Chocolate Milk Stout

I’ve got a party coming up, you might have heard: the First Annual Powertool Pumpkin Carving Party.  Jeremy is working up a clone of McMenamin’s Ruby ale.  As a fill-in ‘chick beer’ I decided to try to replicate and perhaps improve upon a beer I had last year: Rogue Ale’s Chocolate Stout.  I thought I’d try adding chocolate to a milk stout recipe.  Hunting down a recipe you like that fits in your style of brewing can be tough so I consulted a number of different milk stout recipes and came up with this.  I have no idea how it’ll turn out but I’m hoping for the best.

Color
Stats
OG 1.052
FG 1.013
IBU 33
ABV 5.0 %
SRM 50
Specifics
Boil Volume 6 gallons
Batch Size 5 gallons
Yeast 75% AA
Style Comparison
Low High
OG 1.035 1.052 1.066
FG 1.010 1.013 1.022
IBU 20 33 40
SRM 50 35+
ABV 3 5.0 5.6
Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
75.7 % 7.00 Light Malt Extract Syrup 47.6 2.8
10.8 % 1.00 British Chocolate 2.2 95.0
5.4 % 0.50 Roasted Barley 1.0 45.0
2.7 % 0.25 Black Patent 0.5 25.0
5.4 % 0.50 Crystal 120L 1.0 12.0
9.25 52.2
Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
75.0 % 1.50 Fuggles Whole/Plug 5.1 7.7 60 0.245 28.1
25.0 % 0.50 East Kent Goldings Whole/Plug 5.0 2.5 15 0.122 4.6
2.00 32.6

Add .5 lbs lactose in the last 10 minutes of boil.  And the most important part: 4oz of Ghirardelli 100% Cacao unsweetened baking chocolate.  Fermented with Danstar Nottingham.

Original gravity tested at 1.060 @ 72 degrees so it’ll be interesting to see where this one ends up on fermentation.  I’m a tad worried about the film of oil from the chocolate on the top of the wort and what that might do to fermentation and head retention on the finished product.