Milk Stout 5.5 Gallon Robobrew - Beer Recipe - Brewer's Friend

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Milk Stout 5.5 Gallon Robobrew

193 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.45 gallons
Post Boil Size: 5.64 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 193 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Saturday December 18th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 66%
1.75 lb Bairds - Pale Chocolate1.75 lb Pale Chocolate 33 207 14.4%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4.1%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.2%
6 oz United Kingdom - Black Patent6 oz Black Patent 27 525 3.1%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 18.28 57.1%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 10 min 3.31 28.6%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5 Boil 0 min 14.3%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.75 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.60 g Epsom Salt Water Agt Sparge 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Sparge 1 hr.
1.80 g Baking Soda Water Agt Mash 1 hr.
1.10 g Baking Soda Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Nestle Pure Life
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
4.28 gal Mash -- 155 °F 60 min
4.28 gal Mash Out -- 168 °F 10 min
Starting Mash Thickness: 1.65 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.65 qt/lb 4.59 18.4  
Mash volume with grains 5.48 21.9  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume (equipment estimates 4.04 g | 16.2 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 27.9 qt) 6.45 25.8  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.64 22.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.64 g | 22.6 qt) 5.5 22  
Total: 8.09 32.4
Equipment Profile Used: System Default
 
Notes

Hops: EKG, Fuggles, Northern Brewer
Yeast: California Ale, WLP004 Irish Ale, WLP005 British Ale, Imperial Darkness, Lower Attenuation 75% or less.
Ph BF 5.40, EZ 5.35

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  • Last Updated: 2021-12-18 16:00 UTC