- Recipe Type
- All Grain
- Yeast
- Wyeast 1056
- Yeast Starter
- 1.5L
- Batch Size (Gallons)
- 6
- Original Gravity
- 1042
- Final Gravity
- 1008
- Boiling Time (Minutes)
- 60
- IBU
- 20
- Color
- 29
- Primary Fermentation (# of Days & Temp)
- 14Days @68deg
- Secondary Fermentation (# of Days & Temp)
- Condition 4wks in keg @40deg
- Tasting Notes
- This has been a hit for everyone I\\'ve made it for. I can\\'t get a keg to myself ;)
%- Amount- Name- Potential SRM
--------------------------------------------------------------------------
70% -6lb 4.8oz Maris Otter 3L
10% -14.4oz Brown malt 65L
5% - 7.2oz Carafa I 337L
5% - 7.2oz Carmel 80L
5% - 7.2oz Carmel 120L
5% - 7.2oz Roasted Barley 300L
28oz\1Lb 12oz Carnation Malted Milk Powder Added last 5min of boil
[not included in G-bill]
Amount- Name Form- Alpha IBU- Boil Time
--------------------------------------------------------------------------
---1oz Glacier 5.6% 60min
Mash profile: 2 Stage infusion...
--------------------------------------------------------------------------
Mash in: add 3.5gal water@ 170
Sac rest 155-160 1HR
Mash out: Add 7.5gal water @ 170-190deg water
Mash out rest 165-170--15min
Note:.. If your mash tun is only 10gal like mine
you can add the 7.5gal of water in 2 stages
one before the mash out and one after the mash out has begun.
Pitched and fermented at 68deg.
View attachment Malted Milk Stout.bsm
View attachment Malted Milk Stout.xml
--------------------------------------------------------------------------
70% -6lb 4.8oz Maris Otter 3L
10% -14.4oz Brown malt 65L
5% - 7.2oz Carafa I 337L
5% - 7.2oz Carmel 80L
5% - 7.2oz Carmel 120L
5% - 7.2oz Roasted Barley 300L
28oz\1Lb 12oz Carnation Malted Milk Powder Added last 5min of boil
[not included in G-bill]
Amount- Name Form- Alpha IBU- Boil Time
--------------------------------------------------------------------------
---1oz Glacier 5.6% 60min
Mash profile: 2 Stage infusion...
--------------------------------------------------------------------------
Mash in: add 3.5gal water@ 170
Sac rest 155-160 1HR
Mash out: Add 7.5gal water @ 170-190deg water
Mash out rest 165-170--15min
Note:.. If your mash tun is only 10gal like mine
you can add the 7.5gal of water in 2 stages
one before the mash out and one after the mash out has begun.
Pitched and fermented at 68deg.
View attachment Malted Milk Stout.bsm
View attachment Malted Milk Stout.xml