Milkweed Stout Beer Recipe | BIAB Sweet Stout | Brewer's Friend
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Milkweed Stout

220 calories 24.5 g 12 oz
Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 1.3 gallons
Pre Boil Gravity: 1.016 (recipe based estimate)
Post Boil Gravity: 1.152 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Monday February 17th 2020
1.066
1.019
6.2%
43.3
50.0
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Finland - Chocolate Malt1 lb Chocolate Malt 31 338 15.3%
0.33 lb Flaked Oats0.33 lb Flaked Oats 33 2.2 5%
3.30 lb Liquid Malt Extract - Pilsen3.3 lb Liquid Malt Extract - Pilsen - (late boil kettle addition) 35 2 50.5%
0.67 lb American - Roasted Barley0.67 lb Roasted Barley 33 300 10.2%
0.50 lb American - Munich Millet Malt - Gluten Free0.5 lb Munich Millet Malt - Gluten Free 25 7 7.6%
0.07 lb Flaked Barley0.07 lb Flaked Barley 32 2.2 1.1%
0.67 lb Lactose (Milk Sugar)0.67 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 10.2%
6.54 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Magnum0.2 oz Magnum Hops Pellet 15 Boil 60 min 25.85 23%
0.67 oz East Kent Goldings0.67 oz East Kent Goldings Hops Pellet 5 Boil 20 min 17.48 77%
0.87 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.3 gal Sparge 160 °F 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Add Lactose last 10 minutes of the boil, add LME last 20 minutes, cooled wort to 72 degrees, pitched yeast, fermenting at 67 degrees, Starting gravity 1.072 (17 Brix)

Checked it 2/24 temp 66 degrees good activity

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  • Public: Yup, Shared
  • Last Updated: 2020-02-25 02:51 UTC
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