Milk Stout (#18) - Beer Recipe - Brewer's Friend

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Milk Stout (#18)

224 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: E. Jubeck
Calories: 224 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Monday November 14th 2016
1.067
1.020
6.1%
19.4
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pale 2-Row18 lb Pale 2-Row 37 1.8 58.1%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 6.5%
1.50 lb Flaked Barley1.5 lb Flaked Barley 32 2.2 4.8%
3 lb American - Roasted Barley3 lb Roasted Barley 33 300 9.7%
2 lb United Kingdom - Crystal 60L2 lb Crystal 60L 34 60 6.5%
1 lb American - Chocolate1 lb Chocolate 29 350 3.2%
2 lb American - Munich - Dark 20L2 lb Munich - Dark 20L 33 20 6.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 4.8%
31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 12.4 First Wort 0 min 11.15 33.3%
2 oz East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.6 Boil 15 min 8.25 66.7%
3 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
$ 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


Acid blend
¾ tsp
Calcium Chloride
2 tsp
Campden tab
2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt Decoction -- 150 °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: 13.61 gal (54.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.61 gal (6.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.2 gal (52.78 qt). Suggest reducing initial water volume to 9.68 gal (38.72 qt) and adding 1.2 gal (4.78 qt) sparge/top-off. 10.88 43.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.88 43.5  
Mash volume with grains 13.2 52.8  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume 6.84 27.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 13.61 g | 54.5 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 12.39 g | 49.6 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 17.72 70.9
Equipment Profile Used: System Default
 
Notes

My second go at a stout. Last batch was a split batch that half kept as a standard and half as a cherry stout. Both turned at well, but had a rather roasted feel to it. This time, going to minimize the roastedness and add lactose for the milk/sweet angle.

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  • Last Updated: 2016-11-17 17:17 UTC