Nenna Milk Stout Vanilla - Beer Recipe - Brewer's Friend

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Nenna Milk Stout Vanilla

213 calories 26.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Fernando Borrego
Calories: 213 calories (Per 330ml)
Carbs: 26.6 g (Per 330ml)
Created: Saturday January 14th 2017
1.068
1.024
5.9%
41.3
38.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,700 g United Kingdom - Maris Otter Pale3700 g Maris Otter Pale 38 3.75 66.7%
500 g United Kingdom - Chocolate500 g Chocolate 34 425 9%
500 g Lactose (Milk Sugar)500 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9%
350 g United Kingdom - Crystal 60L350 g Crystal 60L 34 60 6.3%
250 g Flaked Oats250 g Flaked Oats 33 2.2 4.5%
250 g Torrified Barley250 g Torrified Barley - (late boil kettle addition) 36 2 4.5%
5,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Galena27 g Galena Hops Pellet 12.6 First Wort 0 min 31.91 51.9%
25 g Fuggles25 g Fuggles Hops Pellet 4.9 Boil 15 min 9.35 48.1%
52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.80 g Whirlfloc Fining Boil 15 min.
1 each Yeastamina BIO4 Water Agt Boil 15 min.
1 each Vanilla bean Flavor Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 224 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Injection       Amount: 2ml (5.5g/L) priming sugar      
 
Target Water Profile
Prata + Bonafont (Added Calcium)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 0 0 38 26 0
MASH Water: Água Prata (pH 6.4)
FLY-SPARGE Water: Água Bonafont (pH 5.4)

> 1.5g CaSO4-2H2O (Gypsum)
> 2.5g CaCl2-2H2O
> 4g CaCO3 (Chalk)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.5 L Mash-in / No stop-timer Temperature -- 64 °C 20 min
Until 60m total Temperature -- 67 °C 40 min
Mash-out Temperature -- 76 °C 10 min
14.5 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 17.7
Mash volume with grains 21
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 11.9 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.6 L) 25
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Going into fermentor 18
Total: 31  
Equipment Profile Used: System Default
 
Notes

Fermentation (Primary): 18-19c until attenuation
Fermentation (Secondary): 3 days with +1 ̊c per day until 21-22c
Maturation: +10 days at 12.5-13.5c
Cold Crash: +4days at 0.5c

Add Torrified Barley on Mash-out rest
Add Lactose to 15 min boil

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  • Last Updated: 2017-05-17 21:52 UTC