Jim Baumann's Milk Stout - Beer Recipe - Brewer's Friend

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Jim Baumann's Milk Stout

224 calories 26.2 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: 6.5 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jim Baumann, AHA
Hop Utilization: 99%
Calories: 224 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)
Created: Monday March 18th 2019
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Chocolate Milk Stout

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OG: 1.067 FG: 1.023 ABV: 5.7% IBU: 38

1.067
1.021
6.0%
42.2
41.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb American - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 80.8%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 3.8%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 3.8%
0.50 lb American - Black Barley0.5 lb Black Barley 27 530 3.8%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.8%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.8%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 33.1 66.7%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 15 min 9.13 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Los Altos CA, USA; Glacier Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 153 °F 60 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 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.7 g | 14.8 qt) 3.63 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.1 20.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.1 g | 20.4 qt) 5 20  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Estimated original gravity (OG): 1.052-56
Estimated SRM: 39
Estimated IBU’s: 39-43
Estimated alcohol ABV %: 5.25
Suggested fermentation temperature: 68˚

Mash temperature is 153°F. Add the lactose for the last 10 minutes of the boil. We recommend a fermentation temperature in the 66–68°F range.

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  • Last Updated: 2020-01-29 21:51 UTC