Brew 09: Milk Stout

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2013 > 12 > 20131207_191047_brew-09-milk-stout.html

Brew 09: Milk Stout

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

You are viewing revision cc2dadda from 2018-12-06 09:14:40 -0700. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=cc2dadda to a URL. See the help page for more information.

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

Bill %

2.5 lb

United Kingdom - Pale 2-Row

2.5

75.5%

4 oz

German - Carafa III

535

7.5%

4 oz

Lactose (Milk Sugar) - (late addition)

7.5%

3 oz

American - Caramel / Crystal 80L

5.7%

2 oz

United Kingdom - Pale Chocolate

207

3.8%

Hops

Amount

Variety

Time

Use

Type

Boil

0.41 oz

Kent Goldings

Pellet

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:

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)

This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.

Original WP Post ID: 6986

Original WP Pub Date: 2013-12-07_191047