Crazy milk stout(or just stout) 2016 - Beer Recipe - Brewer's Friend

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Crazy milk stout(or just stout) 2016

291 calories 32.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 291 calories (Per 330ml)
Carbs: 32.9 g (Per 330ml)
Created: Friday March 4th 2016
1.093
1.028
8.4%
47.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g German - Pale Ale4000 g Pale Ale 39 2.3 43%
1,500 g United Kingdom - Maris Otter Pale1500 g Maris Otter Pale 38 3.75 16.1%
600 g United Kingdom - Roasted Barley600 g Roasted Barley 29 550 6.5%
300 g United Kingdom - Crystal 30L300 g Crystal 30L 34 30 3.2%
450 g United Kingdom - Crystal 60L450 g Crystal 60L 34 60 4.8%
250 g German - Munich Light250 g Munich Light 37 6 2.7%
300 g German - Munich Dark300 g Munich Dark 37 15.5 3.2%
450 g United Kingdom - Chocolate450 g Chocolate 34 425 4.8%
350 g Flaked Barley350 g Flaked Barley 32 2.2 3.8%
350 g Flaked Oats350 g Flaked Oats 33 2.2 3.8%
750 g Lactose (Milk Sugar)750 g Lactose (Milk Sugar) 41 1 8.1%
9,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Pellet 13.1 Boil 60 min 38.59 25.9%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.7 Boil 10 min 8.7 37%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5.7 Whirlpool 0 min 37%
135 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L -- -- 66 °C 90 min
25 L -- -- 78 °C 5 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 26.5
Mash volume with grains 32.1
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 15.7 L) 12
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 33.2 L) 29.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 24.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 24
Total: 38.5  
Equipment Profile Used: System Default
 
Notes

Crystal 30l = Pale crystal 75 EBC

Lactose 15 min end of boil. (just for milk stout)

90 min 1 mash. (water to mash volum)
40 min 2 mash.

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  • Last Updated: 2016-04-28 12:32 UTC