White Milk Stout 
All Grain Recipe
Submitted By: dubbeljm (Shared)
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| Brewer: JJ | |
| Batch Size: 5.00 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 5.70 gal | Style Guide: BJCP 2008 |
| Color: 7.9 SRM | Equipment: My Equipment |
| Bitterness: 20.8 IBUs | Boil Time: 60 min |
| Est OG: 1.076 (18.4° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.025 SG (6.2° P) | Fermentation: Ale, Single Stage |
| ABV: 6.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) |
Grain |
1 |
| 1 lbs 8.00 oz |
Barley, Flaked (1.7 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 1 lbs |
Carared (20.0 SRM) |
Grain |
4 |
| 1 lbs |
Smoked Malt (9.0 SRM) |
Grain |
5 |
| 0.60 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
6 |
| 0.45 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 0.60 oz |
Columbus (Tomahawk) [14.0%] - Boil 10 min |
Hops |
8 |
| 1.0 pkgs |
Ringwood Ale (Wyeast Labs #1187) |
Yeast |
9 |
| 1 lbs |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
10 |
Notes
Add 4oz cacao nibs in secondary 7 days
Add 8-10 oz whole coffee beans to secondary for 2 days
substituted wey carared for amber malt 22 srm
used briess applewood smoked maltThis Recipe Has Not Been Rated
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