Espresso Milk Stout 01R 20L 70/70 - Beer Recipe - Brewer's Friend

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Espresso Milk Stout 01R 20L 70/70

143 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 143 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Thursday September 29th 2022
1.046
1.017
3.9%
18.9
59.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2,320 g The Swaen - Dutch Pale Ale2320 g Dutch Pale Ale 37.3 7 54.6%
600 g Dingemans - Biscuit600 g Biscuit 34.5 57.21 14.1%
480 g Dingemans - Special B480 g Special B 33.1 332.07 11.3%
320 g The Swaen - BlackSwaen Chocolate B320 g BlackSwaen Chocolate B 34.5 900.48 7.5%
280 g Weyermann - Rye Malt280 g Rye Malt 36 8.38 6.6%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) 41 1.17 5.9%
4,250 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18.35 g Northern Brewer18.35 g Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 18 64.7%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Whirlpool at 95 °C 0 min 0.9 35.3%
28.35 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
800 ml Espresso Flavor Bottling 0 min.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Overdinkel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.4 L/kg 13.6
Mash volume with grains 16.2
Grain absorption losses -4
Remaining sparge water volume 14.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25.8 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 17.2 L) 20
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 20
Total: 27.7  
Equipment Profile Used: System Default
 
Notes

https://brouwbeesten.nl/recept-espresso-milk-stout/

400 gram lactose
800 ml espresso

AANTEKENINGEN:



--------------------------------------------------------------------------------------

Naam:

DOELSTELLING RECEPT:

Gewenste hopbitterheid: 19 IBU

Gewenste kleur: 55 - 65 EBC

Alcohol: Ongeveer 3.5 - 4.5%

Kleur: Zwart

Schuimkraag:

Geur:

Smaak:

Hopbitterheid:

Koolzuur:


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INGREDIENTEN MOUT:

  • Chateau - Biscuit mout
  • Weyerman - Roggemout

  • 800 ml espresso

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    MAISCH-STAPPEN:

    Stap 2 - 60 min. 68 graden - Maischen
    Stap 3 - 05 min. 75 graden - Uitmaischen
    Stap 4 - 60 min. 100 graden - Koken

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    AANPASSINGEN T.O.V VOORGAANDE BROUW:

    RECEPT:
    -NVT

    WERKWIJZE:
    -NVT

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    WATERGEBRUIK:

    Beslagdikte . 5.0 L/kg
    Startvolume: 20.0 Liter
    Moutopname: 4 x 1 = 4.0 Liter
    Over: 16.00 liter
    Aanspoelen tot: 23 Liter
    Spoelwater: 7.0 Liter

    Spoel methode: Fly Sparge

    Verwacht:
    Volume aanvang koken: 23 Liter - SG:
    Volume na 60 min. koken: 20 Liter SG:

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    GISTSTARTER:

    Ja

    Giststarter activeren aanvang brouwen
    800 ml apart houden na spoelen en koken in erlenmeyer


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    VERGISTING:

    Hoofdgisting : 21 C
    Nagisting: 22 C
    Rijping: 15 C

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    BOTTELEN:

    Bottelsuiker: 5.0 gr/L


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    LINKS & TIPS:
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  • Last Updated: 2022-10-20 08:37 UTC