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Milk Stout

190 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 190 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Tuesday November 26th 2019
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OG: 1.059 FG: 1.018 ABV: 5.3% IBU: 20

1.057
1.018
5.1%
24.9
33.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 81.8%
2 lb United Kingdom - Pale Chocolate2 lb Pale Chocolate - (late boil kettle addition) 33 207 9.1%
1 lb American - Midnight Wheat Malt1 lb Midnight Wheat Malt - (late boil kettle addition) 33 550 4.5%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Fuggles5 oz Fuggles Hops Pellet 2.7 Boil 60 min 24.89 100%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 438 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 150 50 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.9 gal Strike 171 °F 156 °F 60 min
7.7 gal Sparge 170 °F 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 40 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.69 gal (50.75 qt). Suggest reducing initial water volume to 11.92 gal (47.68 qt) and adding 0.69 gal (2.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 7.88 31.5  
Mash volume with grains 9.56 38.2  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 7.61 g | 30.4 qt) 7 28  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.4 qt) 12 48  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.88 59.5
Equipment Profile Used: System Default
 
Notes

Dark malts need to be steeped rather than mashed. Same temp as pale malt (156), at 2qt/lb (6qt of water).

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  • Last Updated: 2019-12-01 17:16 UTC