Oak-milk stout - Beer Recipe - Brewer's Friend

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Oak-milk stout

139 calories 16.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.99 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 139 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
Created: Wednesday August 23rd 2023
1.042
1.013
3.9%
25.6
36.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb Simpsons - Maris Otter pale3.25 lb Maris Otter pale 38 2.4 60.5%
6 oz Brown Malt6 oz Brown Malt 34 90.36 7%
7 oz Flaked Barley7 oz Flaked Barley 32 2.2 8.1%
7 oz American - Chocolate7 oz Chocolate 29 350 8.1%
6 oz Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 7%
2 oz Weyermann - Carafa Special Type III2 oz Carafa Special Type III 29.9 525 2.3%
86 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8 Boil 60 min 25.56 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
1 oz Oak Chips Flavor Secondary 14 days
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Bedford British WLP006
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
5.25 gal Strike 155 °F 150 °F --
1 gal Sparge 200 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 5.87 23.5  
Mash volume with grains 6.27 25.1  
Grain absorption losses -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 4.99 20  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 4 16  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 4 g | 16 qt) 3.5 14  
Total: 5.87 23.5
Equipment Profile Used: System Default
 
Notes

Wyeast 1099 (Whitbread Ale) or 1187 (Ringwood) are alternatives, or Irish ale
Add lactose 5 mins before end of boil

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  • Last Updated: 2023-09-03 22:51 UTC