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Session Coffee Milk Stout

172 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 6.7 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 87% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Thursday September 3rd 2015
1.051
1.020
4.1%
19.7
39.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 65.1%
1 lb German - Vienna1 lb Vienna 37 4 9.3%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 9.3%
0.50 lb American - Victory0.5 lb Victory 34 28 4.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.7%
6 oz American - Black Malt6 oz Black Malt 28 500 3.5%
6 oz Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.5%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 60 min 14.16 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 11 min 5.54 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Coffee Beans Flavor Primary 0 min.
3 each vanilla beans, split Flavor Primary 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
62%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.5 gal 156 Temperature -- 150 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.89 15.6  
Mash volume with grains 4.72 18.9  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 5.9 g | 23.6 qt) 6.16 24.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.25 g | 33 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.7 26.8  
Going into fermentor 6.7 26.8  
Total: 10.05 40.2
Equipment Profile Used: System Default
 
Notes

435B starter, save 200B - 54% in wort.

note: did -1 degrees from calculator on mash temp - verify how close this is to the final result. measure grain temp too. - 81.6 degrees. calculated temp: 156.6 for 150, actual temp: 156 for 151.1. Adjusted -1.

pressed on grain in mash tun to extract liquid

totally forgot lactose during boil, plan to add on day #2

make sure to save a few bottles!

result: heavy coffee flavor - use liquid brewed coffee next time

or: double lactose, double vanilla, 2/3rds beans but fresh

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  • Last Updated: 2015-12-14 00:09 UTC