Curly's Milk Stout 1.4

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Sweet Stout (13B)
Boil Size: 4.05 galStyle Guide: BJCP 2008
Color: 36.7 SRMEquipment: 5 Gal Partial Mash (8g kettle)
Bitterness: 22.5 IBUsBoil Time: 60 min
Est OG: 1.053 (13.2° P)Mash Profile: BIAB, Medium Body
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 4.6%Taste Rating: 0.0

Ingredients
Amount Name Type #
6.00 gal Salem/Beverly MA Water 1
10.00 g Chalk (Mash 60 min) Misc 2
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
1 lbs Chocolate Malt (350.0 SRM) Grain 5
1 lbs Munich Malt - 20L (20.0 SRM) Grain 6
6.00 oz Black Barley (Stout) (500.0 SRM) Grain 7
3 lbs 2.40 oz LME Wheat Bavarian (Briess) (4.0 SRM) Extract 8
1.00 oz Northern Brewer [7.0%] - Boil 45 min Hops 9
0.50 oz Fuggles [4.2%] - Boil 10 min Hops 10
0.25 tsp Irish Moss (Boil 10 min) Misc 11
0.50 oz Fuggles [4.2%] - Boil 0 min Hops 12
1 pkgs Nottingham Yeast (Lallemand #-) Yeast 13
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 14

Notes

Forgot to order #1 Light English Crystal (55L). Subbed 0.5lb 60L American Crystal and 0.5lb Carawheat. Tried to step up Burton Ale yeast slurry. Lost stir bar, added pure O2 to yeast starter and shook intermittently. No krausen after two days, strong sulfur aroma. Subbed dry Nottingham yeast. Mashed at 151F. Had nice rolling boil of 4.5 gallons in 5 gallon kettle. Pitched rehydrated packet of Notty. Active fermentation within 8 hours at 72F.