Hapless Salted Caramel Chocolate Milk Stout - Grain to Belly

Grain to Glass Brew Day

HOME BREW RECIPE:
Title: Hapless Salted Caramel Chocolate Milk Stout

Brew Method: All Grain
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 27 liters
Boil Gravity: 1.040

STATS:
Original Gravity: 1.065 Actual 1.061
Final Gravity: 1.017 Actual 1.020
ABV (standard): 6.31% Actual 5.38%
IBU (tinseth): 28.43
SRM (ebcmorey): 75.54

FERMENTABLES:
3.5 kg - United Kingdom - Maris Otter Pale (61.4%)
500 g - Flaked Oats (8.8%)
250 g - United Kingdom - Chocolate (4.4%)
200 g - German - Chocolate Wheat (3.5%)
150 g - United Kingdom - Roasted Barley (2.6%)
100 g - American - Caramel / Crystal 60L (1.8%)
500 g - Lactose (Milk Sugar) - (late addition) (8.8%)
500 g - Brown Sugar - (late addition) (8.8%)

HOPS:
15 g - Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 28.43

OTHER INGREDIENTS:
100 g - Cocoa Nibs, Time: 5 Days, Type: Flavor, Use: Secondary
5 g - Natural Rock Salt, Time: 60 min, Type: Flavor, Use: Boil

YEAST:
Fermentis / Safale - American Ale Yeast US-05 / Cross My Loof US Pale Ale 2 packs or make a starter
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 18 C
Pitch Rate: 0.35 (M cells / ml / deg P)

NOTES:
500G of Demerara sugar caramelised with a dash of lemon juice & 500ml of the wort, then added at 15mins. (Flame out and leave before adding - stir well and flame on for remaining boil)

All dark grains added at mash out - 77deg - 20mins
Cocoa Nibs soaked in vodka for 5-7 days