Buttafinga Milk Stout - Beer Recipe - Brewer's Friend

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Buttafinga Milk Stout

251 calories 28.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 11 gallons (ending kettle volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 83% (ending kettle)
Calories: 251 calories (Per 12oz)
Carbs: 28.9 g (Per 12oz)
Created: Friday September 18th 2015
1.075
1.023
6.8%
23.0
38.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 58.6%
1.30 lb American - Roasted Barley1.3 lb Roasted Barley 33 300 4.8%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 5.5%
2 lb American - Chocolate2 lb Chocolate 29 350 7.3%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 7.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 3.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 5.5%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.3%
27.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 5.3 Boil 60 min 16.88 50%
2 oz Willamette2 oz Willamette Hops Pellet 5.3 Boil 10 min 6.12 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Peanut Butter Cap'n Crunch Flavor Mash --
2 each Peanut butter Cap'n Crunch Flavor Secondary --
1.25 oz Peanut butter extract Flavor Kegging --
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 758 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Black Malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 20 41 29 160
Baking Soda and Pickling Lime used to add alkalinity.Target 5.5 pH
Salts (Mash, Sparge) grams
Gypsum: .5, 1.7
Epsom: 1.9, 1.4
Soda: 1.6, 0
CaCl: 2.9, 4.4
Lime: 2.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.49 38  
Mash volume with grains 11.51 46  
Grain absorption losses -3.16 -12.7  
Remaining sparge water volume 6.43 25.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 12.5 50  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil volume 11 44  
Estimated amount in fermentor 11 44  
Total: 15.91 63.7
Equipment Profile Used: System Default
"Buttafinga Milk Stout" Sweet Stout beer recipe by mascervesa. All Grain, ABV 6.8%, IBU 23, SRM 38.69, Fermentables: (Pale 2-Row, Roasted Barley, Caramel / Crystal 80L, Chocolate, Munich - Light 10L, Flaked Barley, Flaked Oats, Lactose (Milk Sugar)) Hops: (Willamette) Other: (Peanut Butter Cap'n Crunch, Peanut butter Cap'n Crunch, Peanut butter extract )
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  • Last Updated: 2016-04-10 17:14 UTC