The Olga Milk Stout

245 calories 29 carbs
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 6.2 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AHA
Hop Utilization: 99%
Calories: 245 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created Tuesday December 18th 2018
1.073
1.024
6.42%
29.17
38.53
5.28
 
Fermentables
Amount Fermentable PPG °L Bill %
7.45 lb American - Pale 2-Row7.45 lb Pale 2-Row 37 1.8 44.9%
3 lb American - Caramel / Crystal 60L3 lb Caramel / Crystal 60L 34 60 18.1%
3 lb German - CaraMunich II3 lb CaraMunich II 34 46 18.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 6%
12 oz American - Chocolate12 oz Chocolate 29 350 4.5%
11 oz Flaked Oats11 oz Flaked Oats 33 2.2 4.1%
6 oz American - Roasted Barley6 oz Roasted Barley 33 300 2.3%
5 oz Flaked Barley5 oz Flaked Barley 32 2.2 1.9%
16.58 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.6 oz Columbus0.6 oz Columbus Hops Pellet 15 Boil 60 min 24.97 9.8%
0.5 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 20 min 4.2 8.2%
5 oz East Kent Goldings5 oz East Kent Goldings Hops Pellet 5 Boil 0 min 82%
 
Mash Guidelines
Amount Description Type Temp Time
gal Infusion 156 °F 60 min
gal Temperature 170 °F 10 min
gal Fly Sparge 169 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Yeast nutrient Other Boil 10 min.
5 each Whirlfloc Water Agt Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 416 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.09 psi       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Primary Fermentation: 5 days at 68°F (20°C).
Secondary Fermentation: 4 days at 72°F (22°C).
Tertiary Fermentation: 2 days at 36°F (2°C).

View Count: 7
Brew Count: 1
Last Updated: 2020-01-29 21:52 UTC

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