Christmas Milk Stout - Dai Kide - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Christmas Milk Stout - Dai Kide

184 calories 23.2 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 40 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dai Kide
Calories: 184 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Wednesday November 11th 2020
1.059
1.021
5.0%
25.2
40.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg US - Pale 2-Row4 kg Pale 2-Row 37 1.8 54.1%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 13.5%
0.50 kg Briess - Chocolate0.5 kg Chocolate 25 350 6.8%
0.50 kg Weyermann - Chocolate wheat0.5 kg Chocolate wheat 0 400 6.8%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.8%
0.40 kg Dry Malt Extract - Extra Light0.4 kg Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 5.4%
0.40 kg United Kingdom - Roasted Barley0.4 kg Roasted Barley 29 550 5.4%
0.10 kg German - Wheat Malt0.1 kg Wheat Malt 37 2 1.4%
7.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 40 min 16.12 50%
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 15 min 9.11 50%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
5 each Cinnamon stick Spice Secondary 10 days
100 g Orange peel Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 40 min.
16 g Calcium Chloride (dihydrate) Water Agt Mash 40 min.
3 g Chalk Water Agt Mash 40 min.
 
Yeast
Crossmyloof - BEòIR
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
71.1 0 11.2 113.8 39.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Mash Temperature 68 °C 68 °C 40 min
35 L 68 °C 76 °C 10 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 56.69 L. Suggest reducing initial strike volume to 41.11 L and adding 11.29 L sparge/top-off. 52.4
Strike water volume (equipment estimates 36 L) 52.4
Mash volume with grains (equipment estimates 40.3 L) 56.7
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 45
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -3.8
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 25 L) 40
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 40 L) 25
Total: 52.4  
Equipment Profile Used: System Default
 
Notes

Put it 70/30 Nitro Gas.

Split the batch - one as a normal stout / one as an Xmas stout (with adjuncts).

Last Updated and Sharing
 
402
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-12-22 05:24 UTC