Mother's Milk Stout 11 (1.3)

All Grain Recipe

Submitted By: Bigringking (Shared)
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Brewer: Ed Messer
Batch Size: 11.00 galStyle: Sweet Stout (13B)
Boil Size: 13.50 galStyle Guide: BJCP 2008
Color: 33.5 SRMEquipment: Ed's All Grain - 11 Gal
Bitterness: 27.5 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Amount Name Type #
16.44 gal Petware House Water 1
6.79 g Calcium Chloride (Mash 60 min) Misc 2
4.46 g Baking Soda (Mash 60 min) Misc 3
2.11 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.48 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 6
2 lbs Chocolate Malt (350.0 SRM) Grain 7
1 lbs 4.00 oz Barley, Flaked (1.7 SRM) Grain 8
1 lbs 4.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9
1 lbs 4.00 oz Munich Malt - 10L (10.0 SRM) Grain 10
1 lbs 4.00 oz Oats, Flaked (1.0 SRM) Grain 11
1 lbs Roasted Barley (300.0 SRM) Grain 12
0.75 oz Magnum [14.0%] - Boil 60 min Hops 13
5.67 g Calcium Chloride (Boil 60 min) Misc 14
3.72 g Baking Soda (Boil 60 min) Misc 15
1.76 g Epsom Salt (MgSO4) (Boil 60 min) Misc 16
1.23 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 17
1.60 oz Challenger [8.9%] - Boil 15 min Hops 18
0.55 tsp Irish Moss (Boil 10 min) Misc 19
2 lbs Milk Sugar (Lactose) [Boil for 10 min] (0.0 SRM) Sugar 20
1 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 21


10-18-15 Cold steeped grains in 1 gallon of water. Added some for grain absorbtion (I think half gallon). Ended up with only about 1/2 gallon of steeping wort. So I rinsed with about 1 quart or so. Not sure if this was a good idea. Next time I'll steep with 2 gallons and measure the remainder and calculate that in the water volumes. Mash went OK but I added too much lactic acid and hit 4.8 pH. Will have to look into how this could impcat the beer. Also starting gravity was low again. 1.041 vs 1.048 so we boiled an extra 20 mins to boil of some gravity points. Saw that we were going to end up with an extra gallon of wort that wouln't fit into the two carbouys so Tom and I decided to pull off one gallon of wort at flame out but before adding the steeping grains wort to see what a 'white stout' would be like. We proportioned the yeast too so we'll see.... 11-1-15 1-14-16 Just did some reading on cold steeping. Gordon strong suggests 2Qt to 1# of grain. So that would be 6 QT/1.5 Gal for the 3# in this reciepe. However, somone also suggested GS recommends adding more grains when you cold steep. I don't know if I have already done that though...Perhaps I did have too much water in my last batch which could leave the beer lacking some of the roastiness. Maybe I'll add some grain - maybe 1# roasted barley and 1/2# Chocolate malt. I think the beer is chcoclatey enough already. But I do want some additional roastiness. I could also look at mashing the roasted barley for the last 10 mins of the mash. I read that can add some roastiness. 6-11-17 Mash Temp ended at 153*F. No cold steeping. PH 4.95 in the mash. Added 3g CaCl/10g Gypsum. Started mash at 7:10 am and mashed for 3:20. That I think pushed the efficiecy higher to around about 90% according to BS. Mash conversion efficiency was calculated at 94%. 12-15-18 Targeting 5.5 pH per Martin Bruengard, "below 5.4 may result in the roast notes in beer becoming harsh or acrid." "keep sulfate modest (50ppm) is important in roasty beers since roast and sulfate are both drying on your palate" Mashed at 155*F and 5.3 pH. Added mash salts only to strike water volume. Then set to heating sparge water.

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