Milk Stout - Beer Recipe - Brewer's Friend

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Milk Stout

224 calories 31.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Weaver
Calories: 224 calories (Per 12oz)
Carbs: 31.4 g (Per 12oz)
Created: Tuesday July 22nd 2014
1.066
1.028
5.1%
33.7
35.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb United Kingdom - Maris Otter Pale8.75 lb Maris Otter Pale 38 3.75 63.1%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 7.2%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7.2%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.2%
10 oz American - Carapils (Dextrine Malt)10 oz Carapils (Dextrine Malt) 33 1.8 4.5%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.6%
13.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cluster0.25 oz Cluster Hops Leaf/Whole 8.7 First Wort 0 min 4.04 12.5%
0.75 oz Cluster0.75 oz Cluster Hops Leaf/Whole 8.7 Boil 60 min 19.99 37.5%
1 oz Cluster1 oz Cluster Hops Leaf/Whole 8.7 Boil 10 min 9.67 50%
2 oz / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Sacharrification Infusion -- 156 °F 60 min
5.3 gal Batch Sparge Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.51 18  
Mash volume with grains 5.54 22.1  
Grain absorption losses -1.61 -6.4  
Remaining sparge water volume 5.6 22.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 8.25 33  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.11 40.4
Equipment Profile Used: System Default
 
Notes

Upon tasting final gravity sample, I think this beer needs less aromatic malt and more roastiness. Perhaps black malt or darker roasted barley. Once bottle conditioning is complete, we'll see how it ends up.

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  • Last Updated: 2014-08-16 12:08 UTC