Ingredients
Scale this batch (view only, the recipe is unchanged)
| Ingredient | Volume | ABV % | °Bx |
|---|---|---|---|
| Vodka | 14 oz | 40 | 0 |
| Kahlúa | 10 oz | 20 | 18 |
| Irish Cream (Bailey's) | 15 oz | 17 | 25 |
| Milk | 40 oz | 0 | 10 |
| Sweetened condensed milk | 14 oz | 0 | 70 |
| Coco powder | 2 oz | 0 | 0 |
| Water | 18 oz | 0 | 0 |
Machine: chill -5 °C / freeze -9 °C
Batch math
Near the 10% ABV limit. Consider trimming ABV.
- Total volume
- 113 oz
- 3.34 L
- Final ABV
- 9%
- machine max ~17.4% · best under 10%
- Final Brix
- 17.1 °Bx
- target ~12.8 to 14.8
- Freezing point
- -5.65 °C
- where ice starts
- Slush point
- -2.65 °C
- where it slushes
- Machine range
- -5 / -9 °C
- chill / freeze
ABV to Brix reference table
| ABV % | Optimal Brix (chill) | Optimal Brix (freeze) | Est. freezing pt |
|---|---|---|---|
| 0 | 15 | 17 | 0 °C |
| 1 | 14.75 | 16.75 | -0.4 °C |
| 2 | 14.5 | 16.5 | -0.8 °C |
| 3 | 14.25 | 16.25 | -1.2 °C |
| 4 | 14 | 16 | -1.6 °C |
| 5 | 13.75 | 15.75 | -2 °C |
| 6 | 13.5 | 15.5 | -2.4 °C |
| 7 | 13.25 | 15.25 | -2.8 °C |
| 8 | 13 | 15 | -3.2 °C |
| 9 | 12.75 | 14.75 | -3.6 °C |
| 10 | 12.5 | 14.5 | -4 °C |
| 11 | 12.25 | 14.25 | -4.4 °C |
| 12 | 12 | 14 | -4.8 °C |
| 13 | 12 | 13.75 | -5.2 °C |
| 14 | 12 | 13.5 | -5.6 °C |
| 15 | 12 | 13.25 | -6 °C |
| 16 | 12 | 13 | -6.4 °C |
| 17 | 12 | 12.75 | -6.8 °C |
| 18 | 12 | 12.5 | -7.2 °C |
| 19 | 12 | 12.25 | -7.6 °C |
| 20 | 12 | 12 | -8 °C |
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