milk stout - Beer Recipe - Brewer's Friend

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milk stout

178 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 10.75 gallons (fermentor volume)
Pre Boil Size: 12.85 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Wednesday December 4th 2013
1.053
1.020
4.3%
29.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 8.5%
2 lb American - Chocolate2 lb Chocolate 29 350 8.5%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.3%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 2.1%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 4.3%
0.50 lb United Kingdom - Oat Malt0.5 lb Oat Malt 28 2 2.1%
0.50 lb American - Dark Chocolate0.5 lb Dark Chocolate 29 420 2.1%
0.40 lb United Kingdom - Black Patent0.4 lb Black Patent 27 525 1.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 2.1%
15 lb American - Munich - Light 10L15 lb Munich - Light 10L 33 10 64.1%
23.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Kent Goldings3 oz Kent Goldings Hops Leaf/Whole 5 Boil 45 min 23.36 66.7%
1.50 oz Kent Goldings1.5 oz Kent Goldings Hops Leaf/Whole 5 Boil 15 min 6.31 33.3%
4.50 oz / $ 0.00
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
chose this one because of added sodium.
looked at Burton on Trent but London is closer geographically. Haven't located water chemistry for Hythe, Kent. There is quite a difference in chemistry from Burton on Trent.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.42 gal (49.68 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.42 gal (1.68 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.03 32.1  
Mash volume with grains 9.74 38.9  
Grain absorption losses -2.68 -10.7  
Remaining sparge water volume (equipment estimates 7.16 g | 28.6 qt) 7.59 30.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 12.42 g | 49.7 qt) 12.85 51.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 10.75 43  
Going into fermentor 10.75 43  
Total: 15.62 62.5
Equipment Profile Used: System Default
 
Notes

removing lactose does nothing to change ABV%

might want to add another 0.5 lb lactose depending on the sweetness.

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  • Last Updated: 2014-03-24 23:17 UTC