Slightly Confused Brewing Company
Milk Stout (Steve "bearded" Smith recipe)Ingredients:
0.3# rice hulls (approximate; only size at brew store was 0.5# so guessed)
9# 2-row Pale Malt
0.89# Caramel/Crystal Malt 60L
0.51# Black Malt
0.45# Roasted Barley
0.4# Chocolate Malt
0.31# Barley, flaked
0.31# Oats, flaked
1.13# Lactose (added during boil, 60')
--total grain bill 12.17#
East Kent Goldings hops (0.25 oz, 5%) - 60'
Magnum hops (0.25 oz, 15.2%) - 60'
Irish Moss - 10'
White Labs California Ale Yeast WLP001 via 1.5 L starter
OG: 1.064 (estimated); 1.062 (measured)
FG: 1.022 (estimated); 1.024 (measured)
ABV: 5.3% (estimated); 5% (measured)
Brewing Steps:
- Heated 3.8 gallons of water to a strike temperature of approximately 165 degrees
- Target mash temperature 153; volume at 1.25 quarts/pound
- Used Sparge Pal app for volume calculations
- Added water to mash tun first (about 2-3 gallons), then added grains and rest of sparge water
- After 60 minutes lautered into bucket (to measure volume)
- Heated 4.8 gallons of sparge water to approximately 175 degrees and added to mash tun
- Let sit for 10 minutes, then lautered until we had about 6 gallons
- Added hops according to schedule
- Chilled by putting pot into tub with ice and water (filled about 6-8 inches of tub with water) and wort chiller/pre-chiller to 75 degrees in about 8 minutes
- Pitched yeast and then aerated wort by transferring between brew pot and bucket 6 times
- Poured into fermenting bucket
- Put bucket into fridge at 62 degrees (took 13 minutes post-boil)
- Ferment about 2 weeks in primary
- Plan for secondary fermentation for 2 weeks
- Put into secondary on 4/20/14
- Kegged 5/21/14
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