choc-treacle milk stout - Beer Recipe - Brewer's Friend

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choc-treacle milk stout

221 calories 25.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Nickynackynoo
Calories: 221 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created: Sunday February 10th 2019
1.071
1.022
6.5%
34.3
36.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 70.8%
0.50 kg United Kingdom - Chocolate0.5 kg Chocolate - (late boil kettle addition) 34 425 5.9%
0.48 kg Flaked Oats0.475 kg Flaked Oats 33 2.2 5.6%
0.10 kg United Kingdom - Cara Malt0.1 kg Cara Malt - (late boil kettle addition) 35 17.5 1.2%
0.10 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley - (late boil kettle addition) 29 550 1.2%
0.10 kg German - De-Husked Caraf I0.1 kg De-Husked Caraf I - (late boil kettle addition) 32 340 1.2%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 5.9%
0.30 kg Torrified Wheat0.3 kg Torrified Wheat 36 2 3.5%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt 37 2 3.5%
0.10 kg United Kingdom - Black Patent0.1 kg Black Patent - (late boil kettle addition) 27 525 1.2%
8.48 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Leaf/Whole 4.5 Boil at 95 °C 60 min 10.51 54.5%
25 g Topaz25 g Topaz Hops Leaf/Whole 15.9 Boil at 95 °C 30 min 23.79 45.5%
55 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g cocoa powder Flavor Boil 15 min.
450 g treacle Flavor Boil 10 min.
100 g cocoa nibs Flavor Secondary 8 days
1 each Whirlfloc Other Boil 15 min.
10 g Wyeast - Beer Nutrient Water Agt Whirlpool 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 389 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 90      
 
Target Water Profile
home tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
1/2 tsp -epsom, gypsum, lactic. mash
1/2 tsp-epsom, gypsum,lactic. sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Temperature -- 68 °C 60 min
20 L Sparge -- 75 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 23.9
Mash volume with grains 29.2
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 20.6 L) 24.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 36 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 30
Going into fermentor 30
Total: 48.5  
Equipment Profile Used: System Default
 
Notes

450g black treacle @ 10 mins
500g Lactose @ 10 mins
30ml Vanilla Extract whirlpool

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  • Last Updated: 2019-02-17 08:01 UTC