Chocolate Milk Stout

 

OG 1.051

FG 1.017

7lbs Marris Otter Malt

1lb Pale Chocolate Malt

6oz Midnight Wheat Malt

4oz Carafa III Malt

1lb Lactose

1oz  Hallertauer Tradition Hops

White Labs wlp002 English Ale Yeast

6oz Cocoa Nibs

2 Vanilla Beans

Mash grain @ 153f for 60min, collect wort and batch sparge.

60 Minute boil with 1oz of Hallertauer @ :60 and 2oz Cocoa Nibs @ :10.

Cool wort, pitch yeast and ferment at room temp.

When terminal gravity is reached rack to secondary onto the 2 Vanilla Beans & remaining 4oz Cocoa Nibs. Secondary for approx. 1 week.

Bottle carbonate with 1/2cup cane sugar.