Milky Vanilly - Beer Recipe - Brewer's Friend

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Milky Vanilly

195 calories 25.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jimmy
Calories: 195 calories (Per 16oz)
Carbs: 25.6 g (Per 16oz)
Created: Saturday November 3rd 2018
1.058
1.022
4.7%
19.7
41.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 71.4%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.9%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 4%
1.10 lb Lactose (Milk Sugar)1.1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8.7%
12.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 14.48 25%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 10 min 5.25 25%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Aroma 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each vanilla beans Spice Secondary --
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 148 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.59 14.4  
Mash volume with grains 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 5.08 g | 20.3 qt) 4.59 18.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.09 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.19 32.8
Equipment Profile Used: System Default
 
Notes

Add lactose at flame out

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  • Last Updated: 2018-11-03 16:03 UTC