WE MADE A CHOCOLATE BISCUIT MILK STOUT - RECIPE

 
 

BREW METHOD: All Grain
STYLE: Sweet Stout
BOIL TIME: 60 minutes
BOIL SIZE: 25 litres

ORIGINAL GRAVITY: 1.063
FINAL GRAVITY: 1.027
ABV: 4.73%


FERMENTABLES
4 kg – United Kingdom – Maris Otter Pale (69.6%)
500 g – United Kingdom – Chocolate (8.7%)
50 g – United Kingdom – Dark Crystal 80L (0.9%)
500 g – Belgian – Biscuit (8.7%)
250 g – Flaked Oats (4.3%)
450 g – Lactose (Milk Sugar) (7.8%)


HOPS
40 g - Fuggles, Type: Leaf/Whole, AA: 4.5
Boil for 60 minutes, IBU: 19.79
20 g - Fuggles, Type: Leaf/Whole, AA: 4.5
Boil for 30 minutes, IBU: 7.6


OTHER INGREDIENTS
250 g Cocoa nibs, added three days into fermentation
3 Vanilla pods, added three days into fermentation

YEAST
Wyeast – British Ale 1098

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