Left Hand Milk Stout Clone - Beer Recipe - Brewer's Friend

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Left Hand Milk Stout Clone

223 calories 23.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewmasterJohn
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Thursday February 11th 2021
1.067
1.018
6.4%
23.7
40.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 56.1%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7%
14 oz Caramel / Crystal 60L14 oz Caramel / Crystal 60L 34 60 6.1%
12 oz American - Chocolate12 oz Chocolate 29 350 5.3%
14 oz Munich - Light 10L14 oz Munich - Light 10L 33 10 6.1%
12 oz Flaked Barley12 oz Flaked Barley 32 2.2 5.3%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 4.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 7%
4 oz US - Pale 2-Row4 oz Pale 2-Row 37 1.8 1.8%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 0.9%
228 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 17.68 26.1%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.06 73.9%
38.35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.2 gal Infusion 158 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.88 g | 35.5 qt) 9.43 37.7  
Mash volume with grains (equipment estimates 9.94 g | 39.8 qt) 10.49 41.9  
Grain absorption losses -1.66 -6.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.6 30.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.1 24.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.1 g | 24.4 qt) 5.5 22  
Total: 9.43 37.7
Equipment Profile Used: System Default
"Left Hand Milk Stout Clone" American Stout beer recipe by BrewmasterJohn. BIAB, ABV 6.42%, IBU 23.74, SRM 40, Fermentables: (Pale 2-Row, Roasted Barley, Caramel / Crystal 60L, Chocolate, Munich - Light 10L, Flaked Barley, Flaked Oats, Lactose (Milk Sugar)) Hops: (Magnum, East Kent Goldings) Other: (Calcium Chloride (anhydrous), Yeast Nutrient, Irish Moss)
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  • Last Updated: 2023-04-24 17:38 UTC