Firestone Walker Merlin Milk Stout - Beer Recipe - Brewer's Friend

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Firestone Walker Merlin Milk Stout

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 36.66 liters
Post Boil Size: 29 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday March 3rd 2022
1.070
1.025
6.0%
26.9
43.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.30 kg Gladfield - American Ale Malt4.3 kg American Ale Malt 37.3 2.54 70.3%
680 g Briess - Roasted Barley680 g Roasted Barley 33.1 300 11.1%
283 g United Kingdom - Dark Crystal 80L283 g Dark Crystal 80L 33 80 4.6%
227 g Briess - Carapils Malt227 g Carapils Malt 34.5 1.5 3.7%
113 g Bairds - Medium Crystal113 g Medium Crystal 35.4 75 1.8%
113 g Weyermann - Carafa Special Type III113 g Carafa Special Type III 29.9 525 1.8%
397 g Lactose (Milk Sugar)397 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.5%
6,113 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Willamette28 g Willamette Hops Pellet 4.5 Boil 60 min 16.38 33.3%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 10.49 33.3%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 33.3%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Boil 10 min.
1 g Epsom Salt Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 21 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 324 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.18 bar       Temp: 20 °C       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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 71 °C 69 °C 60 min
27 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 14.3
Mash volume with grains 18.1
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 20 L) 29
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 36.7
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 19 L) 29
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29 L) 19
Total: 43.3  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-firestone-walker-merlin-milk-stout/

DIRECTIONS
Mill the grains and mash at 156°F (69°C) for 60 minutes. Vorlauf until the runnings are free of particles, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops and lactose according to the schedule. After the boil, chill to about 62°F (17°C), aerate well, and pitch the yeast. Ferment at 65°F (18°C), allowing the temperature to rise to 70°F (21°C) for a diacetyl rest when fermentation is nearly complete. Then crash, package, and carbonate to about 2.4 volumes of CO2.

BREWER’S NOTES
Take precautions against acetaldehyde and diacetyl—keep your sanitation regime airtight, aerate your wort thoroughly after chilling, pitch plenty of healthy yeast, keep the beer on the yeast trub only until fermentation is complete, and limit oxygen exposure after primary fermentation.

Hops: These are interchangeable; go for low-alpha, Noble-type varieties to get about 27 IBUs.

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  • Last Updated: 2022-03-03 02:12 UTC