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Maple Milk Stout - Tropical Stout

248 calories 28.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Tropical Stout
Boil Time: 90 min
Batch Size: 6.3 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Jay Avrett
Calories: 248 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
Created Monday November 5th 2018
1.074
1.023
6.73%
32.68
40.17
5.45
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Bohemian Pilsner9 lb Bohemian Pilsner 38 1.9 56.5%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 6.3%
1 lb Belgian - Chocolate1 lb Chocolate 30 340 6.3%
1 lb United Kingdom - Crystal 60L1 lb Crystal 60L 34 60 6.3%
1 lb United Kingdom - Munich1 lb Munich 37 6 6.3%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 3.1%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.1%
12.60 oz Lactose (Milk Sugar)12.6 oz Lactose (Milk Sugar) 41 1 4.9%
18.25 oz Maple Syrup18.25 oz Maple Syrup 30 35 7.2%
15.93 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Magnum0.333 oz Magnum Hops Pellet 13.5 Mash at 154 °F 0 min 2.5 15.4%
0.33 oz East Kent Goldings0.333 oz East Kent Goldings Hops Pellet 7.2 Mash at 154 °F 0 min 1.34 15.4%
0.50 oz Magnum0.5 oz Magnum Hops Pellet 13.5 Boil 60 min 18.86 23.1%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 7.2 Boil 15 min 9.98 46.2%
2.17 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 qt Single Step Infusion Infusion 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle Condition - Dextrose       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermented like crazy for three days. After day 3 of fermentation, allow to perform diacetyl rest at 70-72 deg. F. for 2-days.

Drop back to 64 deg. F. and hold for another 11 days or so.


Silver Medal: Table 26: Dark British Beer
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Award Winning Recipe
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  • Public: Yup, Shared
  • Last Updated: 2018-11-06 12:11 UTC
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