PB Milk Stout

All Grain Recipe

Submitted By: RightFootForwardBrewing (Shared)
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Brewer: Right Foot Forward Brweing
Batch Size: 5.50 galStyle: Sweet Stout (13B)
Boil Size: 7.47 galStyle Guide: BJCP 2008
Color: 33.3 SRMEquipment: BIAB COOLER MASH NO SPARGE
Bitterness: 27.8 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)Mash Profile: BIAB, Full Body
Est FG: 1.028 SG (7.1° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 3.20 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
12.16 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2
12.16 oz Chocolate Malt (350.0 SRM) Grain 3
8.64 oz Barley, Flaked (1.7 SRM) Grain 4
8.64 oz Special B Malt (180.0 SRM) Grain 5
5.44 oz Roasted Barley (300.0 SRM) Grain 6
3.20 oz Black Pearl Malt (3.0 SRM) Grain 7
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8
1.00 oz Challenger [7.5%] - Boil 60 min Hops 9
0.33 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 10
2.00 tsp Irish Moss (Boil 10 min) Misc 11
19.50 oz PB2 (Boil 0 min) Misc 12
1.0 pkgs British Ale (White Labs #WLP005) Yeast 13

Notes

Yeast Starter: 10/16/2015 154.1g of DME, 1.5L, 289b Cells (brewersfriend calc) Yeast pitched: 8:04pm Cold crashed: 10/17/15 8pm Brew day: 10/18/2015 8am Mash started @ 8:54am @ 156F Mash ended @ 9:54am @ 154.2F Preboil Volume = 7.5gal Preboil OG = 1.052 70.5F = 1.053 Postboil Volume = 5.8gal Postboil OG = 1.076 Yeast pitched and place in ferm chamber set to 65F 12:30pm 10/18 4pm: bubbling started 10/31: 1.037 SG 11/8: Bottling day 1.034 FG

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