Blueberry Milk Stout - Beer Recipe - Brewer's Friend

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Blueberry Milk Stout

177 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 24.26 liters
Post Boil Size: 19.59 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Dörst Bryggeri
Calories: 177 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Wednesday August 19th 2020
1.057
1.017
5.3%
26.4
43.3
5.4
192.66
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Castle Malting - Château Munich2 kg Château Munich kr 19.00 / kg
kr 38.00 		34 12.7 38.1%
2 kg Castle Malting - Château Pale Ale2 kg Château Pale Ale kr 18.00 / kg
kr 36.00 		38 3.4 38.1%
300 g Weyermann - Carafa Special Type III300 g Carafa Special Type III kr 33.00 / kg
kr 9.90 		29.9 525 5.7%
250 g Crisp Malting - Brown Malt250 g Brown Malt kr 32.00 / kg
kr 8.00 		32.7 65 4.8%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) - (late boil kettle addition) kr 132.00 / kg
kr 33.00 		41 1 4.8%
250 g United Kingdom - Malted Naked Oats250 g Malted Naked Oats kr 38.00 / kg
kr 9.50 		33 1.3 4.8%
200 g Weyermann - Roasted Barley200 g Roasted Barley kr 23.00 / kg
kr 4.60 		29.9 432 3.8%
5,250 g / kr 139.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Bramling Cross27 g Bramling Cross Hops kr 0.58 / g
kr 15.66 		Pellet 6.5 Boil 60 min 26.42 100%
27 g / kr 15.66
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Chalk Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 each Irish Moss kr 9.00 / each
kr 9.00 		Fining Boil 15 min.
1 g Yeast Nutrient Other Boil 5 min.
1.40 kg blueberry Flavor Secondary 4 days
kr 9.00
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
kr 29.00 / each
kr 29.00
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
kr 29.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Strike 69 °C 67 °C 60 min
11.76 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.5
Mash volume with grains 20.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 12.1 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.7 L) 24.3
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 18 L) 19.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19.6 L) 18
Total: 30.2  
Equipment Profile Used: System Default
 
Notes

Recipe based upon David Heaths video on Youtube: https://www.youtube.com/watch?v=orwXGcF-UpE

Blueberries picked fresh, pasteurized at 67 degrees for 30 minutes. Frozed for 3 days, thawed and added to the late fermentation.

Added the blueberries to half of the wort to test difference in taste. David Heath recommends 1 kg of blueberry per 10L of wort.

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  • Last Updated: 2020-08-19 21:55 UTC