24 Cow's Milk Stout 11/23/13 - Beer Recipe - Brewer's Friend

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24 Cow's Milk Stout 11/23/13

183 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 33% (brew house)
Source: Remivistak
Calories: 183 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Thursday November 21st 2013
1.054
1.023
4.2%
46.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 47.6%
2 lb American - Vienna2 lb Vienna 35 4 9.5%
2 lb Munich - Light 10L2 lb Munich - Light 10L 33 10 9.5%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 9.5%
2 lb American - Chocolate2 lb Chocolate 29 350 9.5%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt 36 150 4.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4.8%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.8%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz German Perle2 oz German Perle Hops Pellet 7.8 Boil 25 min 46.65 100%
2 oz / $ 0.00
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
- Danstar Nottingham
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Sparge 155 °F 155 °F 120 min
5.25 gal Strike 151 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 160 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 2.5 g | 10 qt) 2.67 10.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 10.17 40.7
Equipment Profile Used: System Default
 
Notes

OG: 1.050 FG:1.030
Pitched yeast on 11/23@11:15pm, no fermentation as of 11/25 @9:15 pm.:(
Made a starter with Danstar Nottingham (5oz of DME/1 qt H2O. Will pitch when yeast starter becomes active.

Mixed Malt Liquor?) with 3.0 gallons of Cow's Milk.
Added 4.25 oz of ground European coffee brewed in 32 oz of water, to Cows Milk.
Primed with 3 oz of corn sugar.
Combined AVB @4.6%

Bottled 12/21/13

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  • Last Updated: 2023-11-26 16:42 UTC