Sweet Stout Recipe - 1844 - Milk Stout

Recipe Info

Recipe Image

1844 - Milk Stout

by on
Extract
5.2 Gallon(s)
4 Gallon(s)
60 min
75%
Comments  Brew Sessions (0)
Extract Sweet Stout homebrew recipe. This homebrew recipe uses the following ingredients: Black Patent Malt - UK, Chocolate - BE, Caramel/Crystal 60 - US, Dry Malt Extract - Light - US, Lactose - Milk Sugar - US, Maltodextrin - US, Magnum Hops, Chinook Hops, Willamette Hops, Fermentis Safale S-04 Homebrew Yeast, Whirlfloc Tablet.

Fermentables

% lb fermentable ppg   L   usage  
6% 0.5 Black Patent Malt - UK 25
500°
Steep
6% 0.5 Chocolate - BE 30
347°
Steep
3% 0.25 Caramel/Crystal 60 - US 36
60°
Steep
36% 3 Dry Malt Extract - Light - US 44
Extract
36% 3 Dry Malt Extract - Light - US 44
Late
6% 0.5 Lactose - Milk Sugar - US 41
Late
6% 0.5 Maltodextrin - US 39
Late
8.25 lb

Hops

oz variety type usage time AA   IBU  
0.5 Magnum Pellet Boil 15 minutes 11.9 9.7
1 Chinook Pellet Boil 15 minutes 13.4 21.8
1 Willamette Pellet Boil 5 minutes 4.6 3.0
2.5 oz IBUs calculated using the Tinseth formula

Hop Summary

oz variety type AA
0.5 Magnum Pellet 11.9
1 Chinook Pellet 13.4
1 Willamette Pellet 4.6
2.5 oz  

Yeast

name attenuation  
Fermentis Safale S-04 75%
 

Other Stuff

amount unit name usage
1 each Whirlfloc Tablet Mash
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

1844 - Milk Stout
Sweet Stout
5.20 Gallons Liters
4.00 Gallons Liters  @  60  min
1.062
1.015
33.6° SRM
75%
34.5 IBU (tinseth)
0.56
6.0% ABV
209 per 12oz
Clone This Recipe

Similar Homebrew Recipes

Fuling Milkstout

All Grain Recipe
by Kassaretorpets-Brygghus 6/25/2019 5:53:07 AM

6.29 american porter

All Grain Recipe
by Brewer 117397 6/25/2019 3:33:47 AM

DME Stout

Extract Recipe
by beerme91786 6/18/2019 11:38:55 AM

Ben's chocolate milk stout

All Grain Recipe
by Brewer 118952 6/18/2019 2:42:37 AM
© 2019 by brewgr.com. All Rights Reserved. v2.2.2