Basic Milk Stout - Beer Recipe - Brewer's Friend

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Basic Milk Stout

223 calories 24.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Wednesday February 21st 2024
1.067
1.019
6.3%
0.0
30.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb US - Pale 2-Row4 lb Pale 2-Row 37 1.8 66.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 8.3%
0.50 lb Cara 45L0.5 lb Cara 45L 34 42 8.3%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 8.3%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 8.3%
6 lbs / $ 0.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 54 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.19 gal Strike 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 4.9 19.6  
Mash volume with grains 5.34 21.4  
Grain absorption losses -0.69 -2.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume 4 16  
Boil off losses -1.5 -6  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.9 19.6
Equipment Profile Used: System Default
"Basic Milk Stout" Sweet Stout beer recipe by Anonymous. BIAB, ABV 6.27%, IBU 0, SRM 30.64, Fermentables: (Pale 2-Row, Flaked Oats, Cara 45L, Chocolate, Lactose (Milk Sugar))
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  • Public: Yup, Shared
  • Last Updated: 2024-02-21 05:12 UTC