Milk Stout - Beer Recipe - Brewer's Friend

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Milk Stout

193 calories 22.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Rob
Calories: 193 calories (Per 330ml)
Carbs: 22.9 g (Per 330ml)
Created: Thursday October 13th 2022
1.062
1.020
5.4%
27.4
34.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Maris Otter Pale7 kg Maris Otter Pale 38 3.75 69.4%
500 g United Kingdom - Extra Dark Crystal 120L500 g Extra Dark Crystal 120L 33 120 5%
400 g United Kingdom - Pale Chocolate400 g Pale Chocolate 33 207 4%
230 g Bestmalz - BEST Roasted Barley230 g BEST Roasted Barley 30 480 2.3%
750 g Lactose (Milk Sugar)750 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.4%
600 g Flaked Oats600 g Flaked Oats 33 2.2 6%
250 g German - Carapils250 g German - Carapils 35 1.3 2.5%
350 g Weyermann - Carafa Special Type 1 350 g Carafa Special Type 1 29.9 340 3.5%
10,080 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Fuggles70 g Fuggles Hops Pellet 4.2 Boil 60 min 21.46 70%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.5 Boil 15 min 5.98 30%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
9 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
20 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
160 22 42 210 90 150
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50.7 L Strike 70 °C 67 °C 70 min
2 L Sparge 78 °C 78 °C --
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 34.1
Mash volume with grains 40.2
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 16.9 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.7 L) 45
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 35 L) 40
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 40 L) 35
Total: 55.2  
Equipment Profile Used: System Default
 
Notes

52.7 Litres of water in total
Add AMS and 1 x campden tablet
20% =10.5 of RO water
Mix 350g extra dark crystal (160L) with 150g (60L)
Stout mash schedule
Ph after 18 mins 5.5-5.6
Stirred grist after 30 and 55 mins
Pre boil Amount 46 Og 1.050
Added Lactose 15mins from end of boil
Post boil 41 litres
Racked into 2 fermenters approx 17L and 19L
OG 1.060
Ferment at 17 C for 5 days then ramp up a tad towards end of fermentation
After 5 days temp raised to 19 degrees
After 11 days checked gravity 1.024
Made up tincture of 120g cocoa nibs and 1 vanilla pod, left for four days, strained and put in freezer

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  • Last Updated: 2022-11-30 11:26 UTC