Curly's Milk Stout

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 gal	Style: Sweet Stout (13B)
Boil Size: 4.05 gal	Style Guide: BJCP 2008
Color: 36.8 SRM	Equipment: 5 Gal Partial Mash (8g kettle)
Bitterness: 28.5 IBUs	Boil Time: 60 min
Est OG: 1.063 (15.4° P)	Mash Profile: BIAB, Full Body
Est FG: 1.022 SG (5.7° P)	Fermentation: Ale, Two Stage
ABV: 5.3%	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	British Crystal 55L (55.0 SRM)	Grain	5
1 lbs	Chocolate Malt (350.0 SRM)	Grain	6
8.00 oz	Barley, Flaked (1.7 SRM)	Grain	7
3.98 oz	Roasted Barley (300.0 SRM)	Grain	8
1.99 oz	Carafa III (Dehusked) (525.0 SRM)	Grain	9
0.69 oz	Northern Brewer [9.9%] - Boil 45 min	Hops	10
0.25 tsp	Irish Moss (Boil 10 min)	Misc	11
0.50 oz	Fuggles [5.3%] - Boil 10 min	Hops	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	Pilsen Dry Extract (2.0 SRM)	Dry Extract	16
1 lbs	Milk Sugar (Lactose) (0.0 SRM)	Sugar	17

Notes

Mashed at 154-156F. Subbed Pilsen DME for regular, didn't have any regular. Subbed out flaked barley to help with head retention. Pitched 1200ML starter at 94F. Flask was cracked while making starter. Had Windsor Ale as backup, but airlock did pick up after about four hours. Placed fermenter in swamp bucket, fermenter held at high 60s F Racked June 7. Racked 1g onto 2 scoops (sufficient for two cups of coffee) of Starbucks Sumatran Blend coffee beans. Racked 1g onto 1.107 oz of Winfrey's Black Chocolate bark. Racked the remaining beer into a 5g carboy.

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