P3lu54 Milk Stout Braumeister 20 - Beer Recipe - Brewer's Friend

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P3lu54 Milk Stout Braumeister 20

226 calories 23.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.17 liters
Post Boil Size: 21.86 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Source: La Birra Nostra
Hop Utilization: 94%
Calories: 226 calories (Per 330ml)
Carbs: 23.8 g (Per 330ml)
Created: Wednesday July 7th 2021
1.073
1.019
7.1%
5.4
45.7
5.6
17.08
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg German - Pale Ale4.4 kg Pale Ale 1.65 € / kg
7.26 € 		39 2.3 65.2%
500 g Flaked Oats500 g Flaked Oats 0.95 € / kg
0.48 € 		33 2.2 7.4%
400 g Castle Malting - Château Biscuit400 g Château Biscuit 1.91 € / kg
0.76 € 		35 17 5.9%
400 g Castle Malting - Château Chocolat400 g Château Chocolat 2.14 € / kg
0.86 € 		38 488.1 5.9%
150 g Castle Malting - Château Black150 g Château Black 1.85 € / kg
0.28 € 		34 488 2.2%
300 g German - CaraAroma300 g German - CaraAroma 2.27 € / kg
0.68 € 		34 130 4.4%
100 g Weyermann - Roasted Barley100 g Roasted Barley 2.79 € / kg
0.28 € 		29.9 432 1.5%
500 g Lactose (Milk Sugar)500 g Lactose (Milk Sugar) - (late boil kettle addition) 5.50 € / kg
2.75 € 		41 1 7.4%
6,750 g / 13.34 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops 0.04 € / g
0.42 € 		Pellet 5 Boil 60 min 5.44 100%
10 g / 0.42 €
 
Other Ingredients
Amount Name Cost Type Use Time
6 ml Phosphoric acid Water Agt Mash 0 min.
5 g Irish Moss 0.05 € / g
0.26 € 		Fining Boil 15 min.
3 g Gypsum 0.03 € / g
0.09 € 		Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.35 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
2.97 € / each
2.97 €
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
2.97 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Strike -- 55 °C --
Infusion 64 °C 64 °C 30 min
Infusion 72 °C 72 °C 40 min
Infusion 78 °C 78 °C 15 min
3 L Sparge -- 78 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.8
Mash volume with grains 26.9
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 10.8 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.4 L) 26.2
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 21.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.9 L) 21
Total: 33.3  
Equipment Profile Used: System Default
 
Notes



Cold Mash of the dark malts:
Chocolate Malt 400gr
Black Malt 150gr
Rosted Barley 100gr
CaraAroma Malt 130ºL 300gr

15 minutes Before end of boil. Add lactose

7-10 Days primary Ferment
Secondary : 5 days 5ºC

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  • Last Updated: 2022-02-05 10:53 UTC