11th Hole - Oatmeal Chocolate Milk Stout - Beer Recipe - Brewer's Friend

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11th Hole - Oatmeal Chocolate Milk Stout

191 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Back 9 Beer Co.
Calories: 191 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Tuesday January 8th 2019
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mikey's milk stout all grain

by Sleepy dog brewing

OG: 1.063 FG: 1.022 ABV: 5.4% IBU: 18

1.058
1.013
5.9%
19.2
33.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 78.3%
1 lb US - Flaked Oats1 lb US - Flaked Oats 32.8 2 8.7%
8 oz German - Carafa III8 oz Carafa III 32 535 4.3%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 4.5 Boil 20 min 19.15 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Lactose Other Boil 10 min.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (custom):
77.5%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.03 20.1  
Mash volume with grains 5.95 23.8  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.73 g | 14.9 qt) 3.26 13  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes

Ferment at 60F and raise the temperature during the last few days of primary fermentation for a diacetyl rest, 68F.

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  • Last Updated: 2021-07-31 04:11 UTC