Left Hand Milk Stout

Brewer: Yoeri Sanstra
Batch Size: 5.28 gal	Style: Sweet Stout (16A)
Boil Size: 6.84 gal	Style Guide: BJCP 2015
Color: 57.9 SRM	Equipment: 20L RVS 60 Min's
Bitterness: 20.0 IBUs	Boil Time: 60 min
Est OG: 1.058 (14.3° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.020 SG (5.1° P)	Fermentation: Ale, Two Stage
ABV: 5.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.14 g	Calcium Chloride (Mash 60 min)	Misc	1
3.34 g	Salt (Mash 60 min)	Misc	2
2.50 ml	Lactic Acid (Mash 60 min)	Misc	3
1.68 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.52 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
1.48 g	Chalk (Mash 60 min)	Misc	6
4 lbs 5.49 oz	Swaen©Ale (3.8 SRM)	Grain	7
1 lbs 15.04 oz	Swaen©Pilsner (1.9 SRM)	Grain	8
1 lbs 2.70 oz	Roasted Barley (Thomas Fawcett) (609.0 SRM)	Grain	9
13.40 oz	CHÂTEAU CRYSTAL (76.1 SRM)	Grain	10
13.40 oz	Chocolate Wheat (Weyermann) (415.0 SRM)	Grain	11
13.40 oz	Swaen©Munich Light (6.9 SRM)	Grain	12
8.11 oz	Barley, Flaked (1.7 SRM)	Grain	13
8.11 oz	Oats, Flaked (1.0 SRM)	Grain	14
6.62 g	Calcium Chloride (Sparge 60 min)	Misc	15
2.72 g	Salt (Sparge 60 min)	Misc	16
2.50 ml	Lactic Acid (Sparge 60 min)	Misc	17
1.37 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	18
1.24 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	19
1.20 g	Chalk (Sparge 60 min)	Misc	20
0.33 oz	Hallertau Magnum [12.8%] - Boil 60 min	Hops	21
4.00 g	Irish Moss (Boil 10 min)	Misc	22
1.05 oz	East Kent Goldings (EKG) [5.8%] - Boil 10 min	Hops	23
2.50 g	Yeast Nutrient (Boil 10 min)	Misc	24
12.70 oz	Milk Sugar (Lactose) [Boil for 10 min] [Boil] (0.0 SRM)	Sugar	25
1.0 pkgs	Windsor Yeast (Lallemand #-)	Yeast	26

SG zonder lactose 1.056 22L + SG van 360G lactose in 1500ML 1.24 is 23.5L met een SG van 1068

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