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Brew 09: Milk Stout

/posts/2013/12/20131207_191047_brew-09-milk-stout.html

Brew 2013:09 - Milk Stout (2013-12-07)

I brewed a milk/sweet/cream stout using the recipe from Brewing Classic Styles. The only thing I really tweaked was that it called for Black Patent 525L and my shop's Black Patent was 625. However, I read thatCarafa III (525L) is also the same as black patent. So I used that.

The recipe and notes are below:

Recipe:

(PDF) (HTML^[@rev]) (TXT) (XML -- Stored Locally)

Milk Stout

By BCS with small changes

Method:

All Grain

Style:

Sweet Stout

Boil Time:

60 min

Batch Size:

1.5 gallons (fermentor volume)

Boil Size:

2.1 gallons

Efficiency:

77% (brew house)

Boil Gravity:

1.042 (recipe based estimate)

Original Gravity:

1.065

Final Gravity:

1.024

ABV (standard):

5.34%

IBU (tinseth):

28.02

SRM (morey):

39.98

Fermentables

Amount

Fermentable

PPG

L

Bill %

2.5 lb

United Kingdom - Pale 2-Row

38

2.5

75.5%

4 oz

German - Carafa III

32

535

7.5%

4 oz

Lactose (Milk Sugar) - (late addition)

41

1

7.5%

3 oz

American - Caramel / Crystal 80L

33

80

5.7%

2 oz

United Kingdom - Pale Chocolate

33

207

3.8%

Hops

Amount

Variety

Time

AA

Use

Type

Boil

0.41 oz

Kent Goldings

Pellet

5

Boil

60 min

28.02

Mash Guidelines

Amount

Description

Type

Temp

Time

4.4 qt

Heat to 162-163

Infusion

151 F

60 min

1.9 qt

Mash Out with boiling H20

Temperature

165 F

10 min

3.1 qt

Dunk / Batch Sparge

Sparge

168 F

10 min

Starting Mash Thickness: 1.45 qt/lb

Other Ingredients

Amount

Name

Type

Use

Time

0.13 tsp

Yeast Nutrient

Other

Boil

12 min

0.25 tsp

Irish Moss

Fining

Boil

12 min

Yeast

Wyeast - Whitbread Ale 1099

Attenuation (avg):

70%

Flocculation:

High

Optimum Temp:

64 - 75 F

Starter:

No

Priming

CO2 Level: 2 Volumes

Notes

Based on Brewing Classic Styles' Sweet Stout (Triple-X)

2013-12-07 Brew Log

Below are my notes. Note that I was also bottling the Brown Ale at the same time. Note that I did NOT have the grains double milled!

• 2:01 Start

• 4.4 qt to 162-163 for 151 mash

• 2 cups of water ready for cooling

• (2:22) @162.5. Dough in. Settled to 151.1F

• Note, new thermometer. Needs to be calibrated. It seems to be up about 1 degree (tolerance is +/- 0.9 so not too bad but could be brought in line). For today, I did the adjustment manually

• t-40min: T ~148-149. Stir with 3/10 to 151-152.

• Note: Temp jumped a lot. This thermometer is quicker. I wonder how not-mixed the temp was

• Also note, I had wrapped the pot in a towel in addition to the normal towels for better insulation

• t-18 min: Temp 149. Heat to 152. Hold

• Heat 1.9 qt to boil for mash out

• T-0; Temp ~149. Infused boiling water. Came to 162. Heat 4/10 to 165. Hold 10

• 3.1 qt sparge to 168

• 5.38qt first runnings+mashout.

• Hops AdjL 0.41 oz * 5 %AA(recipe)/5.8%AA(actual)=0.35oz

• 3.125 qt second running. Total 8.805 qt

• Pre kettle SG: 10.045@80--> 1.047 ==> 91% Efficiency

• 4:14 Boil

• Added the "Late addition" lactose at 10 along with the Irish Moss and Yeast Nutrient. (Actually did at 9)

• 5:13 Into Ice

• 5:26 @ 88.5F (lid on). 5:36 @68.5F (Pull it)

• 1.070 --> 1.071

• 17.5 cm (WTF! Way too much) for 1.7 gal

• Brewers Friend says 97% efficiency (now counting lactose)

• Shook for a minute or so. Pitched yeast. Stirred.

• Finished around 5:45

I need to figure outwhat is going on with my efficiency numbers. They really do not make sense. I checked the hydrometer and it reads correctly in water. I checked the volume and it is pretty darn close. Also, my boil-off was too low. I need to adjust these different things for next time.

Also, I am worried about the fermenter being so full but Icouldn't get my tubing to work as a blow off so it'll have to do. Hopefully it won't make too much of a mess

2014-01-06 Bottling

Itdidn't seem to need the blow-off. When I went to bottle it, there was krausen on the lid but only in a few spots. I got really lucky! Anyway, below is my bottling notes

• Did not cold crash since it is such a dark beer and no real need

• FG 1.025 (hard to really see with the foam so I guessed high)

• Brewers Friend says 6.04%=6% ABV

• 14cm --> 1.30gal or 167 oz

• That is 13.9 12 oz bottles. Plan for 11x12 oz and 1x22 oz

• Aim for 2.5 vol with 60F as temp

• Calculator says 1.07oz corn sugar (and I used 1/2 cup tap water)

Original WP Post ID: 6986

Original WP Pub Date: 2013-12-07_191047