Milk Stout Take 2 - Beer Recipe - Brewer's Friend

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Milk Stout Take 2

186 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Efficiency: 75% (brew house)
Calories: 186 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Friday February 22nd 2013
1.056
1.016
5.2%
32.2
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 63%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 11.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 7.9%
0.40 lb American - Caramel / Crystal 120L0.4 lb Caramel / Crystal 120L 33 120 6.3%
0.40 lb American - Roasted Barley0.4 lb Roasted Barley 33 300 6.3%
0.30 lb Flaked Barley0.3 lb Flaked Barley 32 2.2 4.7%
6.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4 Boil 60 min 25.81 66.7%
0.50 oz Fuggles0.5 oz Fuggles Hops Leaf/Whole 4 Boil 15 min 6.4 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Water Salts Water Agt Mash --
10 oz Lactose Other Boil 10 min.
1 each Whirlfloc Fining Boil 10 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
119 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 Infusion -- 152 °F 60 min
6 Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.78 11.1  
Mash volume with grains 3.29 13.1  
Grain absorption losses -0.79 -3.2  
Remaining sparge water volume (equipment estimates 2.82 g | 11.3 qt) 2.77 11.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.56 g | 18.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.54 22.2
Equipment Profile Used: System Default
 
Notes

Skipping oatmeal and black patent malt this time.

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  • Last Updated: 2013-04-27 14:01 UTC