Moo Juice (Milk Stout 2.0) - Beer Recipe - Brewer's Friend

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Moo Juice (Milk Stout 2.0)

207 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (brew house)
Source: DSBC
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Wednesday March 9th 2016
1.062
1.019
5.6%
20.5
36.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 54.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.8%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 5.9%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.9%
0.75 lb American - Munich - Dark 20L0.75 lb Munich - Dark 20L 33 20 5.9%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.9%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 7.8%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Nugget0.35 oz Nugget Hops Pellet 14.5 Boil 60 min 16.15 31.8%
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5 Boil 10 min 4.33 68.2%
1.10 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 345 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
2tsp Cacl / 1tsp CaSO4 is first infusion of 4.5 gal; pH 5.36.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 4.77 g | 19.1 qt) 4.73 18.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.14 36.6
Equipment Profile Used: System Default
 
Notes

Saturday night brew sash, 10/1.

Cold brewed the roasted barley and chocolate malt 24 hr at 2qt/lb; sparged with half gal cold distilled and squeezed bag; will need to check efficiency and perhaps cold steep additional grains to achieve milk stout > milk brown.

Added cold brew darks, 1lb lactose, and EKG hops at 10 min.

First brew with 20gal kettle; used kiddie pool and 32lb ice; took 45 min to achieve 75; moved to fermenter and let sit to bring down closer to 70; set outside with fan to bring to 68 by morning.

Used house stout yeast (Cali from GSB and MLK 1.0), ran through starter last week; pitched ~500mL @ 1B cells/mL = 500B cells. (Over-pitched.)

Monday morning (10/3) fermenter temperature 66.8.

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  • Last Updated: 2023-12-06 23:43 UTC