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Stout 22

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.121 (recipe based estimate)
Post Boil Gravity: 1.280 (recipe based estimate)
Efficiency: 70.2% (brew house)
Source: Anthony Och
Calories: 215 calories (Per 330ml)
Carbs: 25.3 g (Per 330ml)

Created: Thursday April 21st 2022

MILKSHAKE STOUT

by El Día de la Cerveza

OG: 1.064 FG: 1.016 ABV: 6.3% IBU: 42

Black Perle Milk Stout

by handr.thomas@btinternet.com

OG: 1.055 FG: 1.016 ABV: 5.1% IBU: 41

Original Gravity:

1.069

Final Gravity:

1.022

ABV (standard):

6.2%

IBU (tinseth):

37.3

SRM (morey):

39.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Simpsons - Maris Otter pale2.5 kg Maris Otter pale	38	2.4	34.7%
1.50 kg	Barrett Burston - Pale Malt1.5 kg Pale Malt	37	2	20.8%
0.25 kg	Gladfield - Biscuit Malt0.25 kg Biscuit Malt - (late mash tun addition)	35	30.46	3.5%
0.50 kg	Barrett Burston - Munich Malt0.5 kg Munich Malt	35	7.7	6.9%
0.25 kg	Barrett Burston - Cara malt0.25 kg Cara malt - (late mash tun addition)	34.5	17.5	3.5%
0.35 kg	Simpsons - Chocolate Malt0.35 kg Chocolate Malt - (late mash tun addition)	31.7	444	4.9%
0.35 kg	Barrett Burston - Roasted Barley0.35 kg Roasted Barley - (late mash tun addition)	34.5	340	4.9%
0.30 kg	Barrett Burston - Wheat Malt0.3 kg Wheat Malt	35.4	1.8	4.2%
0.25 kg	Barrett Burston - Dark Crystal Malt0.25 kg Dark Crystal Malt - (late mash tun addition)	34.5	80	3.5%
0.25 kg	Rolled Oats0.25 kg Rolled Oats - (late mash tun addition)	33	2.2	3.5%
0.20 kg	Maltodextrin0.2 kg Maltodextrin - (late boil kettle addition)	39	0	2.8%
0.50 kg	Honey0.5 kg Honey - (late boil kettle addition)	35	2	6.9%
7.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	CTZ30 g CTZ Hops	Pellet	15.5	Boil	60 min	27.03	15%
40 g	Willamette40 g Willamette Hops	Pellet	4.5	Boil	30 min	8.04	20%
20 g	Willamette20 g Willamette Hops	Pellet	4.5	Boil	5 min	1.04	10%
30 g	CTZ30 g CTZ Hops	Pellet	15.5	Boil	1 min	1.17	15%
40 g	Willamette40 g Willamette Hops	Pellet	4.5	Dry Hop	10 days		20%
40 g	CTZ40 g CTZ Hops	Pellet	15.5	Dry Hop	10 days		20%
200 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
100 g	CTZ (Pellet) 100 g CTZ (Pellet) Hops	28.2	50%
100 g	Willamette (Pellet) 100 g Willamette (Pellet) Hops	9.08	50%
200 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Strike	67 °C	67 °C	120 min
15 L	Sparge	78 °C	78 °C	--
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 15 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Whirfloc	Flavor	Boil	15 min.
2 g	Irish Moss	Fining	Boil	15 min.
5 g	Diammonium Phosphate (DAP)	Other	Boil	15 min.
200 ml	Coffee	Flavor	Secondary	14 days
200 g	Cocao Nibs	Flavor	Secondary	14 days
5 ml	Vanilla extract	Spice	Secondary	14 days

Yeast

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	15 - 22 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 387 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.64 bar Temp: 20 °C CO₂ Level: 2.25 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Make a starter 1 week prior to making this stout to increase the yeast population to copious amounts. [Also, it would help if you started collecting ice in the freezer upstairs]
Fill kettle to 30L and adjust water chemistry and pH.
Remove 13.75L of water for sparging later. Heat the remaining water for 30 minutes while crushing the grain.
Crush the base grains first and line the grain basket with rice hulls before pouring the crushed grain in. Do not add the adjunct dark grains.
Once the water is the correct temperature, add the base grains and mash for 30 minutes.
Crush the dark grains and mix with rice hulls. Add this to the mash and continue the schedule. Don't forget the rolled oats.
At 10 minutes remaining, boil the 13.75L of sparge water.
Mash out at 78 degrees and sparge with the water. Enable the boiling at this step.
Once boiling, add the first hops and follow the schedule. At 15 minutes add adjuncts.
Prepare to connect the immersion chiller. Fill it with the ice from the fridge upstairs and fill with water. This will briefly reduce the temperature of the end wort to prevent bittering of the hops.
Once the boil is completed, add the final hops and begin chilling. After 15 minutes, transfer straight into a sterilized liquid bladder and seal until at room temperature.
Once the yeast is ready, prepare a sterilized fermenter, prepare the dry-hops. Add the beer into the fermenter and aerate. Add the hops in a bag. Then add the yeast and seal. Ferment at 25 psi for 2 weeks.
After 2 weeks, pressure transfer to a new fermenter which already contains the chocolate and coffee for flavouring. Prime this with 150g of Sugar dissolved in hot water. Ferment and flavour for a further 4 weeks.
Transfer to SS Keg with a dip tube and age until Christmas.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-04-21 14:44 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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