11-23-2007 Cream of the Crop Milk Stout
A ProMash Brewing Session Report
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Brewing Date:
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Friday November 23, 2007
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Head Brewer:
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Stephen Gilbert
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Asst Brewer:
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Recipe:
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Cream of the Crop Milk Stout
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BJCP Style and Style Guidelines
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13-B Stout, Sweet Stout
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Min OG:
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1.042
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Max OG:
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1.056
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Min IBU:
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25
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Max IBU:
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48
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Min Clr:
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30
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Max Clr:
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60
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
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Total Extract (Lbs):
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9.25
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Anticipated OG:
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1.068
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Plato:
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16.53
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Anticipated SRM:
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54.2
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Anticipated IBU:
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24.1
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Wort Boil Time:
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45
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Minutes
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Actual OG:
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1.056
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Plato:
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13.80
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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4.53
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by Volume:
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5.80
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From Measured Gravities.
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ADF:
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77.8
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RDF:
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64.7
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Apparent & Real Degree of Fermentation.
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Evaporation Rate:
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15.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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5.63
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Gal
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Pre-Boil Gravity:
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1.060
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SG
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14.76
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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5.86
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Gal
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Water Needed Pre-Boil Gravity:
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1.058
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SG
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14.22
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Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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10.8
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1.00 lbs.
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Crystal 120L
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Great Britain
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1.033
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120
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8.1
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0.75 lbs.
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Roasted Barley
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Great Britain
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1.029
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575
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5.4
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0.50 lbs.
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Chocolate Malt
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Great Britain
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1.034
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475
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10.8
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1.00 lbs.
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Milk Sugar
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Generic
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1.030
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0
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10.8
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1.00 lbs.
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Flaked Oats
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America
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1.033
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2
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54.1
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5.00 lbs.
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Muntons DME - Dark
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England
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1.046
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30
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.25 oz.
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Goldings - E.K.
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Pellet
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4.75
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24.1
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45 min
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White Labs WLP013 London Ale
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Water Needed For Brewing Session
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Top Up Water Added to Kettle:
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1.00
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Amount into Kettle:
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1.00
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Boil Time (min):
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45
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Evaporation Rate:
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15.00
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Amount after Boil:
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0.89
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Left in Kettle Deadspace:
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1.00
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Left in Hopback:
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0.00
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Left in Counterflow Chiller:
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0.25
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Left in Misc. Equipment:
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0.00
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Amount to Chillers:
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-0.36
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Amount After Cooling (4 perc.):
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-0.35
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Evaporation rate is Percent per Hour
This formulation will yield -0.35 gallons of fermentable wort.
You will need 1.00 gallons of water for the complete brewing session.
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Pitched From:
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Starter
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Amount Pitched:
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0 mL
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Lag Time:
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0.00 hours
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Primary Fermenter:
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Glass
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Primary Type:
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Closed
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Days In Primary:
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0
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Primary Temperature:
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68 degrees F
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Original Gravity:
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1.056 SG
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13.80
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Everything went really smooth. When I topped off, I found I didn't pre-boil enough water to make 5 gallons. I was, maybe a third of a gallon off. So, I started boiling some more water, and took a hydrometer reading. It was dead on 1.056, right where the recipe sheet from Alternative Beverage said I should be, so I opted to not add any more water, and just settle for the lower quantity to hit my OG. Looking at the sheet from Homebrew Adventures (the original authors), it says the OG should be between 1.049 and 1.056, so really, I probably should have topped off more.
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Active fermentation started within a few hours. I had started my yeast on my stir plate 24 hrs earlier.
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Generated with ProMash Brewing Software |