Milk stout - Beer Recipe - Brewer's Friend

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Milk stout

4459 calories 462.4 g 10 L
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.119 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Graham McMillan
Calories: 4459 calories (Per 10L)
Carbs: 462.4 g (Per 10L)
Created: Saturday November 16th 2024
1.048
1.012
4.8%
17.3
46.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg New Zealand - Ale Malt4 kg Ale Malt 37.4 3.05 61.5%
0.30 kg New Zealand - Roast Barley0.3 kg Roast Barley 32.7 736.04 4.6%
0.40 kg New Zealand - Biscuit Malt0.4 kg Biscuit Malt 35 30.46 6.2%
0.40 kg New Zealand - Dark Crystal Malt0.4 kg Dark Crystal Malt 35.4 96.45 6.2%
0.30 kg New Zealand - Roasted Wheat0.3 kg Roasted Wheat 33.6 279.19 4.6%
0.20 kg New Zealand - Dark Chocolate Malt0.2 kg Dark Chocolate Malt 32.7 659.9 3.1%
0.50 kg Gladfield - Big O, Malted Oats0.5 kg Big O, Malted Oats 27.5 2.28 7.7%
0.20 kg Gladfield - Rye Malt0.2 kg Rye Malt 35 3 3.1%
0.20 kg Gladfield - Rolled Oats (harraway's)0.2 kg Rolled Oats (harraway's) 32.2 1.62 3.1%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Nelson Sauvin25 g Nelson Sauvin Hops Pellet 12.5 Boil 60 min 15.29 62.5%
15 g Riwaka15 g Riwaka Hops Pellet 5.5 Boil 15 min 2 37.5%
40 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 4 12 9 5 94
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Based on your provided mash thickness (3.7 L/kg), your strike volume will exceeds the total water needed for the recipe (18.8 L). Reduce mash thickness to 2.89 L/kg or increase pre-boil volume to 16.3 L.  
Strike water volume at mash thickness of 3.7 L/kg 23.7
Mash volume with grains 28
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 28
Going into fermentor 28
Total: 18.8  
Equipment Profile Used: System Default
"Milk stout" Oatmeal Stout beer recipe by Graham McMillan. All Grain, ABV 4.75%, IBU 17.3, SRM 46.28, Fermentables: (Ale Malt, Roast Barley, Biscuit Malt, Dark Crystal Malt, Roasted Wheat, Dark Chocolate Malt, Big O, Malted Oats, Rye Malt, Rolled Oats (harraway's)) Hops: (Nelson Sauvin, Riwaka)
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  • Last Updated: 2024-11-20 06:45 UTC