Curly's Milk Stout

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Sweet Stout (13B)
Boil Size: 4.05 galStyle Guide: BJCP 2008
Color: 36.8 SRMEquipment: 5 Gal Partial Mash (8g kettle)
Bitterness: 28.5 IBUsBoil Time: 60 min
Est OG: 1.063 (15.4° P)Mash Profile: BIAB, Full Body
Est FG: 1.022 SG (5.7° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
6.00 gal Salem/Beverly MA Water 1
10.00 g Chalk (Mash 60 min) Misc 2
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
1 lbs British Crystal 55L (55.0 SRM) Grain 5
1 lbs Chocolate Malt (350.0 SRM) Grain 6
8.00 oz Barley, Flaked (1.7 SRM) Grain 7
3.98 oz Roasted Barley (300.0 SRM) Grain 8
1.99 oz Carafa III (Dehusked) (525.0 SRM) Grain 9
0.69 oz Northern Brewer [9.9%] - Boil 45 min Hops 10
0.25 tsp Irish Moss (Boil 10 min) Misc 11
0.50 oz Fuggles [5.3%] - Boil 10 min Hops 12
3 lbs 2.40 oz Pale Liquid Extract [Boil for 5 min] (8.0 SRM) Extract 13
0.50 oz Fuggles [5.3%] - Boil 0 min Hops 14
1.0 pkgs Burton Ale (White Labs #WLP023) Yeast 15
1 lbs Pilsen Dry Extract (2.0 SRM) Dry Extract 16
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 17

Notes

Mashed at 154-156F. Subbed Pilsen DME for regular, didn't have any regular. Subbed out flaked barley to help with head retention. Pitched 1200ML starter at 94F. Flask was cracked while making starter. Had Windsor Ale as backup, but airlock did pick up after about four hours. Placed fermenter in swamp bucket, fermenter held at high 60s F Racked June 7. Racked 1g onto 2 scoops (sufficient for two cups of coffee) of Starbucks Sumatran Blend coffee beans. Racked 1g onto 1.107 oz of Winfrey's Black Chocolate bark. Racked the remaining beer into a 5g carboy.

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