Y Gododdin (Milk Stout) - Beer Recipe - Brewer's Friend

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Y Gododdin (Milk Stout)

215 calories 24.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Source: GW
Calories: 215 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Tuesday May 26th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Thomas Fawcett - Maris Otter Pale Ale Malt4 kg Maris Otter Pale Ale Malt 38 2.65 61%
490 g Crisp Malting - Roasted Barley490 g Roasted Barley 31.28 695 7.5%
380 g Crisp Malting - Crystal 60L380 g Crystal 60L 33.1 60 5.8%
380 g Crisp Malting - Munich Malt380 g Munich Malt 37 10 5.8%
380 g Crisp Malting - Chocolate Malt380 g Chocolate Malt - (late mash tun addition) 32.66 380 5.8%
227 g Flaked Barley227 g Flaked Barley 32 2.2 3.5%
227 g Flaked Oats227 g Flaked Oats 33 2.2 3.5%
470 g Lactose (Milk Sugar)470 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.2%
6,554 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Magnum9 g Magnum Hops Pellet 15 Boil 60 min 17.91 24.3%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil 10 min 6.73 75.7%
37 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 134.5 g       Temp: 14 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 66 °C 90 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.1
Mash volume with grains 13.1
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 27.3 L) 27.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 30
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 37  
Equipment Profile Used: System Default
 
Notes

I recommend adding the chocolate malt at the start of the run off to ensure you extract the flavour and colour without imparting too much of the astringency of the malt into your wort. This will give the beer a really smooth mouthfeel hopefully

Make a yeast starter

90 Min mash and 90 Min Boil

Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week.

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  • Last Updated: 2020-06-19 15:05 UTC