Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.
Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 65 degrees after a few days to clear diacytle.
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Last Updated: 2012-07-31 02:52 UTC
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NEW Water Requirements:
Milk Stout - Espresso Coffee
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Water Requirements:
Milk Stout - Espresso Coffee
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Steeping Grains (Extract Only)
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