BeerCo Condition | Milk Stout - Beer Recipe - Brewer's Friend

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BeerCo Condition | Milk Stout

195 calories 20.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 99%
Calories: 195 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Thursday April 16th 2020
1.063
1.017
6.0%
38.9
18.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.01 kg Crisp Malting - Best Ale3.01 kg Best Ale 37.5 3 49.3%
0.80 kg Crisp Malting - Cara Gold malt0.8 kg Cara Gold malt 34 14 13.1%
0.60 kg Gladfield - Wheat Malt0.6 kg Wheat Malt 38.8 2.13 9.8%
0.60 kg Crisp Malting - Flaked Torredied Oats0.6 kg Flaked Torredied Oats 33 3.2 9.8%
0.25 kg Simpsons - Crisp Amber Malt0.25 kg Crisp Amber Malt 34 27 4.1%
0.25 kg Crisp Malting - Brown Malt0.25 kg Brown Malt 32.7 65 4.1%
0.25 kg Crisp Malting - Pale Chocolate0.25 kg Pale Chocolate 32.7 220 4.1%
0.35 kg Lactose (Milk Sugar)0.35 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.7%
6.11 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Willamette80 g Willamette Hops Leaf/Whole 4.3 Boil 60 min 38.89 80%
20 g Willamette20 g Willamette Hops Leaf/Whole 4.3 Dry Hop 3 days 20%
100 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Sydney Prospect North Water Delivery System
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
14 6 23 1 9 71.3
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.5 L) 35.2
Mash volume with grains (equipment estimates 37.3 L) 39
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 28.5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.5 L) 21
Total: 35.2  
Equipment Profile Used: System Default
"BeerCo Condition | Milk Stout" Sweet Stout beer recipe by Brewer #315006. BIAB, ABV 6.04%, IBU 38.89, SRM 18.88, Fermentables: (Best Ale, Cara Gold malt, Wheat Malt, Flaked Torredied Oats, Crisp Amber Malt, Brown Malt, Pale Chocolate, Lactose (Milk Sugar)) Hops: (Willamette)
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  • Public: Yup, Shared
  • Last Updated: 2020-06-28 02:03 UTC