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Ryan's Hand Milk Stout

216 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Many
Rating:
5.00 (1 Review)

Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Sunday September 18th 2016
1.065
1.017
6.4%
37.7
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 60.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.1%
1 lb Belgian - Roasted Barley1 lb Roasted Barley 30 575 8.1%
0.80 lb American - Chocolate0.8 lb Chocolate 29 350 6.5%
0.75 lb American - Munich - Light 10L0.75 lb Munich - Light 10L 33 10 6.1%
0.60 lb American - Caramel / Crystal 60L0.6 lb Caramel / Crystal 60L 34 60 4.9%
0.60 lb Flaked Barley0.6 lb Flaked Barley 32 2.2 4.9%
0.10 lb German - Acidulated Malt0.1 lb Acidulated Malt 27 3.4 0.8%
12.35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Columbus0.75 oz Columbus Hops Pellet 15 Boil 45 min 37.68 100%
0.75 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 376 B cells required
Another S-05
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 376 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 147 °F 60 min
Starting Mash Thickness: 1.7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.25 21  
Mash volume with grains 6.24 24.9  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 3.45 g | 13.8 qt) 2.55 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.9 g | 27.6 qt) 6 24  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.79 31.2
Equipment Profile Used: System Default
 
Notes

Used 3mL of hop shot

Last Updated and Sharing
 
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  • Last Updated: 2017-11-28 21:51 UTC