Milk Stout - Beer Recipe - Brewer's Friend

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Milk Stout

185 calories 23.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Michael
Calories: 185 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
URL: http://byo.com/stories/issue/item/2788-sweet-stout-style-profile
Created: Friday October 30th 2015
1.055
1.020
4.6%
22.5
36.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb United Kingdom - Maris Otter Pale4.5 lb Maris Otter Pale 38 3.75 46.4%
3 lb Liquid Malt Extract - Light3 lb Liquid Malt Extract - Light 35 4 31%
0.70 lb Lactose (Milk Sugar)0.7 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.2%
0.65 lb United Kingdom - Black Patent0.65 lb Black Patent 27 525 6.7%
0.52 lb American - Caramel / Crystal 60L0.52 lb Caramel / Crystal 60L 34 60 5.4%
0.32 lb United Kingdom - Chocolate0.32 lb Chocolate 34 425 3.3%
9.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Goldings0.55 oz Goldings Hops Pellet 5.8 Boil 60 min 14.39 57.9%
0.40 oz Willamette0.4 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 8.12 42.1%
0.95 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish moss Fining Boil 15 min.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Vancouver, BC, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 0 1 1 4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Single step Infusion -- 151 °F 60 min
1.5 gal Sparge Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.97 g | 27.9 qt) 4.99 20  
Mash volume with grains (equipment estimates 6.97 g | 27.9 qt) 5.47 21.9  
Grain absorption losses (steeping) -0.75 -3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 6.48 g | 25.9 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.99 20
Equipment Profile Used: System Default
 
Notes

Boil the lactose separately in a small amount of water to dissolve it completely before adding it to the wort.

The total wort boil time is 60 minutes. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. Add lactose and Irish moss with 15 minutes left in the boil.


Chill the wort to 68 °F (20 °C) and ferment at 68 °F (20 °C).

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  • Last Updated: 2015-11-12 00:03 UTC