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Milk Stout

221 calories 26 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 221 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created: Tuesday February 3rd 2015
1.066
1.021
6.0%
22.7
40.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 54.7%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 8.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.4%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 8.4%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 6.3%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 6.3%
1.50 lb American - Munich - 60L1.5 lb Munich - 60L 33 60 6.3%
0.25 lb Flaked Rye0.25 lb Flaked Rye 36 2.8 1.1%
23.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 15 Boil 60 min 16.88 25.9%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5 Boil 10 min 5.83 74.1%
2.70 oz / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 504 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 150 150 100
23 G water total (MLT/HLT)

17g(6/11) CaSO4•2H2O Gypsum
10g(3.5/6.5) MgSO4•7H2O Epsom salt
5g(1.7/3.2) NaCl Table Salt
20g(7/13) CaCl2•2H2O Calcium Chloride
10g(3.5/6.5) CaCO3 Chalk
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Fly Sparge -- 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.6 gal (50.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.6 gal (2.41 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.16 32.6  
Mash volume with grains 9.9 39.6  
Grain absorption losses -2.72 -10.9  
Remaining sparge water volume (equipment estimates 7.26 g | 29 qt) 7.15 28.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 12.6 g | 50.4 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.31 61.2
Equipment Profile Used: System Default
 
Notes

add lactose at 10min

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  • Last Updated: 2017-11-12 16:04 UTC