Caldonia Milk Stout Beer Recipe | All Grain Sweet Stout | Brewer's Friend
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Caldonia Milk Stout

411 calories 47 g 730 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20.5 liters (fermentor volume)
Pre Boil Size: 26.1 liters
Post Boil Size: 23.6 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Leonardo
Calories: 411 calories (Per 730ml)
Carbs: 47 g (Per 730ml)
Created: Friday February 4th 2022
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1.060
1.018
5.5%
20.7
39.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Weyermann - Pale Ale3.6 kg Pale Ale 39 2.3 60%
0.70 kg Flaked Oats0.7 kg Flaked Oats 33 2.2 11.7%
0.60 kg BA Malt - Caramelo 600.6 kg Caramelo 60 35 60 10%
0.30 kg BA Malt - Caramelo 1200.3 kg Caramelo 120 34 120 5%
0.30 kg BA Malt - M Chocolate0.3 kg M Chocolate 29 400 5%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) 41 1 5%
0.20 kg Weyermann - Roasted Barley0.2 kg Roasted Barley 29.9 432 3.3%
6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 60 min 11.87 40%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 30 min 4.56 20%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5 Boil 10 min 4.31 40%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.6 L Infusion 67 °C 67 °C 60 min
14 L Fly Sparge 74 °C -- 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Irish Moss Fining Boil --
6 g Gelatin Fining Secondary --
0.20 g Cacao Nibs Water Agt Mash --
0.20 g Cacao Nibs Water Agt Secondary --
50 ml Vanilla extract Spice Secondary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.01 bar       Temp: 11 °C       CO2 Level: 2.2 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
 
Notes

Poner la malta oscura y malta chocolate en agua a temperatura ambiente por 12 hs en proporción de 4 a 1 con agua.
Filtrar el líquido resultante de la maceración en frío y agregarlo a la olla faltando 10 min del hervor
Poner en el recirculado 200 gr de cascarilla de chocolate.
Colocar 200 gr de cascarilla de chocolate en vodka y agregarlo al secundario

Recipe Photos
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-02-04 16:02 UTC
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