Milk stout - Beer Recipe - Brewer's Friend

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Milk stout

165 calories 20.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 50% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Wednesday May 24th 2023
1.053
1.018
4.5%
29.1
30.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Agrária - Pale Ale Malt1 kg Pale Ale Malt 37 2.8 61.9%
70 g Castle Malting - Château Biscuit70 g Château Biscuit 35 17 4.3%
35 g Belgian - Special B35 g Special B 34 115 2.2%
10 g Belgian - Roasted Barley10 g Roasted Barley 30 575 0.6%
100 g Flaked Oats100 g Flaked Oats 33 2.2 6.2%
100 g American - Chocolate100 g Chocolate 29 350 6.2%
100 g Lactose (Milk Sugar)100 g Lactose (Milk Sugar) 41 1 6.2%
200 g American - Wheat200 g Wheat 38 1.8 12.4%
1,615 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 60 min 29.1 100%
10 g / $ 0.00
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
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 (equipment estimates 13.1 L) 13.7
Mash volume with grains (equipment estimates 14.1 L) 14.7
Grain absorption losses -1.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 10.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Volume into fermentor 5
Total: 13.7  
Equipment Profile Used: System Default
"Milk stout" Sweet Stout beer recipe by Lord Demolay. BIAB, ABV 4.5%, IBU 29.1, SRM 30.79, Fermentables: (Pale Ale Malt, Château Biscuit, Special B, Roasted Barley, Flaked Oats, Chocolate, Lactose (Milk Sugar), Wheat) Hops: (Fuggles)
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  • Public: Yup, Shared
  • Last Updated: 2023-05-26 02:57 UTC