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Pierce's MIlk Stout v2.0

Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.36 liters
Post Boil Size: 20.95 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)

Created: Thursday January 5th 2023

Original Gravity:

1.068

Final Gravity:

1.014

ABV (standard):

7.1%

IBU (tinseth):

16.2

SRM (morey):

50.0

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Ireland - Stout Malt3.5 kg Stout Malt	37	2	49%
0.75 kg	Belgian - Biscuit0.75 kg Biscuit	35	23	10.5%
0.40 kg	Crisp Malting - Pale Chocolate0.4 kg Pale Chocolate	32.7	220	5.6%
0.60 kg	American - Midnight Wheat Malt0.6 kg Midnight Wheat Malt	33	550	8.4%
0.40 kg	Crisp Malting - Caramalt0.4 kg Caramalt	37	12	5.6%
0.50 kg	Proximity - Malted Oats0.5 kg Malted Oats	29.9	2.5	7%
1 kg	Rice Hulls1 kg Rice Hulls	0	0	14%
7.15 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Willamette15 g Willamette Hops	Pellet	4.5	Boil	50 min	7.68	50%
15 g	Galena15 g Galena Hops	Pellet	13	Boil	10 min	8.46	50%
30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Willamette (Pellet) 15 g Willamette (Pellet) Hops	7.68	50%
15 g	Galena (Pellet) 15 g Galena (Pellet) Hops	8.46	50%
30 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
24.615 L	Strike	67 °C	67 °C	60 min
6.6795 L	Sparge	76 °C	76 °C	15 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 66 °C

Other Ingredients

Amount	Name	Type	Use	Time
500 g	Lactose	Water Agt	Boil	1 hr.
20 g	Coffee	Flavor	Boil	1 hr.
25 g	Cocoa powder	Flavor	Boil	1 hr.
8 g	Chalk	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

White Labs - Cream Ale Yeast Blend WLP080

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	18 - 21 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.01 bar Temp: 20 °C CO₂ Level: 2.6 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100.6	1	44	58.8	57.5	99
Mash Chemistry and Brewing Water Calculator

Notes

2 bar is 29 psi

Last Updated and Sharing

227

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Brews

Public: Yup, Shared
Last Updated: 2023-01-14 23:12 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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