B&W's Milk Stout (Mk IV) - Beer Recipe - Brewer's Friend

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B&W's Milk Stout (Mk IV)

179 calories 23.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 80 liters (fermentor volume)
Pre Boil Size: 89 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ben and Warren
Calories: 179 calories (Per 330ml)
Carbs: 23.6 g (Per 330ml)
Created: Monday October 9th 2017
1.057
1.022
4.5%
24.2
38.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.35 kg United Kingdom - Maris Otter Pale13.35 kg Maris Otter Pale 38 3.75 70.3%
0.75 kg Flaked Barley0.75 kg Flaked Barley 32 2.2 3.9%
0.75 kg United Kingdom - Roasted Barley0.75 kg Roasted Barley 29 550 3.9%
0.95 kg United Kingdom - Crystal 140L0.95 kg Crystal 140L 33 140 5%
0.95 kg United Kingdom - Chocolate0.95 kg Chocolate 34 425 5%
0.75 kg Belgian - Special B0.75 kg Special B 34 115 3.9%
1.50 kg Lactose (Milk Sugar)1.5 kg Lactose (Milk Sugar) 41 1 7.9%
19 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Challenger75 g Challenger Hops Pellet 8.8 Boil 60 min 20.76 75%
25 g Challenger25 g Challenger Hops Pellet 8.8 Boil 15 min 3.43 25%
100 g / £ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sudbury water (CO10 0JD)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
135 7 24 44 53 340
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L RIMS Mash Infusion -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 86.2 L. Suggest reducing initial water volume to 45.4 L and adding 40.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 64.05 L. Suggest reducing strike water volume to 33.85 L and adding 18.65 L sparge/top-off. 52.5
Strike water volume at mash thickness of 3 L/kg 52.5
Mash volume with grains 64.1
Grain absorption losses -17.5
Remaining sparge water volume (equipment estimates 51.1 L) 53.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 86.2 L) 89
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 80
Going into fermentor 80
Total: 106.4  
Equipment Profile Used: System Default
 
Notes

2nd generation of WLP002 (after 40 lt Pumpkin Ale)

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  • Last Updated: 2017-10-18 07:56 UTC