Chocolate Milk Stout Homebrew Recipe

There is nothing like the taste of a robust chocolate stout paired with the warm embrace of a fireplace or your favourite Netflix show to make the long winter nights seem a little shorter.

I recommend brewing this beer in early October and bulk aging it in a glass carboy. Allow at least 3 weeks for bottle carbonation. I like to drink it during the Christmas party season into Valentine’s day.

All Grain Recipe

Batch Size: 19 liters
Boil Size: 24.7 liters
Boil Time: 60 min
End of Boil Vol: 22.7 liters
Equipment: Pot and Cooler ( 5 Gal/19 L) – All Grain
Efficiency: 60.00 %


Amt Name Type # %/IBU
30 liter Metro Vancouver Water Water 1
4 kg Pale Malt (2 Row) US (2.0 SRM) Grain 2 66.9 %
454 g Caramel/Crystal Malt – 60L (60.0 SRM) Grain 3 7.4 %
454 g Munich Malt – 10L (10.0 SRM) Grain 4 7.4 %
318 g Chocolate Malt (350.0 SRM) Grain 5 5.2 %
227 g Oats, Flaked (1.0 SRM) Grain 6 3.7 %
116 g Roasted Barley (300.0 SRM) Grain 7 1.9 %
454 g Milk Sugar (Lactose) (Boil 10 min) Sugar 8 7.4 %
21 g Magnum [12.90 %] – Boil 60.0 min Hop 9 31.1 IBUs
11.5 g Safale US-05 Dry Ale yeast Yeast10

Gravity, Alcohol Content and Color

Est Original Gravity: 1.060 SG
Final Gravity: 1.012 SG
Bitterness: 31.1 IBUs
Est Color: 27.8 SRM
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 6.3 %

Mash Profile

Single Infusion: Medium Body with batch Sparge
Sparge Water: 15 liters
Sparge Temperature: 76c
Total Grain Weight: 5.569 kg
Grain Temperature: 22c
Tun Temperature: 22c
Target Mash PH: 5.20

Water Step Temp Step Time
Mash In15 liters at 73c 67c 60 min
Sparge 1 5.5 liters at 76c Drain till empty
Sparge 25.5 liters at 76cDrain till empty
Sparge 3 5.5 liters at 76c Drain till 1.01 sg

Storage and Carbonation

I recommend transferring from the primary fermenter off the yeast cake into a carboy for bulk aging. I know that two-stage fermentation is an older style of homebrewing and there is a risk of oxidation (wet cardboard off-flavor), but I personally find that higher gravity stouts benefit from one or two months of aging.

Transfer the beer when fermentation is about 80% complete (about 1.025 in this case) but anywhere from 5 to 7 days after brew day should be fine.

Carbonate to 2.3 volumes of CO2

Tasting Notes

Creamy mouthful with chocolate and dark roasted coffee flavours. There is a slight alcohol warming feelings. This is not the kind of beer that you are going to drink more than one or two at a time, but makes for a great beer to share with your friends. Read the BJCP style guide for Sweet Stout 13B here

Nathan Griffiths

Nathan is a seasoned homebrewer and winemaker. He writes about local food and drink at

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