Christmas milk stout 2020 - Beer Recipe - Brewer's Friend

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Christmas milk stout 2020

197 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 7.1 liters
Pre Boil Gravity: 1.104 (recipe based estimate)
Post Boil Gravity: 1.180 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 197 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Saturday September 12th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 kg Crisp Malting - Extra Pale Maris Otter3.25 kg Extra Pale Maris Otter 37.5 2 52.4%
0.70 kg Crisp Malting - Torrified Wheat0.7 kg Torrified Wheat 36 2 11.3%
0.40 kg Crisp Malting - Flaked Torrified Oats0.4 kg Flaked Torrified Oats 33 3.2 6.5%
0.35 kg Crisp Malting - Pale Chocolate0.35 kg Pale Chocolate 32.7 220 5.6%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4%
0.25 kg Crisp Malting - Roasted Barley0.25 kg Roasted Barley 31.28 695 4%
350 g Weyermann - Caramunich Type 2350 g Caramunich Type 2 34 45 5.6%
150 g Crisp Malting - Cara Gold malt150 g Cara Gold malt 34 14 2.4%
500 g American - Carapils (Dextrine Malt)500 g Carapils (Dextrine Malt) 33 1.8 8.1%
6.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum (15 AA)20 g Magnum (15 AA) Hops Pellet 15 Boil 60 min 23.33 66.7%
10 g Fuggles (4.5 AA)10 g Fuggles (4.5 AA) Hops Leaf/Whole 4.5 Boil 15 min 1.58 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Vanilla Bean Spice Secondary 0 min.
45 g Cocao Nibs Flavor Secondary 0 min.
500 ml Coffee Flavor Secondary 0 min.
100 ml vodka Water Agt Secondary 0 min.
100 ml rum Water Agt Secondary 0 min.
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 107.1 g       Temp: 20 °C       CO2 Level: 2.2 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.9
Mash volume with grains (equipment estimates -0 L) 12.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 10.7 L) 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.8 L) 11.4
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 7.1
Top off amount 12.9
Going into fermentor 20
Total: 18.3  
Equipment Profile Used: System Default
 
Notes

Roast the cacao nibs then cover with rum to soak. Freeze to remove fats. Add sliced vanilla beans to cacao extract

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  • Last Updated: 2020-09-19 09:55 UTC