghirardelli Extra Bitter Sweet 70% Cacao
4.8
oz
Boil
Brown Sugar (Dark)
1.6
oz
Boil
Ghirardelli Un-Sweet 100%
1.6
oz
Secondary
Lactose
3.2
oz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Add 1.25 Gallons to the kettle and turn on the heat
2.
Add steeping grains for 10 mins as the water heats
3.
Remove grains and bring water to boil
4.
Once boiling, turn off the heat
5.
Add 21oz Amber LME and stir until dissolved
6.
Add 10.5oz Dark LME and stir until dissolved
7.
Add 3.5oz of Amber DME and stir until dissolved
8.
Turn on heat and boil
9.
Once boiling, add 0.1oz Chinook, stir
10.
Boil for 30 mins
11.
Add 0.1oz Willamette, stir
12.
Add 1.6oz Dark Sugar
13.
Boil for 15 mins
14.
Add 0.1oz Chinook, stir
15.
Add 0.1oz Willamette, stir
16.
Boil for 5 mins
17.
Add 4.8oz Extra Bitter Sweet Cacoa to container
18.
Add 1.6oz Hershey Cocoa container
19.
Boil for 10 mins
20.
DONE - Cool wort and transfer to Fermenter
21.
Wait 2 weeks
22.
Add 1.6oz of unsweetend chocoloate to secondary
23.
Add 3.2oz of lactose to secondary
24.
Transfer fermented beer to secondary
25.
Store for 2 more weeks
26.
Bottle the beer
27.
Add 2 fiz drops to each beer

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Imperial Chocolate Milk Stout - 1Gal Extract
  • 1.00 Gallons Liters Batch Size
  • 1.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.097 OG
  • 1.024 FG
  • 32.5 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 62.1° SRM Color
  • 75% Efficiency
  • 9.4% ABV Alcohol
  • 342 per 12oz Calories
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