Terrapin Beer Co.’s Moo-Hoo Chocolate Milk Stout clone

Terrapin Beer Co.’s Moo-Hoo Chocolate Milk Stout clone

(5 gallons/19 L, all-grain)
OG = 1.066  FG = 1.021
IBU = 35  SRM = 42  ABV = 6%

For a beverage that’s only consumed by adults, craft beer is surprisingly good at playing upon nostalgia. Many of the most popular beer trends of the last decade, from milkshake IPAs to pastry stouts, explore the rich and vibrant flavors of childhood sweets in new and inventive ways. But perhaps one of the most classic childhood indulgences—especially in those parts of the country dotted with dairy farms—is a refreshing glass of chocolate milk. Striking the perfect balance between rich and wholesome, it should come as no surprise that the chocolate milk flavor profile would become a classic in the world of craft beer as well. Terrapin’s Moo-Hoo employs a generous addition of lactose sugar along with cocoa nibs from Olive and Sinclair Chocolate Company to recreate the perfect equilibrium of that American favorite, demonstrating that the pairing of dark beers and chocolaty richness can be both endlessly adaptable and enduringly simple.

Ingredients
9.5 lbs. (4.3 kg) 2-row pale malt
13 oz. (370 g) flaked oats
12 oz. (340 g) crystal malt (80 °L)
12 oz. (340 g) English chocolate malt
5 oz. (140 g) Carafa® Special III malt
3 oz. (85 g) English roasted barley 
1 lb. (0.45 kg) lactose sugar (0 min.)
2–3 oz. (57–85 g) cocoa nibs
6 AAU Nugget hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
6 AAU Nugget hops (30 min.) (0.5 oz./14 g at 12% alpha acids)
Wyeast 1272 (American Ale II), White Labs WLP051 (California Ale V),
or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by step
Several days before brew day, begin soaking the cocoa nibs in vodka, using just enough to cover the nibs. Cover and store at room temperature.

Mash grains at 154 °F (68 °C) for 60 minutes. Begin lautering by bringing the mash up to a mash-out temperature of 168 °F (70 °F) and hold for 10 minutes. Begin recirculating, vorlaufing until the wort runs clear then direct runoff to the boil kettle.

Boil for 60 minutes adding the hops as indicated in the ingredients list and the lactose at the end of the boil. Chill wort and ferment at 68 °F (20 °C).

When the beer has finished primary fermentation, transfer to secondary and add cocoa nibs along with the vodka. Allow for up to one week of contact time to extract the desired flavor profile. After this, transfer to a keg or bottle condition.

Terrapin Beer Co.’s Moo-Hoo Chocolate Milk Stout clone

(5 gallons/19 L, extract with grains)
OG = 1.066  FG = 1.021
IBU = 35  SRM = 43  ABV = 6%

Ingredients
5.1 lbs. (2.3 kg) extra light dried malt extract
12 oz. (340 g) Golden Naked Oats malt
12 oz. (340 g) crystal malt (80 °L)
12 oz. (340 g) English chocolate malt
5 oz. (140 g) Carafa® Special III malt
3 oz. (85 g) English roasted barley 
1 lb. (0.45 kg) lactose sugar (0 min.)
2–3 oz. (57–85 g) cocoa nibs
6 AAU Nugget hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
6 AAU Nugget hops (30 min.) (0.5 oz./14 g at 12% alpha acids)
Wyeast 1272 (American Ale II), White Labs WLP051 (California Ale V),
or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by step
Several days before brew day, begin soaking the cocoa nibs in vodka, using just enough to cover the nibs. Cover and store at room temperature.

Starting with 5 gallons (19 L) of water in your brew kettle, warm the water up to 160 °F (61 °C). Place all the crushed grains in a muslin bag and steep in the kettle for 20 minutes. Remove the grains and let them drip back into the kettle. Add the dried malt extracts and stir until all the extract is dissolved. Bring wort to a boil and boil for 60 minutes adding the hops as indicated in the ingredients list and the lactose at the end of the boil. 

After boil is complete, adjust volume with cold water to achieve desired fermentation volume. Chill wort and ferment at 68 °F (20 °C). When the beer has finished primary fermentation, transfer to secondary and add cocoa nibs along with the vodka. Allow for one week contact time in order to extract the desired flavor profile. After this, transfer to a keg or bottle condition.