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Sweet (milk) stout

Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 116 liters
Post Boil Size: 107 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Timothy Welling
Calories: 181 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)

Created: Thursday September 20th 2018

Original Gravity:

1.058

Final Gravity:

1.021

ABV (standard):

4.8%

IBU (tinseth):

29.6

EBC (ebcmorey):

73.6

Mash pH

5.7

Cost $

n/a

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Brew Log History

Target 20°C
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Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

Readings: {{ readingsCount | number }}

Device Filter
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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
18 kg	United Kingdom - Pale 2-Row18 kg Pale 2-Row	38	5.17	74.4%
2 kg	Lactose (Milk Sugar)2 kg Lactose (Milk Sugar)	41	1.17	8.3%
1.80 kg	United Kingdom - Black Patent1.8 kg Black Patent	27	1399.5	7.4%
1.40 kg	United Kingdom - Dark Crystal 80L1.4 kg Dark Crystal 80L	33	211.99	5.8%
1 kg	United Kingdom - Pale Chocolate1 kg Pale Chocolate	33	550.9	4.1%
24.20 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
75 g	Warrior75 g Warrior Hops		Pellet	16	Boil	60 min	29.59	100%
75 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
75 g	Warrior (Pellet) 75 g Warrior (Pellet) Hops		29.59	100%
75 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
59.9 L	Infusion	69 °C	69 °C	60 min
	Temperature	69 °C	76 °C	10 min
81.3 L	Sparge	76 °C	76 °C	30 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 15 °C

Other Ingredients

Amount	Name	Type	Use	Time
3.10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	0 min.
10.80 g	Gypsum	Water Agt	Mash	0 min.
1 each	Wirfloc table	Water Agt	Boil	10 min.
20.40 g	Baking Soda	Water Agt	Mash	0 min.
3.20 g	Calcium Chloride (dihydrate)	Water Agt	Boil	1 hr.
11.10 g	Gypsum	Water Agt	Boil	1 hr.
3.70 g	Lactic acid	Water Agt	Boil	1 min.
2.40 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
10.30 g	Gypsum	Water Agt	Sparge	1 hr.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	4 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 1427 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.86 bar Temp: 2 °C CO₂ Level: 2.75 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
45.6	4	70.8	19	78.9	138
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

238

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Brews

Public: Yup, Shared
Last Updated: 2020-05-28 09:55 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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Sweet (milk) stout

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