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Milk Stout

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

14.7 BLG
6.1% ABV
43.3 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 3.18 kg 55.5% 80 % 7
Grain Black Barley (Roast Barley) 0.4 kg 7% 55 % 1200
Grain Monachijski 0.34 kg 5.9% 80 % 16
Grain Czekoladowy 0.34 kg 5.9% 60 % 1000
Grain Płatki jęczmienne 0.34 kg 5.9% 85 % 3
Grain Płatki owsiane 0.34 kg 5.9% 85 % 3
Grain Laktoza 0.45 kg 7.9% 50 % 2
Grain Caramel/Crystal Malt - 60L 0.34 kg 5.9% 74 % 118
Sum 5.73 kg

Hops

21 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 28 g 13 min 4.5 %
Boil Fuggles 27 g 60 min 5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale III Ale Liquid 125 ml Wyeast Labs

Notes

  • https://www.homebrewersassociation.org/homebrew-recipe/left-hand-milk-stout-clone/
    Laktoza 15 minut przed końcem gotowania
    Whirfloc pamiętać
    Zacieranie - 90 minut w 66 stopniach
    Jun 29, 2020, 1:56 PM

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