christo
11-01-2011, 07:45 PM
This one turned out really good, so posting it here. As an update, this won a 1st place in the Peach State Brewoff in Atlanta. Really pleased with this beer and one to make again in the future.
Brewer: Christo
Beer: Moohoo Chocolate Milk Stout
Style: Sweet Stout
Type: All grain
Size: 5.5 gallons
Color: 138 HCU (~44 SRM)
Bitterness: 29 IBU
OG: 1.066
FG: 1.016
Alcohol: 6.4% v/v (5.0% w/w)
Water: Savannah Tap - similar to Munich.
Grain:
9 lb. American 2-row
.75 lb. British crystal 70-80L
.5 lb. American chocolate
.5 lb. Carafa Special III
.5 lb. Roasted barley
1 lb. Flaked oats
Mash: 75% efficiency
152F for 75 minutes.
Boil: 60 minutes SG 1.055 6.5 gallons
1 lb. Lactose
SuperMoss @ 10 minutes. Lactose and cocoa nibs added at 15 minutes.
Hops:
.45 oz. Nugget (11.3% AA, 60 min.)
1 oz. Willamette (4.8% AA, 30 min.)
Yeast: S-04
Log: Actual OG was 1.070. 14 days primary @ 68-70F (SG 1.024). 14 days secondary @ room temps (around 75F) (FG 1.021).
Carbonation: 2.4 volumes Keg: 13.7 psi @ 45°F
Kegged. med-high carbonation.
Tasting: Alcohol nose is quite evident at racking to keg though after a month it had blended nicely. Big chocolate in the aroma with lower coffee notes. Creamy quality comes out in the flavor, melding with the aroma characteristics. The final gravity was higher than planned at 1.021 but it is not overly sweet (roast and alcohol seem to balance nicely) or overly thick. Can't think of any changes I want to make to it.
Brewer: Christo
Beer: Moohoo Chocolate Milk Stout
Style: Sweet Stout
Type: All grain
Size: 5.5 gallons
Color: 138 HCU (~44 SRM)
Bitterness: 29 IBU
OG: 1.066
FG: 1.016
Alcohol: 6.4% v/v (5.0% w/w)
Water: Savannah Tap - similar to Munich.
Grain:
9 lb. American 2-row
.75 lb. British crystal 70-80L
.5 lb. American chocolate
.5 lb. Carafa Special III
.5 lb. Roasted barley
1 lb. Flaked oats
Mash: 75% efficiency
152F for 75 minutes.
Boil: 60 minutes SG 1.055 6.5 gallons
1 lb. Lactose
SuperMoss @ 10 minutes. Lactose and cocoa nibs added at 15 minutes.
Hops:
.45 oz. Nugget (11.3% AA, 60 min.)
1 oz. Willamette (4.8% AA, 30 min.)
Yeast: S-04
Log: Actual OG was 1.070. 14 days primary @ 68-70F (SG 1.024). 14 days secondary @ room temps (around 75F) (FG 1.021).
Carbonation: 2.4 volumes Keg: 13.7 psi @ 45°F
Kegged. med-high carbonation.
Tasting: Alcohol nose is quite evident at racking to keg though after a month it had blended nicely. Big chocolate in the aroma with lower coffee notes. Creamy quality comes out in the flavor, melding with the aroma characteristics. The final gravity was higher than planned at 1.021 but it is not overly sweet (roast and alcohol seem to balance nicely) or overly thick. Can't think of any changes I want to make to it.