Coffee Vanilla Milk Stout - Beer Recipe - Brewer's Friend

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Coffee Vanilla Milk Stout

236 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 61% (brew house)
Source: RxBrews
Calories: 236 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Friday October 25th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - Finest Maris Otter8 lb Finest Maris Otter 38 3 43.2%
3 lb United Kingdom - Golden Promise3 lb Golden Promise 37 3 16.2%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 5.4%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.4%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 5.4%
1 lb Briess - Chocolate1 lb Chocolate 25 350 5.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.4%
1 lb Crisp Malting - Pale Chocolate1 lb Pale Chocolate 32.7 220 5.4%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.4%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 2.7%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 15 Boil 28 min 38.27 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Baking Soda Water Agt Mash 1 hr.
2.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
7 g Epsom Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
3 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 min.
2 g Potassium Chloride Water Agt Mash 1 min.
2 tbsp Bourbon w/ 2 Scraped Vanilla Beans Flavor Secondary 4 days
300 ml Cold Brew (1oz in 300mL / 16 Hours) Flavor Secondary 1 days
2 oz Whole Coffee Beans @35F Flavor Secondary 1 days
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 450 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 20 90 140 70 100
Calculation for split water: Prepare the following:

6.75 gal mash water @
3.5 gal sparge water

Total/Ingredient/for strike water/for sparge water
5.5g Baking Soda - 3.63 / 1.87
2.2g CaCl - 1.45 / 0.75
7g Epsom - 4.62 / 2.38
1g MgCl - .66 / .34
5g Salt - 3.3 / 1.7
2g KCl - 1.32 / .68
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.75 gal Strike 163 °F 154 °F 60 min
3.5 gal Sparge 160 °F 160 °F 15 min
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.88 31.5  
Mash volume with grains 9.32 37.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 2.37 g | 9.5 qt) 2.34 9.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.21 40.8
Equipment Profile Used: System Default
 
Notes

Primary Fermentation:
2 weeks 66F week 1, 70F week 2 - SS Brewbucket
Added 1.5 oz of bourbon aged with 2 Madagascar beans at Day 14

Added 6 oz Verve Coffee at 11 days dated for 24 hours

Racked to keg

Condition in keg at 38F @ 15PSI

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  • Last Updated: 2019-11-26 22:44 UTC