Udder Cream (Milk Stout) - Beer Recipe - Brewer's Friend

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Udder Cream (Milk Stout)

482 calories 52.4 g 12 oz
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Beer Stats
Method: Extract
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 70% (steeping grains only)
Source: Banished Scotsman
Calories: 482 calories (Per 12oz)
Carbs: 52.4 g (Per 12oz)
Created: Sunday July 15th 2012
1.142
1.041
13.3%
65.8
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Light3.3 lb Liquid Malt Extract - Light 35 4 18.8%
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light 42 4 22.7%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 18.8%
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber 42 10 17%
1 lb Brown Rice Syrup - Gluten Free1 lb Brown Rice Syrup - Gluten Free 44 2 5.7%
14.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 4.3%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 5.7%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 5.7%
0.25 lb Belgian - De-Bittered Black0.25 lb De-Bittered Black 34 566 1.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 6.5 Boil 60 min 16.7%
1 oz El Dorado1 oz El Dorado Hops Leaf/Whole 16 Boil 60 min 16.7%
2 oz Willamette2 oz Willamette Hops Leaf/Whole 4.5 Boil 30 min 33.3%
2 oz Willamette2 oz Willamette Hops Leaf/Whole 4.5 Boil 15 min 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Lactose Flavor Boil 30 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
EC-1118, tertiary fermentation
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Cane Sugar       Amount: 0.25 cup      
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.42 g | 21.7 qt) 4.19 16.8  
Mash volume with grains (equipment estimates 5.42 g | 21.7 qt) 4.43 17.7  
Grain absorption losses (steeping) -0.38 -1.5  
Volume increase from sugar/extract (early additions) 1.18 4.7  
Pre boil volume (equipment estimates 6.23 g | 24.9 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 4.5 18  
Going into fermentor 4.5 18  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.19 16.8
Equipment Profile Used: System Default
 
Notes

7/24/2011 Start
Pitched 300B of 1728 cells (3 smack packs)
Primary, 72-74 degrees
8/6/2011
Transferred to secondary, 72-74 degrees
10/10/2011
Transferred to tertiary, 66-68 degrees
Pitched 50B (1 pack dry, rehydrated) EC-1118 French champagne yeast
10/30/2011-bottling day

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  • Last Updated: 2012-07-15 01:01 UTC