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Benfleet Milk Stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.95 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 10214 calories (Per 19L)
Carbs: 1238.7 g (Per 19L)

Created: Tuesday June 11th 2024

Archie Michael - Milk Stout

by Toombstone

OG: 1.054 FG: 1.018 ABV: 4.7% IBU: 33

Blueberry Milk Stout

OG: 1.058 FG: 1.020 ABV: 5.2% IBU: 29

Milk Stout

by Love Beer

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 29

Original Gravity:

1.057

Final Gravity:

1.019

ABV (standard):

5.1%

IBU (tinseth):

31.2

SRM (morey):

37.7

Mash pH

5.6

Cost £

7.89

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.50 kg	Crisp Malting - Finest Maris Otter3.5 kg Finest Maris Otter	£ 1.00 / kg £ 3.50	36.8	2.4	70.5%
200 g	United Kingdom - Chocolate200 g Chocolate	£ 1.00 / kg £ 0.20	34	425	4%
340 g	American - Caramel / Crystal 150L340 g Caramel / Crystal 150L	£ 1.00 / kg £ 0.34	33	150	6.8%
400 g	Rolled Oats400 g Rolled Oats	£ 1.00 / kg £ 0.40	33	2.2	8.1%
325 g	Lactose (Milk Sugar)325 g Lactose (Milk Sugar) - (late boil kettle addition)	£ 0.01 / g £ 3.25	41	1	6.5%
200 g	Crisp Malting - Roasted Barley200 g Roasted Barley	£ 1.00 / kg £ 0.20	31.28	600	4%
4,965 g / £ 7.89

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Fuggles35 g Fuggles Hops	Leaf/Whole	4.5	Boil	60 min	19.21	35%
30 g	Styrian Goldings30 g Styrian Goldings Hops	Pellet	2.1	Boil	60 min	8.45	30%
35 g	Styrian Goldings35 g Styrian Goldings Hops	Pellet	2.1	Boil	10 min	3.58	35%
100 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Fuggles (Leaf/Whole) 35 g Fuggles (Leaf/Whole) Hops	19.21	35%
65 g	Styrian Goldings (Pellet) 65 g Styrian Goldings (Pellet) Hops	12.03	65%
100 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20.62 L	Strike	68 °C	67 °C	60 min
8.97 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2.30 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
0.50 each	Campden Tablets	Water Agt	Mash	0 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	0 min.
0.50 each	Campden Tablets	Water Agt	Sparge	0 min.
2.60 g	Gypsum	Water Agt	Sparge	0 min.
0.50 each	Protafloc	Fining	Boil	10 min.

Yeast

Crossmyloof - BEòIR

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
153.3	10	42	143.4	146.2	155.7
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-10-12 13:37 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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