Jim Baumanns Milk Stout Brew Session

Brew Session Info

6/9/2017
(Include any important notes from brew day until tasting)

Everything went as expected except for the sparging. Sparging resulted in low gravity after 5 gallons of runnings so dialled down the burner to reduce boil off. Had about 4.5 gallons of finished wort. Very clean wort into the fermenter. 6/10/2017 - Primary fermentation ended after 24 hours. I am impressed by the power of Imperial's Darkness strain, which I started with DME dissolved to 1.033 gravity. Not sure if I want to secondary this as I might bottle sooner than later given how quickly the primary finished up. 6/21/2017 - This beer is done, though I won't have time to bottle until 6/30. 6/26/2017 - Found some time today but wanted to take a gravity reading first before I committed to bottling. I took a gravity reading and got 1.022. I want to see this down in the 10-teens, preferably, so I will wait until 6/30. I took a sip from the hydrometer flask and it tasted pretty good, maybe a little bit of a tang at the end. I feel that Imperial yeasts might not be the best for attenuation or darker ales, but that they have very good fruit-like esters based on the results of the Bader Blend and Dry Hop yeasts of theirs that I've used. I'm hoping that this Darkness blend really fits the bill. 6/30/2017 - Bottled and it tastes good, very little tang compared to what I tasted a few days ago. Gravity stuck at 1.022. 7/17/2017 - Drank the trub bottle, which was good. It could be aged quite a bit, but good to go now. I will have a couple of normal bottles tomorrow and will perform the tasting notes then.

Water Infusion

Brew Session Specific

12 lb kg
67 °FC
158 °FC
1.25 qt/lbl/kg
60 min.
4.5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

8.12 gals liters
4.71 gals liters
4.00 gals liters
171.65 °FC
171.65 °FC
2.20 gals liters
4.12 gals liters
6.20 gals liters

Mash / Boil

Mash

5.5 PH
158 °FC
158 °FC
60 minutes

Boil

1.055 (estimated)
5 gallons liters 6.20 (gallonsliters estimated)
60 minutes minutes (60 minutes estimated)
4.5 gals liters

Gravity Estimates

Based on boiling 5.00 gallonsliters at 1.055 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.066.

You were planning on an OG of 1.066 so you are right on track. Nice job!

Fermentation

4.5 gallons liters 5.00 (gallonsliters estimated)
1.066 (1.066 predicted)
1.022 (1.020 predicted)

Conditioning

6/30/2017
10
Dextrose
3.5 oz g

Tasting Notes (2)
CheeseNips

Tasted on 7/18/2017 by CheeseNips

Notes:

Beer pours with almost no foam, black and opaque. Smell has the tang of the yeast, iron, and toasted malt. Taste is the same, maybe almost a soy sauce flavor; it may just be me but I always find that milk stouts have a hint of soy sauce flavor. The beer has a sharpness to it from the carbonation due to nucleation in the mouth. I don't know what is going on with the foam on this one. Taste is where it should be, especially with the yeast. The body of the beer feels a bit thin, maybe due to low carbonation. For a milk stout, I give the flavor 4 or 5 out of 5, but the strange carbonation takes her down to a 3.

CheeseNips

Tasted on 7/18/2017 by CheeseNips

Notes:

Opened another bottle and the foam is totally fine. I'm deducting a star for the the thinner body than I wanted. I would probably mash another degree hotter or throw in some carapils to add body next time. The flavor is the same on this bottle, still very good.

Recipe Facts

Jim Baumanns Milk Stout
Sweet Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.066 OG
  • 1.020 FG
  • 42.1 IBU (tinseth) Bitterness
  • 0.64 BG:GU
  • 41.9° SRM Color
  • 72% Efficiency
  • 5.9% ABV Alcohol
  • 224 per 12oz Calories
Go To Recipe
© 2025 by brewgr.com. All Rights Reserved.