Curly's Milk Stout

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: 37.0 SRMEquipment: 5 Gal Partial Mash (8g kettle)
Bitterness: 28.5 IBUsBoil Time: 60 min
Est OG: 1.063 (15.4° P)Mash Profile: BIAB, Medium Body
Est FG: 1.021 SG (5.3° P)Fermentation: Ale, Two Stage
ABV: 5.5%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
8.00 oz Barley, Flaked (1.7 SRM) Grain 6
8.00 oz Caramel Wheat Malt (46.0 SRM) Grain 7
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8
3.98 oz Roasted Barley (300.0 SRM) Grain 9
1.99 oz Carafa III (Dehusked) (525.0 SRM) Grain 10
1.00 oz Northern Brewer [7.0%] - Boil 45 min Hops 11
0.50 oz Fuggles [4.2%] - Boil 10 min Hops 12
0.25 tsp Irish Moss (Boil 10 min) Misc 13
3 lbs 2.40 oz Pale Liquid Extract [Boil for 5 min] (8.0 SRM) Extract 14
0.50 oz Fuggles [4.2%] - Boil 0 min Hops 15
1.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 16
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 17
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 18

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. Bottled 3 gallons 2/13, racked one gallon onto one cup of Stumptown Hairbender Coffee, and one gallon onto 2.151 oz of Winfrey's dark chocolate bark. Samples were lighter than previous batches. Very clean, IMO missing yeast character.

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