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Milk Stout - Espresso Coffee

198 calories 20 carbs
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 198 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Friday July 20th 2012
1.060
1.015
5.86%
32.75
40
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row - (late addition) 37 1.8 75.5%
2 lb United Kingdom - Black Patent2 lb Black Patent 27 525 7.5%
0.75 lb United Kingdom - Crystal 60L0.75 lb Crystal 60L 34 60 2.8%
0.75 lb United Kingdom - Crystal 70L0.75 lb Crystal 70L 34 70 2.8%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 3.8%
2 lb Milk Sugar2 lb Milk Sugar 35 1 7.5%
26.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2.25 oz Cascade2.25 oz Cascade Hops Leaf/Whole 7 Boil 90 min 100%
 
Mash Guidelines
Amount Description Type Temp Time
36 157 Infusion 157 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
1 each whirlfoc Fining Boil 15 min.
1 tbsp gelatin Fining Primary 0 min.
3 tbsp yeast nutrient Other Primary 5 min.
1 each oak cube Other Primary 1 min.
12 oz Coffee (secondary espresso) Other Bottling 1 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tasty's Malty Beer Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Tasty's water program for all Malty or dark beers - this is for 22 gallons using RODI water

baking soda - 8 grams
gypsum - 11 grams
calcium chloride - 16 grams
epsom salt - 10 grams
canning salt - 1 gram
Mash Chemistry and Brewing Water Calculator
 
Notes


Strike with 10 gallons at 170 to hit 157. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 12 gallons at 165-170. Use a low attenuating yeast.


Pitch yeast at 60. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 64. Raise to 65 degrees after a few days to clear diacytle.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2012-07-31 02:52 UTC
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