Sweet Milk Stout - Beer Recipe - Brewer's Friend

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Sweet Milk Stout

250 calories 32.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 92% (brew house)
Calories: 250 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
Created: Friday April 15th 2016
1.074
1.028
6.4%
31.8
38.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Ireland - Stout Malt7.5 lb Stout Malt 37 2 48.4%
1.50 lb Canadian - Honey Malt1.5 lb Honey Malt 37 25 9.7%
1.25 lb Lactose (Milk Sugar)1.25 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.1%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 6.5%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.5%
0.75 lb United Kingdom - Golden Naked Oats0.75 lb Golden Naked Oats 33 10 4.8%
0.75 lb United Kingdom - Oat Malt0.75 lb Oat Malt 28 2 4.8%
0.50 lb Briess - Briess Extra Special Malt0.5 lb Briess Extra Special Malt 33 130 3.2%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.2%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.6%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 1.6%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 1.6%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Northern Brewer1.4 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 31.82 70%
0.60 oz Northern Brewer0.6 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 30%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
25 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 442 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Water Additions 12 gallons
Calcium Sulfate Dihydrate 11.00
Magnesium Sulphate 3.00
Sodium Chloride 8.60
Calcium chloride 2.00
Magnesium Chloride 1.80
Calcium Carbonate 16.00
Sodium Bicarbonate 1.00
Calcium Hydroxide 1.00
Sodium Hydroxide
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Dough In Temperature -- 140 °F 20 min
3 gal Infusion -- 155 °F 90 min
4 gal Fly Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.16 20.6  
Mash volume with grains 6.26 25  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 5.5 g | 22 qt) 5.27 21.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 8.73 g | 34.9 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.1 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.43 41.7
Equipment Profile Used: System Default
"Sweet Milk Stout" Sweet Stout beer recipe by John F McGuire. All Grain, ABV 6.38%, IBU 31.82, SRM 38.73, Fermentables: (Stout Malt, Honey Malt, Lactose (Milk Sugar), Dark Chocolate, Rice Hulls, Golden Naked Oats, Oat Malt, Briess Extra Special Malt, Flaked Oats, Roasted Barley, Flaked Barley, Black Malt) Hops: (Northern Brewer) Other: (Irish Moss, Yeast Nutrient)
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  • Last Updated: 2017-03-14 21:35 UTC