Milk Coffee Stout - Beer Recipe - Brewer's Friend

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Milk Coffee Stout

200 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Adam Marshall
Calories: 200 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Tuesday December 5th 2017
1.060
1.018
5.5%
26.8
37.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 78.5%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley 29 550 4.9%
6 oz United Kingdom - Chocolate6 oz Chocolate 34 425 3.7%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 2.5%
3 oz Belgian - Special B3 oz Special B 34 115 1.8%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 1.2%
12 oz Lactose (Milk Sugar)12 oz Lactose (Milk Sugar) 41 1 7.4%
163 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 60 min 23.73 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 15 min 3.08 25%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.5 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
24 oz Cold Brewed Coffee Herb Boil 5 min.
1 oz Irish Moss Fining Boil 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: DME       CO2 Level: 2 Volumes
 
Target Water Profile
Toronto
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 9 14 25 26 109
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt Sparge @ 170 Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.3 13.2  
Mash volume with grains 4.06 16.2  
Grain absorption losses -1.18 -4.7  
Remaining sparge water volume (equipment estimates 4.64 g | 18.6 qt) 1.57 6.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 4.87 19.5
Equipment Profile Used: System Default
 
Notes

Instructions:

Mash all grains for 1 hour at 152 degrees.

Sparge at 170 degrees.

One hour boil with hop regimen above. Add lactose sugar and coffee for the final 5 minutes of the boil.

Ferment at 65-67 degrees.

Rack to keg or secondary and age for 4-5 weeks. If you have a home nitrogen system, this is a perfect beer to pour through it.

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  • Public: Yup, Shared
  • Last Updated: 2017-12-05 17:42 UTC