Harvey's Milk Stout - Beer Recipe - Brewer's Friend

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Harvey's Milk Stout

212 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Friday February 15th 2019
1.063
1.023
5.3%
23.9
40.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 52.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.5%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 7.5%
12 oz American - Caramel / Crystal 60L12 oz Caramel / Crystal 60L 34 60 5.6%
12 oz American - Chocolate12 oz Chocolate 29 350 5.6%
12 oz American - Munich - 60L12 oz Munich - 60L 33 60 5.6%
10 oz Flaked Barley10 oz Flaked Barley 32 2.2 4.7%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.7%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.7%
8 oz American - Wheat8 oz Wheat 38 1.8 3.7%
214 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Magnum0.35 oz Magnum Hops Pellet 11.9 Boil 60 min 15.61 25.9%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6.1 Boil 10 min 8.29 74.1%
1.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride Water Agt Mash --
0.50 tsp Gypsum Water Agt Mash --
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Phosphoric acid Water Agt Other --
12 g/gal Distilled Water Water Agt Other --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
3993
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
REQUIREMENTS:
11 gallons distilled water
1/2 tsp 10 % Phosphoric Acid per 10 gallons in hot liquor
1/2 tsp Calcium Chloride & 1/2 tsp Calcium Sulfate

Treat 7 gallons of strike water with:
.7 of 1/2 tsp Phosphoric Aid

Heat strike water to 168F. (18F above target mash temp 152F)
(water heater temp reading is generally 5F lower than actual water temp)

Use 4 gallons to mash.
Add 1/2 tsp Calcium Chloride & 1/2 tsp Calcium Sulfate directly to mash at dough-in.

Top up sparge water to 7 gallon mark and treat the new 4 gallons with:
.3 of 1/2 tsp Phosphoric Aid

Heat sparge water to 175F.
(water heater temp reading is generally 5F lower than actual water temp)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Infusion -- 151 °F 60 min
7 gal Fly Sparge -- 175 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.64 18.6  
Mash volume with grains 5.63 22.5  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 4.13 g | 16.5 qt) 4.66 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Rehydrate Dry Yeast:

Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz or 120 ml) at 70°F to 77°F. Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

Primary - 3 weeks
Cold Crash - 3 days

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  • Last Updated: 2019-03-02 12:06 UTC