Sweet Stout Recipe - Popppunktur

Recipe Info

Recipe Image

Popppunktur

by on
All Grain
23 Liter(s)
28.6781 Liter(s)
90 min
75%
Left Hand Milk Stout Clone

Fermentables

57% - 2-Row - US
3.85
37
1
Mash
8% - Roasted Barley - UK
0.55
29
550
Mash
6% - Crystal 60L - UK
0.41
34
60
Mash
6% - Munich - UK
0.41
37
9
Mash
6% - Chocolate Malt - US
0.41
34
350
Mash
4% - Flaked Barley - US
0.275
32
2
Mash
4% - Flaked Oats - US
0.275
37
1
Mash
8% - Lactose - Milk Sugar - US
0.55
41
1
Late

Hops

Magnum
10
Pellet
Boil
60 min(s)
12
11.2

Yeast

White Labs California Ale V WLP051
72%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Decoction
66
90 min
Mash-Out
Decoction
76
10 min

Special Instructions

1.
Add lactose 15 minutes before end of boil
2.
Ferment at 70?F (21?C)
3.
Condition in secondary at 60?F (16?C) for at least one week

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Popppunktur
Sweet Stout
  • 23.00 Gallons Liters Batch Size
  • 28.68 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.068 OG
  • 1.019 FG
  • 17.8 IBU (tinseth) Bitterness
  • 0.26 BG:GU
  • 52.4° SRM Color
  • 75% Efficiency
  • 6.3% ABV Alcohol
  • 233 per 12oz Calories
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