Trig Point Milk Stout 90L Boil - Beer Recipe - Brewer's Friend

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Trig Point Milk Stout 90L Boil

131 calories 13.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 75 min
Batch Size: 75 liters (fermentor volume)
Pre Boil Size: 90 liters
Post Boil Size: 85 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Karl Stevens
Calories: 131 calories (Per 330ml)
Carbs: 13.1 g (Per 330ml)
Created: Sunday April 25th 2021
1.043
1.010
4.4%
15.8
29.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Crisp Malting - Finest Maris Otter9 kg Finest Maris Otter 38 3 62.9%
1,100 g Flaked Oats1100 g Flaked Oats 33 2.2 7.7%
650 g Crisp Malting - Cara Gold malt650 g Cara Gold malt 34 14 4.5%
450 g German - CaraMunich II450 g CaraMunich II 34 46 3.1%
600 g Crisp Malting - Pale Wheat Malt600 g Pale Wheat Malt 38.7 2 4.2%
950 g Crisp Malting - Pale Chocolate950 g Pale Chocolate 32.7 220 6.6%
950 g United Kingdom - Brown950 g Brown 32 65 6.6%
600 g Crisp Malting - Black600 g Black 34.5 600 4.2%
14,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Fuggles65 g Fuggles Hops Pellet 4.5 Boil 60 min 10.72 61.9%
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 30 min 5.07 38.1%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Pure Vanilla Extract Flavor Boil 30 min.
25 g Dark Chocolate Flavor Boil 15 min.
625 g lactose Flavor Boil 15 min.
175 g CACAO NIBS Flavor Whirlpool 20 min.
37.50 g Ground Coffee Flavor Whirlpool 20 min.
150 g CACAO NIBS Flavor Secondary 3 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
30 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 281 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37.5 L Infusion 85 °C 65 °C 75 min
37.5 L Sparge 85 °C 78 °C 45 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 14 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 82.65 L. Suggest reducing initial water volume to 45.4 L and adding 37.25 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 52.34 L. Suggest reducing strike water volume to 35.96 L and adding 6.94 L sparge/top-off. 42.9
Strike water volume at mash thickness of 3 L/kg 42.9
Mash volume with grains 52.3
Grain absorption losses -14.3
Remaining sparge water volume (equipment estimates 55 L) 62.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 82.7 L) 90
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 75 L) 85
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 85 L) 75
Total: 105.2  
Equipment Profile Used: System Default
 
Notes

Late cacao goes in after primary fermentation and stays in 3 - 4 days.

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  • Last Updated: 2021-11-25 11:49 UTC