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Blueberry Milk Stout

181 calories 22.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 181 calories (Per 330ml)
Carbs: 22.4 g (Per 330ml)
Created Friday September 27th 2019
1.058
1.020
5.21%
29.32
31.64
5.53
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 74.8%
0.35 kg Lactose (Milk Sugar)0.35 kg Lactose (Milk Sugar) - (late addition) 41 1 6.5%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 28 375 5.6%
0.25 kg United Kingdom - Brown Malt0.25 kg United Kingdom - Brown Malt 32.7 65 4.7%
0.25 kg United Kingdom - Golden Naked Oats0.25 kg Golden Naked Oats 33 10 4.7%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley - (late addition) 25 450 3.7%
5.35 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g BSG - Challenger50 g Challenger Hops Pellet 5.1 Boil 60 min 29.32 100%
50 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
17 L Infusion 40 °C 10 min
Infusion 67 °C 60 min
Infusion 75 °C 10 min
12.8 L Fly Sparge 75 °C 20 min
Starting Mash Thickness: 2.7 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Antioxin SBT Water Agt Mash 60 days
2 g Wyeast - Beer Nutrient Other Boil 15 days
1 each Protafloc Fining Boil 15 days
3 g Calcium Chloride (dihydrate) Water Agt Mash 60 hr.
2 g Gypsum Water Agt Mash 60 hr.
2 g Slaked Lime Water Agt Mash 60 hr.
2 kg Blueberry Puree (10% sugar) Other Secondary 0 min.
500 g Blueberrys Other Secondary 0 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 164 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100.1 2 8 61.2 58.7 10.3
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Total mash water needed 34.1
Strike water volume at mash thickness of 2.7 L/kg 13.5
Grain absorption losses -4.7
Remaining sparge water volume 20.6
Mash Lauter Tun losses -0.9
Amount going into kettle 28.4
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Amount in kettle at end of boil 23
Hops absorption losses -0.2
Estimated amount in fermentor 22.8
Total: 29.8  
Equipment Profile Used: System Default
Method: All Grain, Style: Sweet Stout, ABV 5.21%, IBU 29.32, SRM 31.64, Fermentables: (Maris Otter Pale, Lactose (Milk Sugar), Chocolate, United Kingdom - Brown Malt, Golden Naked Oats, Roasted Barley) Hops: (Challenger) Other: (Antioxin SBT, Wyeast - Beer Nutrient, Protafloc, Calcium Chloride (dihydrate), Gypsum, Slaked Lime, Blueberry Puree (10% sugar), Blueberrys)
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  • Public: Yup, Shared
  • Last Updated: 2019-10-12 05:46 UTC