Kookoo for Coco Beer

Brewsheet: Kookoo for Coco Beer (CHOCOLATE MILK STOUT) #60

Sweet Stout

 

Type: Extract	Date: 2/19/2015
Batch Size: 5.00 gal	Brewer: Bob Pearce
Boil Size: 6.27 gal	Asst Brewer: Sue
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: -
Taste Notes: Added Cacao Nibs 2/24/15

Prepare for Brewing
	Prepare Yeast Starter
	Clean and Prepare Brewing Equipment
	Prepare 6.27 gal Water for Brewing

Mash or Steep Grains
	Steep Grains at 160.0 F Amount Item Type % or IBU 0.75 lb Chocolate Malt (350.0 SRM) Grain 9.38 % 0.25 lb Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 3.13 %
	Steep grains as desired (30-60 minutes)
	Remove grains, and prepare to boil wort

Boil Wort
	Add water to achieve boil volume of 6.27 gal
	Estimated pre-boil gravity is 1.043
	Boil Ingredients Boil Amount Item Type 60 min 1.00 lb Lactose (3.0 SRM) Extract 60 min 6.00 lb Dark Liquid Extract (17.5 SRM) Extract 60 min 0.75 oz Cluster [7.00 %] (60 min) Hops 30 min 0.25 oz Cluster [7.00 %] (30 min) Hops

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Ingredients for Fermentation Amount Item Type % or IBU 1 Pkgs SafAle English Ale 04 (DCL Yeast #S-04) Yeast-Ale
	Measure Actual Original Gravity _______     (Target: 1.051 SG)
	Measure Actual Batch Volume _______     (Target: 5.00 gal)

Fermentation
	2/19/2015 - Primary fermentation (4 days at 68.0 F)
	2/23/2015 - Secondary fermentation (7 days at 68.0 F) Add to Secondary Amount Item Type % or IBU 4.00 oz Cacao Nibs (Secondary 2.0 weeks) Misc
	N/A - Tertiary Fermentation (0 days at 68.0 F)
	Prepare for Bottling/Kegging
	Measure Final Gravity: _________  (Estimate: 1.013 SG)
	3/2/2015 - Bottle beer at 60.0 F with 3.8 oz of corn sugar.
	Age beer for 28.0 days at 52.0 F
	3/30/2015 - Drink and enjoy!

Notes

It made a extra gallon use Danstar Bry - 97 yeast on it Northern Brewer CHOCOLATE MILK STOUT A milk stout (brewed with lactose sugar for body and residual sweetness) laced with pure cacao nibs in secondary, this tenebrous concoction is rich and heady. Look for an opaque ebony pint capped with dark foam and a flavor reminiscent of straight espresso laced with chocolate liqueur and sweetened with turbinado sugar. Very full-bodied, round, and filling with bittersweet hints around the edges. Excellent as a nourishing restorative or as an ice cream topping.