Goatmilk Stout - Beer Recipe - Brewer's Friend

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Goatmilk Stout

172 calories 19.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 31.5 liters
Pre Boil Gravity: 11.8 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gryaz Brewery
Calories: 172 calories (Per 330ml)
Carbs: 19.2 g (Per 330ml)
Created: Thursday November 2nd 2017
13.7 °P
4.1 °P
5.2%
38.2
38.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 45.1%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 12%
0.40 kg Belgian - Chocolate0.4 kg Chocolate 30 340 6%
0.20 kg American - Black Malt0.2 kg Black Malt 28 500 3%
0.40 kg Belgian - Caramel Pils0.4 kg Caramel Pils 34 8 6%
0.30 kg United Kingdom - Crystal 60L0.3 kg Crystal 60L 34 60 4.5%
0.30 kg German - Carafa I0.3 kg Carafa I 32 340 4.5%
0.40 kg Belgian - Wheat0.4 kg Wheat 38 1.8 6%
0.50 kg United Kingdom - Oat Malt0.5 kg Oat Malt 28 2 7.5%
0.35 kg Lactose (Milk Sugar)0.35 kg Lactose (Milk Sugar) 41 1 5.3%
6.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Columbus15 g Columbus Hops Pellet 15 Boil 60 min 21.6 50%
15 g Columbus15 g Columbus Hops Pellet 15 Boil 30 min 16.6 50%
30 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L Temperature -- 65 °C 75 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.9
Mash volume with grains 23.1
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 20.9 L) 19.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 32.9 L) 31.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 27
Going into fermentor 27
Total: 38.5  
Equipment Profile Used: System Default
"Goatmilk Stout" Oatmeal Stout beer recipe by Gryaz Brewery. All Grain, ABV 5.19%, IBU 38.2, SRM 38.82, Fermentables: (Maris Otter Pale, Flaked Oats, Chocolate, Black Malt, Caramel Pils, Crystal 60L, Carafa I, Wheat, Oat Malt, Lactose (Milk Sugar)) Hops: (Columbus)
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  • Last Updated: 2019-03-10 14:43 UTC