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Left Hand Milk Stout Clone

210 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Thursday October 26th 2017
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1.064
1.012
6.8%
22.7
46.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb American - Pale 2-Row8.5 lb Pale 2-Row 37 1.8 59.6%
1.25 lb American - Roasted Barley1.25 lb Roasted Barley 33 300 8.8%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 7%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 7%
1 lb American - Chocolate1 lb Chocolate 29 350 7%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 5.3%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 5.3%
14.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 60 min 16.19 23.1%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.52 76.9%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Lactose Flavor Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 4.49 g | 17.9 qt) 4.39 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.7 30.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.73 38.9
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/left-hand-milk-stout-clone/

162 strike water, 9.5g (7.7g pre boil + 14lbs grain *0.125 grain absorption) RO strike volume, 1tsb gypsum per 5g water

To brew the Left Hand Milk Stout clone, mash at 151°F (66°C) for 90 minutes. Boil for 90 minutes, following hop schedule. Add lactose 15 minutes before end of boil.
Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week.
0.3 oz (8.5 g) Magnum pellet hops, 13% a.a. (60 min)
1 tsp irish moss (15min)
lactose (15min)
1.0 oz (28 g) E.K. Goldings pellet hops, 5% a.a. (10 min)


No sparge:

  1. Heat 9.5g RO strike volume to 162
  2. dough recycle 90 mins at 151
  3. add 2tsb gypsum to mash (1 tsp per 5g RO water)
  4. after re-circulation 30 mins, stir, but turn pump off first! i stirred and clogged everything!!! dont disturb the grain bed. 
  5. after 90 mins, heat up mash to 165–168 °F range. Stir while heating for even heat distribution. After get to 165, recycle for a few minutes to set the grain bed. Slow the flow to not suck up too much grain. Drain to boil for total of 7.7g.
  6. Boil. Add hops. Don't forget 1tsp Irish moss last 10 mins and boil chiller last couple minutes to disinfect.
  7. Cool. 2 bags ice for cooler or several frozen water jugs.
  8. If can't cool all the way (in the summer), bring inside, let cool overnight.
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  • Last Updated: 2019-11-17 00:39 UTC