Parker's Milk Stout 7/29/20 - Beer Recipe - Brewer's Friend

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Parker's Milk Stout 7/29/20

175 calories 23.1 g 16 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Rives
Calories: 175 calories (Per 16oz)
Carbs: 23.1 g (Per 16oz)
Created: Wednesday July 29th 2020
1.052
1.020
4.2%
25.7
35.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
110 lb Crisp Malting - Finest Maris Otter110 lb Finest Maris Otter 38 3 53.9%
24 lb Lactose (Milk Sugar)24 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 11.8%
15 lb Crisp Malting - Crystal Dark - 77L15 lb Crystal Dark - 77L 33.1 77 7.4%
12 lb United Kingdom - Pale Chocolate12 lb Pale Chocolate 33 207 5.9%
16 lb Flaked Oats16 lb Flaked Oats 33 2.2 7.8%
6 lb United Kingdom - Black Patent6 lb Black Patent 27 525 2.9%
6 lb United Kingdom - Roasted Barley6 lb Roasted Barley 29 550 2.9%
15 lb Rice Hulls15 lb Rice Hulls 0 0 7.4%
204 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 oz Kent Goldings28 oz Kent Goldings Hops Pellet 5 Boil 60 min 25.67 100%
28 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1789 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
strike in with with 70 gal (60 above false bottom) at 172 F (target mash temp is 156 F)
40 g CaCl in mash
50 g baking soda in mash
sparge with ~70 gal water at 180F
20 g gypsum in boil
20 g epsom in boil
40 g CaCl in boil
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 107.55 gal (430.2 qt). Suggest reducing initial water volume to 10.11 gal (40.43 qt) and adding 95.55 gal (382.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 66.15 gal (264.6 qt) 51.75 207  
Strike water volume at mash thickness of 1.15 qt/lb 51.75 207  
Mash volume with grains 66.15 264.6  
Grain absorption losses -22.5 -90  
Remaining sparge water volume 83 332  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 105.66 g | 422.6 qt) 112 448  
Volume increase from sugar/extract (late additions) 1.89 7.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.05 -4.2  
Post boil volume (equipment estimates 111.34 g | 445.4 qt) 105 420  
Estimated amount in fermentor 105 420  
Total: 134.75 539
Equipment Profile Used: System Default
 
Notes

1 tbsp fermcap just prior to boil
18 g whirlfloc with 15 min left in boil
1 g zinc with 15 min left in boil
oxygen for 1 min at 3 L/min through carb stone
pitch 1 x 500g packet S-04 at 66F
Set gylcol controller for 70F

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  • Last Updated: 2020-07-29 16:25 UTC