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Milk Stout - Starbucks Collab

194 calories 23 carbs
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Josh
Calories: 194 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Friday August 30th 2019
1.058
1.019
5.13%
10.78
35.5
n/a
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Fermentables
Amount Fermentable PPG °L Bill %
24 lb American - Pilsner24 lb Pilsner 37 1.8 68.6%
2.1 lb American - Munich - Light 10L2.1 lb Munich - Light 10L 33 10 6%
2.1 lb American - Caramel / Crystal 40L2.1 lb Caramel / Crystal 40L 34 40 6%
3.3 lb German - Chocolate Wheat3.3 lb Chocolate Wheat 31 413 9.4%
0.5 lb German - Carafa II0.5 lb Carafa II 32 425 1.4%
3 lb Lactose (Milk Sugar)3 lb Lactose (Milk Sugar) 41 1 8.6%
35 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
19 g Columbus19 g Columbus Hops Pellet 15 Boil 60 min 10.78 100%
 
Mash Guidelines
Amount Description Type Temp Time
11.5 gal Infusion 150 °F 60 min
10.5 gal Sparge 166 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
20 g Gypsum Water Agt Mash 1 hr.
25 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
44
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 689 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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

Lactose goes in with 10 minutes left in boil.

Coffee Beans:

140g of Guatemala beans steeped for two days. (Test Flavor)

Cold Brew:

22oz per 17 gallon test batch

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-18 16:30 UTC
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