Milk Stout - Beer Recipe - Brewer's Friend

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Milk Stout

182 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.9 gallons
Post Boil Size: 7.03 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Charles
Calories: 182 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Friday December 27th 2024
1.054
1.021
4.3%
29.3
34.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Muntons - Maris Otter9 lb Maris Otter 38 2.3 69.6%
1 lb Thomas Fawcett - Pale Chocolate Malt1 lb Pale Chocolate Malt 32.2 230 7.7%
8 oz German - Carafa III8 oz Carafa III 32 535 3.9%
8 oz Joe White - Dark Crystal Malt8 oz Dark Crystal Malt 34.5 85 3.9%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 5.8%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 1.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 7.7%
207 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Yakima Chief Hops - Fuggle UK1.75 oz Fuggle UK Hops Pellet 5.6 Boil 60 min 29.27 100%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Boil 10 min.
0.50 tsp BSG - Fermax Yeast Nutrient Other Boil 5 min.
1 lb Lactose Water Agt Mash 0 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 158 °F 154 °F 60 min
6 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.98 11.9  
Mash volume with grains 3.94 15.8  
Grain absorption losses -1.49 -6  
Remaining sparge water volume (equipment estimates 6.74 g | 27 qt) 6.58 26.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 8.07 g | 32.3 qt) 7.9 31.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 7.03 28.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.03 g | 28.1 qt) 6.5 26  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

IMPORTANT to add Lactose to Fermentables section. Yes, even if it is not fermentable. Otherwise it will not calculate into OG, FG and ABV.
I originally only had Lactose listed in "Other Ingredient" and thought my numbers on brew day and after fermentation were way off.
Adding the Lactose into Fermentables brought my number to almost dead on what was calculated.

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  • Last Updated: 2025-02-01 19:32 UTC