Chai Milk Stout - Beer Recipe - Brewer's Friend

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Chai Milk Stout

193 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.25 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Stuart Lay
Hop Utilization: 98%
Calories: 193 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Wednesday November 17th 2021
1.058
1.017
5.5%
27.3
16.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.50 lb American - Pilsner17.5 lb Pilsner 37 1.8 75.4%
2.25 lb American - Caramel / Crystal 80L2.25 lb Caramel / Crystal 80L 33 80 9.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.6%
5 oz American - Chocolate5 oz American - Chocolate 29 350 1.3%
2.50 oz American - Roasted Barley2.5 oz American - Roasted Barley 33 300 0.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.3%
23.22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 15.45 50%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 30 min 11.87 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Cinnamon Spice Boil 5 min.
2.50 oz Ginger Spice Boil 5 min.
0.50 oz Nutmeg Spice Boil 5 min.
0.50 oz cardamom Spice Boil 5 min.
0.50 oz Cloves Spice Boil 0 min.
0.50 oz Allspice Spice Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Add remaining chocolate and roast barley at the beginning or batch sparge recirculation to achieve mash ph. Add 23oz Chocolate and 11.5oz Roasted Barley at sparge.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 qt Strike 163 °F 152 °F 60 min
28 qt Batch Sparge 162 °F 153 °F --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.6 qt/lb 8.89 35.6  
Mash volume with grains 10.67 42.7  
Grain absorption losses -2.78 -11.1  
Remaining sparge water volume (equipment estimates 6.71 g | 26.8 qt) 7.31 29.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 13.25 53  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.2 64.8
Equipment Profile Used: System Default
"Chai Milk Stout" American Stout beer recipe by Stuart Lay. All Grain, ABV 5.48%, IBU 27.32, SRM 16.73, Fermentables: (Pilsner, Caramel / Crystal 80L, Flaked Oats, American - Chocolate, American - Roasted Barley, Lactose (Milk Sugar)) Hops: (Willamette) Other: (Cinnamon, Ginger, Nutmeg, cardamom, Cloves, Allspice)
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  • Last Updated: 2021-11-20 02:57 UTC