Cownundrum Milk Stout (2013)

All Grain Recipe

Submitted By: sjareb (Shared)
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Brewer: Steven Jareb
Batch Size: 10.25 galStyle: Sweet Stout (13B)
Boil Size: 13.72 galStyle Guide: BJCP 2008
Color: 39.4 SRMEquipment: Mini Brew Brew Kart
Bitterness: 30.1 IBUsBoil Time: 60 min
Est OG: 1.062 (15.2° P)Mash Profile: Single Infusion, Medium Body Decoct Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.00 gal Distilled Water (sparge) Water 1
7.00 gal Fullerton Groundwater (Mash) Water 2
1.00 gal Distilled Water (Mash) Water 3
6.00 g Calcium Chloride (Mash 60 min) Misc 4
2.00 g Chalk (Mash 60 min) Misc 5
10 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 6
10 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 7
2 lbs Black (Patent) Malt (500.0 SRM) Grain 8
1 lbs 8.00 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 9
1 lbs Pale Chocolate Malt (215.0 SRM) Grain 10
2.75 oz Goldings, East Kent [7.0%] - Boil 60 min Hops 11
3.00 g Calcium Chloride (Boil 60 min) Misc 12
1.00 Whirlfloc Tablet (Boil 15 min) Misc 13
2 lbs Milk Sugar (Lactose) [Boil for 15 min] (0.0 SRM) Sugar 14
12.00 tsp Yeast Nutrient (Boil 10 min) Misc 15
3 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 16

Notes

12/15/13 First runnings 1.077. Pre-Boil. 1.057 Overshot gravity. Added 1 gallon of distilled water at 15min. With 2lbs of lactose. OG: 1.070 Rehydrated yeast with 1-1/2 cups of water and a 1/4 packet of go ferm. Pitched and oxygenated for 2min. Airlock active within 5 hours. 12/16/13: vigorous airlock activity. Already at or past high krausen. No blow off. At 68F. Lowered temp to 67F. 12/17/13: airlock active slowed slightly in the AM and significantly in the PM. Roused fermentor and raised temp to 68F. 01/05/14: Racked to secondary. Gravity still at 1.027. Racked additional beer to one 64oz growler with 4 carb tabs. 01/26/14: Kegged (closed transfer). Set carbonation at 14psi. 05/01/14: 3rd place in the Stout category at 2014 Mayfaire Homebrew competition.

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