Duck Rabbit Milk Stout Clone 
All Grain Recipe
Submitted By: y2kstang (Shared)
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| Brewer: Jim Lindhorn | |
| Batch Size: 5.00 gal | Style: Sweet Stout (13B) |
| Boil Size: 7.38 gal | Style Guide: BJCP 2008 |
| Color: 38.2 SRM | Equipment: Pot and Cooler (15 Gal) - All Grain |
| Bitterness: 19.8 IBUs | Boil Time: 60 min |
| Est OG: 1.064 (15.6° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.015 SG (3.9° P) | Fermentation: My Aging Profile |
| ABV: 6.3% | Taste Rating: 5.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 1 lbs |
Chocolate (Briess) (350.0 SRM) |
Grain |
2 |
| 8.00 oz |
Roasted Barley (Bairds) (600.0 SRM) |
Grain |
3 |
| 1.00 oz |
Fuggle, U.S. [4.8%] - Boil 60 min |
Hops |
4 |
| 0.50 oz |
Fuggle, U.S. [4.8%] - Boil 30 min |
Hops |
5 |
| 1 lbs |
Milk Sugar (Lactose) [Boil for 15 min] (0.0 SRM) |
Sugar |
6 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
7 |
Taste Notes
Due to bad harvest of yeast, I will have to rebrew later.Notes
4/4/09 Brew Day
9:00 Clean & sanitize equipment
10:00 Go get propane; Cylinder empty
12:07 Started burner up;Put grains in muslin bag in 4 gallons of RO Water
12:23 Started steeping grains @ 155 degrees F
12:53 Removed grains;Added lactose & 3# LME
12:58 Restarted up burner
13:18 Water @ boil; Added 1oz. Northern Brewer hops
14:18 Boil finished;Added 3# LME
14:45 Cooling to 75 degrees F
15:15 Strained hops; Added 1.5L yeast starter to wort
4/11/09 18:00 Racked to glass carboy; Raised temperature to 68 degrees FThis Recipe Has Not Been Rated
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