Milkshake Stout - Mokachino - v.2 - Beer Recipe - Brewer's Friend

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Milkshake Stout - Mokachino - v.2

232 calories 29.6 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 232 calories (Per 330ml)
Carbs: 29.6 g (Per 330ml)
Created: Monday October 21st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.40 kg United Kingdom - Maris Otter Pale4.4 kg Maris Otter Pale 38 3.75 66.6%
0.30 kg American - Chocolate0.3 kg Chocolate 29 350 4.5%
0.20 kg American - Caramel / Crystal 60L0.2 kg Caramel / Crystal 60L 34 60 3%
0.45 kg American - Roasted Barley0.45 kg Roasted Barley 33 300 6.8%
0.20 kg German - CaraFoam0.2 kg CaraFoam 37 1.8 3%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 9.1%
454 g Lactose (Milk Sugar)454 g Lactose (Milk Sugar) 41 1 6.9%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Magnum22 g Magnum Hops Pellet 15 Boil 60 min 35.13 33.3%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 3.5 Boil 15 min 5.37 42.4%
16 g East Kent Goldings16 g East Kent Goldings Hops Pellet 3.5 Boil 0 min 0 24.2%
66 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
300 g coffee (mortier) Other Secondary 0 min.
4 oz Cocoa nibs Water Agt Secondary 0 min.
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.4
Mash volume with grains 26.5
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 11.3 L) 10.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

Recette a été modifiée, malt toréfiés un peu augmentés et café augmenté aussi.
Primer à 2,1 au lieu de 2,2.

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  • Last Updated: 2020-10-04 20:43 UTC