Creamy Milk Stout - Beer Recipe - Brewer's Friend

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Creamy Milk Stout

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Source: WT
Hop Utilization: 84%
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Thursday August 29th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Pale 2-Row5 kg Pale 2-Row 38 2.5 70.2%
0.72 kg United Kingdom - Pale Chocolate0.72 kg Pale Chocolate 33 207 10.1%
0.20 kg United Kingdom - Black Patent0.2 kg Black Patent 27 525 2.8%
0.20 kg Briess - Caracrystal Wheat Malt0.2 kg Caracrystal Wheat Malt 35.9 55 2.8%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 14%
7.12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Willamette60 g Willamette Hops Pellet 4.5 Boil at 96 °C 60 min 22.46 100%
60 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Single Step Infusion Infusion -- 66 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.4
Mash volume with grains 26.1
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 20.5 L) 15.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.9 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 37  
Equipment Profile Used: System Default
 
Notes

Add 1.5 kg of lactose 80 min into boil
Primary ferment to FG
Chill back to 4 deg C, after 3 days scrap yeast
Condition at 4 deg C for 10 days
Rack into keg unfiltered and carbonate with 60/40 nitrogen mix to achieve 2 vol/vol

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  • Public: Yup, Shared
  • Last Updated: 2019-09-02 14:14 UTC