Milk Stout - Beer Recipe - Brewer's Friend

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Milk Stout

224 calories 25.4 g 16 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.42 gallons
Post Boil Size: 11.17 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 78%
Calories: 224 calories (Per 16oz)
Carbs: 25.4 g (Per 16oz)
Created: Sunday October 25th 2020
1.067
1.020
6.2%
26.7
41.1
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Proximity - Base Malt16 lb Base Malt 37.5 2 60.4%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.5%
2 lb Briess - Roasted Barley2 lb Roasted Barley 33.1 300 7.5%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 5.7%
1 lb Briess - Chocolate1 lb Chocolate 25 350 3.8%
1.50 lb Proximity - Munich Malt1.5 lb Munich Malt 37.3 10 5.7%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 3.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.8%
0.50 lb warminster - warminster - chocolate0.5 lb warminster - chocolate - (late boil kettle addition) 32 575 1.9%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Columbus1.2 oz Columbus Hops Pellet 13.8 Boil at 197 °F 60 min 21.55 37.5%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.5 Boil at 197 °F 10 min 5.19 62.5%
3.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Chalk Water Agt Mash 1 hr.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
11 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 511 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 gal Decoction 159 °F 151 °F --
1.5 gal Sparge -- -- --
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.37 gal (53.48 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 1.37 gal (5.48 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.69 gal (70.77 qt). Suggest reducing initial strike volume to 10.04 gal (40.16 qt) and adding 5.69 gal (22.77 qt) sparge/top-off. 15.73 62.9  
Strike water volume (equipment estimates 16.52 g | 66.1 qt) 15.73 62.9  
Mash volume with grains (equipment estimates 18.48 g | 73.9 qt) 17.69 70.8  
Grain absorption losses -3.06 -12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.21 g | 52.8 qt) 12.42 49.7  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.17 44.7  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 11.17 g | 44.7 qt) 11 44  
Total: 15.73 62.9
Equipment Profile Used: System Default
"Milk Stout" Sweet Stout beer recipe by ARB04. BIAB, ABV 6.15%, IBU 26.73, SRM 41.06, Fermentables: (Base Malt, Lactose (Milk Sugar), Roasted Barley, Caramel / Crystal 60L, Chocolate, Munich Malt, Flaked Barley, Flaked Oats, warminster - chocolate) Hops: (Columbus, East Kent Goldings) Other: (Chalk, Calcium Chloride (anhydrous), Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2020-10-28 13:48 UTC