Milk Stout - Starbucks Collab - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Milk Stout - Starbucks Collab

194 calories 23.3 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Josh
Calories: 194 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Friday August 30th 2019
1.058
1.019
5.1%
10.8
35.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb American - Pilsner24 lb Pilsner 37 1.8 68.6%
2.10 lb American - Munich - Light 10L2.1 lb Munich - Light 10L 33 10 6%
2.10 lb American - Caramel / Crystal 40L2.1 lb Caramel / Crystal 40L 34 40 6%
3.30 lb German - Chocolate Wheat3.3 lb Chocolate Wheat 31 413 9.4%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 1.4%
3 lb Lactose (Milk Sugar)3 lb Lactose (Milk Sugar) 41 1 8.6%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19 g Columbus19 g Columbus Hops Pellet 15 Boil 60 min 10.78 100%
19 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 1 hr.
25 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
44 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 689 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.5 gal Infusion -- 150 °F 60 min
10.5 gal Sparge -- 166 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.53 gal (74.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.53 gal (26.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.56 gal (58.24 qt). Suggest reducing strike water volume to 9.44 gal (37.76 qt) and adding 2.56 gal (10.24 qt) sparge/top-off. 12 48  
Strike water volume at mash thickness of 1.5 qt/lb 12 48  
Mash volume with grains 14.56 58.2  
Grain absorption losses -4 -16  
Remaining sparge water volume (equipment estimates 10.54 g | 42.2 qt) 10.01 40.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 0.9  
Pre boil volume (equipment estimates 18.53 g | 74.1 qt) 18 72  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 17 68  
Going into fermentor 17 68  
Total: 22.01 88.1
Equipment Profile Used: System Default
 
Notes

Lactose goes in with 10 minutes left in boil.

Coffee Beans:

140g of Guatemala beans steeped for two days. (Test Flavor)

Cold Brew:

22oz per 17 gallon test batch

Last Updated and Sharing
 
295
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-18 16:30 UTC