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Milk stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.9 liter(s)
    Mash size
  • 17.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 0 min

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Fermentables

13.3 BLG
41 SRM
Type Name Amount Yield EBC
Grain Pilzneński 1.75 kg 36.5% 81 % 4
Grain Monachijski 1.6 kg 33.3% 80 % 16
Grain Briess - Chocolate Malt 0.2 kg 4.2% 60 % 690
Grain Steinbach Karamel Pils 0.25 kg 5.2% 79 % 6
Grain Strzegom Czekoladowy jasny 0.25 kg 5.2% 68 % 400
Grain Jęczmień palony 0.25 kg 5.2% 55 % 985
Sugar Milk Sugar (Lactose) 0.5 kg 10.4% 76.1 % 0
Sum 4.8 kg

Hops

35 IBU

Bitterness ratio 0.59 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Flavor Vanilla Beans 20 g Secondary 7 day(s)
Flavor Kawa ziarna 120 g Secondary 7 day(s)

Notes

  • Po 6 dniach fermentacji burzliwej, piwo podzielone na dwie części po 10 l . Do jednej dodane 2 laski wanilii, poszatkowane i macerowane 3 dni w alkoholu 30 %. Do drugiego fermentora 120 gr kawy (Lavazza) w ziarnach.
    Nov 20, 2016, 4:27 PM

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