22. Darkerness Milk Stout - Beer Recipe - Brewer's Friend

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22. Darkerness Milk Stout

233 calories 30.3 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: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: WWBD?
Calories: 233 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created: Sunday June 1st 2014
1.069
1.026
5.7%
21.5
39.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 47.3%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 21.8%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 14.5%
1 lb American - Chocolate1 lb Chocolate 29 350 7.3%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.6%
8 oz American - Victory8 oz Victory 34 28 3.6%
4 oz German - De-Husked Caraf III4 oz De-Husked Caraf III 32 470 1.8%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 45 min 15.62 66.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 25 min 5.91 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 4 oz       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Darkerness Water Profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Single Infusion -- 155 °F 60 min
22 qt Batch Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.67 14.7  
Mash volume with grains 4.61 18.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 5.55 22.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Rack to separate fermenters at secondary:

  1. Milk Stout
  2. Creme' Brûlée Milk Stout
    • Vanilla Beans in Bourbon
    • Carmalized Lactose
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2015-12-28 16:41 UTC