Curly's Milk Stout

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
Members can download and share recipes

Brewer: Jason Chalifour
Batch Size: 5.25 gal	Style: Sweet Stout (13B)
Boil Size: 3.36 gal	Style Guide: BJCP 2008
Color: 38.7 SRM	Equipment: 5 Gal Partial Mash
Bitterness: 23.4 IBUs	Boil Time: 60 min
Est OG: 1.066 (16.2° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.023 SG (5.9° P)	Fermentation: Ale, Two Stage
ABV: 5.6%	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
4 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	4
15.96 oz	British Crystal 55L (55.0 SRM)	Grain	5
15.96 oz	Chocolate Malt (350.0 SRM)	Grain	6
4.00 oz	Roasted Barley (300.0 SRM)	Grain	7
4.00 oz	Carafa I (337.0 SRM)	Grain	8
1 lbs	Milk Sugar (Lactose) (0.0 SRM)	Sugar	9
1.00 oz	Northern Brewer [9.9%] - Boil 45 min	Hops	10
0.50 oz	Fuggles [5.3%] - Boil 10 min	Hops	11
0.25 tsp	Irish Moss (Boil 10 min)	Misc	12
3 lbs 2.40 oz	Pale Liquid Extract [Boil for 5 min] (8.0 SRM)	Extract	13
0.50 oz	Fuggles [5.3%] - Boil 0 min	Hops	14
1.0 pkgs	Burton Ale (White Labs #WLP023)	Yeast	15
1 lbs	Light Dry Extract (8.0 SRM)	Dry Extract	16

Taste Notes

The finished beer was awesome. It has a lot more complexity than say Left Hand. There is roasted malt flavor, hop flavor, esters, and lactose. There was a smoky flavor at first. As the beer aged it mellowed and all the different flavored melded together. Head retention was poor. Might add a small amount of flaked adjuncts in a future batch.

Notes

Kettle too small and too much grain to do full batch BIAB. Mashed in approx 2 gal water, and "sparged" by twice steeping the grain bag in 168F water. Timer reset during mash. Hopefully didn't mash too long, but temperature was on point. Pitched 1500ml starter. 1.068 SG. Fermentation stuck at 1.030. Racked and pitched S05.

BeerSmith™ Recipes and Web Editor