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Two Brothers Milk Stout

179 calories 19.5 g 330 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24.2 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created Tuesday October 8th 2019
1.058
1.016
5.4%
31.6
61.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,000 g United Kingdom - Maris Otter Pale4000 g Maris Otter Pale 38 8.51 78.4%
400 g United Kingdom - Crystal 140L400 g Crystal 140L 33 372.1 7.8%
200 g United Kingdom - Chocolate200 g Chocolate 34 1132.64 3.9%
100 g United Kingdom - Roasted Barley100 g Roasted Barley 29 1466.21 2%
200 g Torrified Wheat200 g Torrified Wheat 36 3.84 3.9%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) 41 1.17 3.9%
5,100 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Challenger30 g Challenger Hops Leaf/Whole 8.5 Boil 60 min 29.37 60%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 5 min 2.27 40%
50 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
19.2 L Strike 67 °C 60 min
Starting Mash Thickness: 4 L/kg
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 300 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BlackTreacle       Amount: 133.6 g       Temp: 20 °C       CO2 Level: 4.4 g/l
 
Target Water Profile
Daarlerveen, Overijssel, The Netherlands
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Two Brothers Milk Stout" Sweet Stout beer recipe. All Grain, ABV 5.41%, IBU 31.64, SRM 61.44, Fermentables: (Maris Otter Pale, Crystal 140L, Chocolate, Roasted Barley, Torrified Wheat, Lactose (Milk Sugar)) Hops: (Challenger, Fuggles)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-08 13:17 UTC
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