Milk Stout - Beer Recipe - Brewer's Friend

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Milk Stout

198 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.8 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 198 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Sunday January 19th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Thomas Fawcett - United Kingdom - Maris Otter9 lb United Kingdom - Maris Otter 38 2.3 81.8%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 9.1%
0.50 lb Weyermann - Carafa III0.5 lb Carafa III 32 525 4.5%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 4.5%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 20 min 11.41 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 12.68 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.6 oz       Temp: 68 °F       CO2 Level: 1.75 Volumes
 
Target Water Profile
Colpoys
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 9 15 75 25 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.94 gal Strike 163 °F 152 °F 60 min
3.83 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 4.16 g | 16.6 qt) 5.09 20.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.8 27.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.8 g | 27.2 qt) 5 20  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Add lactose at flame-out.
Ferment at 60F.
Raise temperature last few days for diacetyl rest.
Carbonate to 1.75.

Mash 150 - 155.
Closer to 150 for lo attenuating yeasts/hi SG.
Closer to 155 for hi attenuating yeasts/lo SG.

Ideal CL:SO4 ration = 3:1

Therefore adding CaCL to water.

Mash high to increase long-chain sugars.

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  • Last Updated: 2020-01-21 10:28 UTC