Milk Stout - Beer Recipe - Brewer's Friend

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Milk Stout

182 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Marc Dobrescu
Calories: 182 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Wednesday April 18th 2018
1.054
1.021
4.4%
36.0
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb United Kingdom - Maris Otter Pale6.6 lb Maris Otter Pale 38 3.75 63.2%
1.10 lb Lactose (Milk Sugar)1.1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 10.5%
1.10 lb American - Caramel / Crystal 80L1.1 lb Caramel / Crystal 80L 33 80 10.5%
1.10 lb American - Chocolate1.1 lb Chocolate 29 350 10.5%
0.55 lb American - Roasted Barley0.55 lb Roasted Barley 33 300 5.3%
10.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 8.5 Boil 60 min 35.98 100%
30 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=R3GJNGZ

Mash with 16 L of water. Add 5 g of CaSO4 and 3g CaCl2. Hold 67 C for 60 minutes.
Sparge, I get about 10L
Add 13L of water. Add 4 g of CaSO4 and 2.4 g CaCl2. Hold 75C for 5-10 minutes.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 152 °F 60 min
5 gal Fly Sparge -- 167 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.51 14  
Mash volume with grains 4.25 17  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 4.87 g | 19.5 qt) 5.41 21.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.09 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.92 35.7
Equipment Profile Used: System Default
 
Notes

Commande de mout :

DR57109B Hugh Bairds MARIS OTTER 3kg
DR57069D Hugh Bairds CRYSTAL 70/80 500g
DR57049D Hugh Bairds Chocolat 500g
DR57029D Hugh Bairds Orge torréfié 500g
LV60010 Lactose 500g
LV20004 White labs Irish Ale
HB58215 KENT GOLDING 50g
À vérifier DME
À vérifier Sel

Marc Dobrescu Oatmeal Stout

This is an amazing and award winning oatmeal stout.

Delicious and roasty, yet refreshing.


So as promised, here’s the recipe for the stout I brought at yesterday’s meeting.

Recipe is done for 20L after boil and 18L and bottling/kegging. I use a 10 gal igloo mash tun, which has a dead volume of around 0.5L. For this recipe; this adds up to an efficiency of around 82%.

Grains

Maris Otter 3 kg (Actually last batch was made with Golden Promise, but I could barely tell the difference)
Oats, Flaked 0.8 kg (it’s the one minute oats from the supermarket, I grind them with the rest of the grain)
Crystal 70/80 0.4 kg
Chocolate Malt 0.45 kg
Roasted Barley 0.5 kg
Acidulated Malt 30 g (it’s to adjust the mash pH to about 5.40, can be removed since it doesn’t affect taste, only efficiency)

Hops

Magnum 40g at 60 minutes; try to hit 40 IBU

Water
Mash with 16 L of water. Add 5 g of CaSO4 and 3g CaCl2. Hold 67 C for 60 minutes.
Sparge, I get about 10L
Add 13L of water. Add 4 g of CaSO4 and 2.4 g CaCl2. Hold 75C for 5-10 minutes.

Ferment with WLP023 at 18C for 2 weeks.

OG 1.060
FG 1.020
ABV 5.2%

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  • Last Updated: 2018-04-22 16:26 UTC