Pedal Haus Maple Milk Stout Clone - Beer Recipe - Brewer's Friend

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Pedal Haus Maple Milk Stout Clone

227 calories 30 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pedal Haus/BYO Nov. '17
Calories: 227 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created: Tuesday December 5th 2017
1.067
1.026
5.5%
33.1
26.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 86.6%
0.25 lb German - Carafa III0.25 lb Carafa III 32 535 2%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 2%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 2%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 2%
0.70 lb Lactose (Milk Sugar)0.7 lb Lactose (Milk Sugar) 41 1 5.5%
12.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 29.04 62.5%
0.30 oz Cascade0.3 oz Cascade Hops Pellet 7 Boil 15 min 4.03 37.5%
0.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Maple Syrup Flavor Secondary --
 
Yeast
White Labs - English Ale Blend WLP085
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 158 °F 30 min
mashout Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.22 g | 32.9 qt) 8.69 34.8  
Mash volume with grains (equipment estimates 9.18 g | 36.7 qt) 9.65 38.6  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Mash in to achieve temperature of 158 °F (70 °C). This temperature allows alpha amylase to be active but inhibits beta amylase so the resulting beer is slightly sweeter. Hold 30 minutes for conversion. Raise to 168 °F (76 °C) for mashout. Hold 10 minutes. Sparge with enough water to collect 6 gallons (23 L).

Add lactose powder and first hop addition at start of boil. Boil 60 minutes total, adding the Delta hops with 15 minutes remaining.

Chill to 64 °F (18 °C), aerate, and then pitch yeast. Ferment at 64 °F (18 °C) through primary, then let rise to 66°F (19 °C). Add the maple syrup when primary is slowed but still has minor activity. It will ferment the sugar but retain some aromatics. Condition for two weeks then rack to bottles or keg at 2.3 volumes.

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  • Last Updated: 2017-12-05 16:45 UTC