Silky Milky Stout Way - Beer Recipe - Brewer's Friend

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Silky Milky Stout Way

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Thursday April 9th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.15 kg Weyermann - Pale Ale3.15 kg Pale Ale 39 2.3 75.9%
400 g Weyermann - Dark Wheat Malt400 g Dark Wheat Malt 37 7 9.6%
300 g Simpsons - Chocolate Malt300 g Chocolate Malt 31.7 444 7.2%
100 g Weyermann - Carafa III100 g Carafa III 32 525 2.4%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) 41 1 4.8%
4,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 First Wort 60 min 33.4 66.7%
7 g East Kent Goldings7 g East Kent Goldings Hops Pellet 5 Boil 5 min 1.01 33.3%
21 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 253 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8       CO2 Level: 2.2 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L 40 °C 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11
Mash volume with grains 13.4
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 18.1 L) 18.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 24.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 29.2  
Equipment Profile Used: System Default
 
Notes

Jeg har brukt fersk aprikos som ble hakket i biter, kokt og most til purè.
Denne ble så fryst, tilsettes etter stormgjæring.

Synes 800g gir en balansert smal av aprikos. Om man ønsker å komme enda nærmere originalen kan man øke til ca 1000g purè.

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  • Last Updated: 2020-05-06 11:00 UTC