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Brygg ditt eget øl - Milk Stout

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Brygg ditt eget øl - Milk Stout	Brewer: oysrober	Brew Date:
	IBU Formula: Tinseth	Units: metric	Private: Yes
Boil	Boil Volume: 19 l	Boil Length: 75 min.	Target Volume: 12 l
Style	Name: American Stout	Category: Stout - 13E	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
American 2-row Pale	2 kg 400 g	2 °L	1.037	1.049	77%
American Crystal 30L	200 g	34 °L	1.034	1.004	6%
Black Malt	100 g	500 °L	1.025	1.001	3%
Pale Chocolate Malt	100 g	180 °L	1.034	1.002	3%
Flaked Barley	100 g	1 °L	1.032	1.002	3%
Special B	100 g	132 °L	1.03	1.002	3%
Smoked Malt	100 g	3 °L	1.037	1.002	3%
Total	3 kg 100.00 g	26 SRM		1.062

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Sorachi (Japan)	14 g	14	Boil	75 min.	Pellet	39
Saaz (Usa)	11 g	4	Boil	15 min.	Pellet	4
Total	25.00 g					43

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
London Ale III 1318	73	Low	64 °C	74 °C

Miscs Add

Misc	Type	Amount	Use	Time
Protofloc	Fining	1 g	Boil	15 min.
Lactose	Other	134 g	Boil	10 min.

Mash Information edit

Details	Name: Brygg ditt eget øl - Milk Stout	Brewer: oysrober	Brew Date:
	Boil Volume: 19 l	Units: metric	Thermal Loss: 1.7°C
	Mash Efficiency: 80%	Mash Method: Single Infusion	Sparge Method: fly
	Grain Temp: 22 °C	Initial Grist Ratio: 3.13 l/kg	Absorption Rate: 1.25 l/kg
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	Infusion	60 min.	67.0 °C	9.70 l	73.7 °C	3.13
Total		1 hour		0.00 l (runoff: -3.88 l)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	67.0 °C	9.70 l	73.7 °C
Total	1 hour		9.70 l

Type

all-grain

OG

1.062

style
1.050 - 1.075

FG

1.017

style
1.010 - 1.022

Color

26 SRM

style
30 - 40

IBU

43

style
35 - 75

ABV

5.9%

style
5 - 7

Cal.

206

per 12oz.