Milk Stout - Beer Recipe - Brewer's Friend

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Milk Stout

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 120 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Billy Bons
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Saturday December 19th 2015
1.051
1.013
5.1%
56.2
35.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 60%
1.60 kg German - Dark Munich1.6 kg Dark Munich 36 10 32%
0.40 kg American - Black Malt0.4 kg Black Malt 28 500 8%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Brewer's Gold35 g Brewer's Gold Hops Pellet 9 Boil 105 min 52.73 77.8%
10 g Spalt10 g Spalt Hops Pellet 4.5 Boil 15 min 3.45 22.2%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g irish moss Other Boil 15 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Font Agudes Montseny(Catalunya)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 17 30 16 38 259
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Start mashing Temperature -- 60 °C --
23 L Infusion -- 65 °C 40 min
23 L Infusion -- 72 °C 30 min
23 L Mash out Infusion -- 78 °C 5 min
Starting Mash Thickness: 3.6 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 18
Mash volume with grains 21.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 17.5 L) 10.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 23
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

FERMENTATION
Fermentation temperature at around 22 °C 3-5 days
after put primer and dextrosa 1 gr/l
MATURING
2-3 days at room temperature, followed by 3-4 weeks in the refrigerator at 10°C

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  • Last Updated: 2016-02-29 21:24 UTC