Milk Stout (Mama's Milk Stout) - Beer Recipe - Brewer's Friend

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Milk Stout (Mama's Milk Stout)

193 calories 26.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Sonny
Calories: 193 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Sunday November 12th 2017
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OG: 1.058 FG: 1.018 ABV: 5.2% IBU: 22

1.057
1.023
4.5%
23.4
34.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 75.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.5%
0.66 lb American - Chocolate0.66 lb Chocolate 29 350 5%
0.66 lb American - Caramel / Crystal 90L0.66 lb Caramel / Crystal 90L 33 90 5%
0.66 lb American - Roasted Barley0.66 lb Roasted Barley 33 300 5%
0.34 lb United Kingdom - Pale Chocolate0.34 lb Pale Chocolate 33 207 2.6%
13.32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g East Kent Goldings32 g East Kent Goldings Hops Pellet 5.6 Boil 60 min 23.35 100%
32 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Pittsburgh Tap (7/3/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
Mash:
- 1/2 tsp CaCl2
- 1/2 tsp CaCO3

Boil:
- 1/2 tsp CaCO3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Single Infusion Infusion 162 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.62 18.5  
Mash volume with grains 5.61 22.4  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume 5.17 20.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.46 g | 33.9 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.79 g | 23.1 qt) 6.25 25  
Estimated amount in fermentor 6.25 25  
Total: 9.79 39.2
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. 1 Day prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 1 packet of WLP002 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 24 hours.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 4.2 gallons for 1.5 lb/qt ratio.

  5. Prior to heating HLT, check pH of tap water

    pH: ______

  6. STRIKE WATER: 164F.
  7. Add Grains @ 162F.
  8. Allow Temperature to fall to 152F prior to closing lid.
  9. Check Mash pH ~15 minutes into Mash.

    pH: ______

  10. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  11. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
  12. Begin Vorlauf!

    SPARGE

  13. Add 6.5gal of water to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

    Lactic Acid addition: ____ mL
    Final pH measurement:     ____

  14. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
  15. Recirculate 4 times (or until clear running's) prior to collecting wort.
  16. Attempt to Sparge over 40 minutes, collect 7.75 gal into boil kettle.

    BOIL

  17. Check Pre-Boil Gravity (goal: 1.042) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  18. Adjust Gravity to Goal (1.042)

    Adjusted Gravity: ____ (__ @ __ F)

    PRE-BOIL pH:     ____

  19. Adjust Pre-Boil pH to: ~5.5 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  20. Boil for 90 minutes (goal OG: 1.059)
  21. Add Kent Golding Hops @ 60 minutes.
  22. Add Lactose @ 15 minutes.
  23. Add 1 crushed Whirlfloc tablet @ 5 minutes.
  24. Chill wort to ~70F after completion of Boil
  25. Auto-siphon wort from Kettle into Mash Cooler with Hop Cylinder + fine mesh bag attached (at the end of auto-siphon)
  26. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
  27. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

    ORIGINAL GRAVITY: ______ (goal: 1.059)

    FERMENTATION

  28. Goal Starting Temp: 67F
  29. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 70F. Leave at 70F for the duration of Fermentation
  30. After diacetyl has cleaned up, cold crash beer to 40F for 2-3 Days prior to transferring to Keg.

    carbonate to approximately 1.5-2 volumes CO2
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  • Last Updated: 2021-11-14 14:54 UTC