Milk Stout - Beer Recipe - Brewer's Friend

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Milk Stout

170 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 73% (brew house)
Source: jba
No Chill: 20 minute extended hop boil time
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Sunday March 2nd 2014
1.055
1.016
5.0%
28.3
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg American - Pale 2-Row7 kg Pale 2-Row 37 1.8 57.4%
2 kg German - CaraAmber2 kg CaraAmber 34 23 16.4%
2 kg German - Carafa II2 kg Carafa II 32 425 16.4%
0.70 kg Lactose (Milk Sugar)0.7 kg Lactose (Milk Sugar) 41 1 5.7%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 4.1%
12.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Nugget25 g Nugget Hops Pellet 14 Boil 60 min 18.79 35.7%
15 g Cascade 15 g Cascade Hops Pellet 7 Boil 30 min 5.08 21.4%
15 g Cascade 15 g Cascade Hops Pellet 7 Boil 15 min 4.43 21.4%
15 g Cascade 15 g Cascade Hops Pellet 7 Dry Hop 0 days 21.4%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
700 g Lactoza Flavor Boil 30 min.
5 g Irish Moss Fining Boil 15 min.
500 g Brewing Sugar Other Primary --
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 509 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
sofia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 3 5 7 11 33
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 52 °C 20 min
30 L Infusion -- 63 °C 60 min
30 L Infusion -- 72 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.98 L. Suggest reducing initial water volume to 45.4 L and adding 10.58 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 34.5
Mash volume with grains 42.1
Grain absorption losses -11.5
Remaining sparge water volume (equipment estimates 33.4 L) 32.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 56 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 50
Going into fermentor 50
Total: 66.9  
Equipment Profile Used: System Default
 
Notes

Lactoza - boil for 30 min.
Irish Moss - boil 15 min.
30 gr. Cascade in primary.
NO CHILL
Primary Fermentation - The hops are missing as bitterness - add 1.5 kg.(+1.3-1.4% abv) brewing sugar in 5 l. of water and 15 g. of Cascade hops boil for 15 min. put in primary.
Dry hop with 15 g. cascade in secondary.
The expected abv is 6.5%.
American - Pale 2-Row is BG Malt.
German Wheat Malt is instead of flaked oats.
Third hop addition is after boil( in primary) there was a lack of bitterness so I added a bit.

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  • Last Updated: 2014-03-04 13:23 UTC
  • Snapshot Created: 2014-03-02 21:45 UTC