German Chocolate Cake Milkshake Stout Recipe

Welcome to the BA site and to the Homebrewing forum, GrandeSiple. It's nice to have you here.

I have not hear of any recipe for what you are requesting, but you could take a look in the Recipes subsection here and combine some key ingredients to get the flavors that you want. Are you brewing extract or all-grain? Most of the recipes in there are all-grain, but you can modify them to extract by subbing for the base malts.

 

This will be a tough one considering the beer itself was just added to BA this month and has less than 9 reviews. Hence, the odds that a competent homebrewer who actively posts here has had this beer are pretty slim. That logical pessimism aside, I hope you get lucky!

One thing I can recommend is that every clone recipe attempt begins with the following basic research...

1. Check the breweries website for info

Here I found that the standard "Milkshake Stout" they make is a 5% sweet stout w/ 20 ibu's, 7 malts, and lactose sugar added. NOTE: The picture of the can also says it has cocoa nibs in it.

2. Email the brewery. Tell them you are a big fan of the beer, an avid homebrewer, and that you'd be appreciative of any recipe details they would be willing to share. They might not be willing to share anything, they might give you everything, or they might give you a few details. Most breweries won't scale it down to 5g for you, so be prepared (and thankful) to receive any grist details by % or hop addition details by ibu's and then do the scaling on your own.

3. Search for misc. info that might help. In this scenario, the beer is supposed to taste like German Chocolate Cake. So look up German Chocolate Cake recipes and figure out the common flavors associated with it. Seems like they all call for chocolate, vanilla, coconut, and pecan. Since they call it a "milkshake" I'm guessing it should be both sweet and thick.

4. Now put it all together the best that you can, brew it, taste it, compare it to the target, and adjust as needed for next time!

A traditional sweet stout style overview and classic recipe can be found on byo. And you can then adapt it based on your preferences and the breweries info about the beer you want to clone. The one on BYO is about the right ABV and IBU's, only uses 4 malts, and doesn't call for any cocoa nibs, coconut, or pecan. But it's a great starting point! Then use websites like BA's homebrew board to study how to successfully add those adjunct ingredients such as cocoa nibs, coconut, and pecans to a beer.

https://byo.com/hops/item/2788-sweet-stout-style-profile

Sweet Stout
(5 gallons/19 L, all-grain)
OG = 1.060 (14.8 °P) FG = 1.023 (5.7 °P) IBU = 22 SRM = 41 ABV = 4.9%

Ingredients
8.8 lb. (4 kg) Crisp British pale ale malt (or similar)
14.8 oz. (420 g) lactose (0 °L)
14.1 oz. (400 g) Baird’s black patent malt (525 °L)
10.6 oz. (300 g) Baird’s crystal malt (80 °L)
7.1 oz. (200 g) Thomas Fawcett & Sons pale chocolate malt (200 °L)
6 AAU Kent Goldings hop pellets (1.2 oz./35 g at 5% alpha acids) (60 min.)
White Labs WLP006 (Bedford British) or Wyeast 1099 (Whitbread Ale) yeast

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151 °F (66 °C). Hold the mash at 151 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and a gravity of 1.051 (12.6 °P).


The total wort boil time is 60 minutes. I prefer to mix in the lactose with the first runnings, which gives me lots of time to make sure it gets dissolved before firing up the kettle. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.
Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When finished, carbonate the beer to approximately 1.5 to 2 volumes.