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Milk Stout

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 26.7 liter(s)
    Boil size
  • 4 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.9 liter(s)
    Mash size
  • 25.6 liter(s)
    Total mash volume

Steps

Temp Time
67 C 90 min
78 C 5 min

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Fermentables

15 BLG
6.2% ABV
35.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale 3 kg 46.4% 80 % 5
Grain Strzegom Czekoladowy jasny 0.2 kg 3.1% 68 % 400
Grain Carafa II 0.25 kg 3.9% 70 % 812
Grain Carafa III 0.25 kg 3.9% 70 % 1034
Grain Strzegom Karmel 150 0.3 kg 4.6% 75 % 150
Grain Strzegom Karmel 300 0.25 kg 3.9% 70 % 299
Grain Weyermann Specjal W 0.25 kg 3.9% 68 % 300
Grain Monachijski 0.5 kg 7.7% 80 % 16
Grain Płatki owsiane prażone 0.7 kg 10.8% 85 % 3
Sugar Laktoza 0.77 kg 11.9% 76.1 % 0
Sum 6.47 kg

Hops

31 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 25 g 60 min 13 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 12.78 g Safale

Extras

Type Name Amount Use for Time
Flavor Wiórki kokosowe prażone 500 g Secondary 7 day(s)
Flavor Espresso 200 g Secondary 7 day(s)
Spice 3 Laski wanilii 15 g Secondary 7 day(s)

Notes

  • Płatki owsiane prażone 150 stopni/30min na dzień przed warzeniem.
    Wiórki prażone 150 stopni/15min i odsączone na ręcznikach papierowych
    Espresso ostudzić do temp pokojowej :)
    Jun 19, 2017, 10:23 PM

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