Milk Stout - Espresso Coffee - Beer Recipe - Brewer's Friend

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Milk Stout - Espresso Coffee

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Friday July 20th 2012
1.060
1.015
5.9%
32.8
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row - (late boil kettle addition) 37 1.8 75.5%
2 lb United Kingdom - Black Patent2 lb Black Patent 27 525 7.5%
0.75 lb United Kingdom - Crystal 60L0.75 lb Crystal 60L 34 60 2.8%
0.75 lb United Kingdom - Crystal 70L0.75 lb Crystal 70L 34 70 2.8%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 3.8%
2 lb Milk Sugar2 lb Milk Sugar 35 1 7.5%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.25 oz Cascade2.25 oz Cascade Hops Leaf/Whole 7 Boil 90 min 100%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfoc Fining Boil 15 min.
1 tbsp gelatin Fining Primary --
3 tbsp yeast nutrient Other Primary 5 min.
1 each oak cube Other Primary 1 min.
12 oz Coffee (secondary espresso) Other Bottling 1 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tasty's Malty Beer Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tasty's water program for all Malty or dark beers - this is for 22 gallons using RODI water

baking soda - 8 grams
gypsum - 11 grams
calcium chloride - 16 grams
epsom salt - 10 grams
canning salt - 1 gram
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 157 Infusion -- 157 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.83 gal (55.34 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.83 gal (7.34 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.68 gal (50.72 qt). Suggest reducing strike water volume to 10.04 gal (40.16 qt) and adding 0.68 gal (2.72 qt) sparge/top-off. 10.72 42.9  
Strike water volume at mash thickness of 1.75 qt/lb 10.72 42.9  
Mash volume with grains 12.68 50.7  
Grain absorption losses -3.06 -12.3  
Remaining sparge water volume (equipment estimates 6.26 g | 25 qt) 6.42 25.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 13.83 g | 55.3 qt) 14 56  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 17.14 68.6
Equipment Profile Used: System Default
 
Notes


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