Hazelnut Imperial Milk Stout - Beer Recipe - Brewer's Friend

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Hazelnut Imperial Milk Stout

257 calories 28.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 257 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Tuesday April 14th 2020
1.077
1.022
7.6%
36.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 71%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.5%
1 lb American - Chocolate1 lb Chocolate 29 350 6.5%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.5%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 6.5%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.2%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 14 Boil 60 min 33.62 42.9%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 5 min 2.87 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
750 ml Torani Syrup Other Primary 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 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
4 gal Temperature 168 °F 153 °F 60 min
5 gal Sparge 175 °F 160 °F 60 min
Starting Mash Thickness: 1.03 qt/lb
Starting Grain Temp: 155 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.03 qt/lb 3.86 15.5  
Mash volume with grains 5.06 20.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 5.29 g | 21.2 qt) 5.76 23.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.63 38.5
Equipment Profile Used: System Default
 
Notes

My Initial Gravity (with Torani Syrup) is ~1.094, Ending Gravity was ~1.022 for an ABV of ~10.4%.

Use 4 gallons to mash, 5 gallons to sparge, and collecting 7.5 gallons to boil.

PH should be ~5.3 - 5.4

Boil with lid half covered for 60 minutes, allowing 1.5 gallons to boil off. At 5 minutes remaining in the boil, add the Lactose, Whirlfloc tablet (half tab), and hops.

Quickly Chill to ~70F, filter the brew into the fermentor, add the full bottle of Torani syrup (750 ml) and pitch the yeast. Airriate, and Ferment at 68-70F for 2-3 weeks. Keg and force carbonate for best results.

Final Product is heavy on nose with hazelnut, tastes of dark chocolate/cocoa powder, very light coffee and caramel notes, and strong hazelnut taste (but not overpowering). smooth mouth feel due to the lactose. Definitely a dessert stout that'll hit ya after one glass. Initial reviews from friends suggest on par or better than "dragons milk" imperial milk stout.

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  • Last Updated: 2020-04-18 20:11 UTC