Beer Recipe Brew
Recipe: Left Hand Milk Stout Clone
Brewed as Left Hand Milk Stout Clone on 08/24/2018
- Method:
- All Grain
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 7 gal.
- Efficiency:
- 0
- Rating:
- Brewer:
- Blockhead Bob
- Asst Brewer:
- Notes:
- Method:
- All Grain
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 7 gal.
- Efficiency:
- 0
- Rating:
- Brewer:
- Blockhead Bob
- Asst Brewer:
- Notes:
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 0 | 0 | 0 | 0 | 0 |
Fermentables
| Name | Amount | Color | Supplier | Origin |
|---|---|---|---|---|
| Pale Malt - 2-Row | 7 lbs. | 0 | Malteurop 2 Row Pale Craft Blend | United States |
| Roasted Barley | 1 lbs. | 0 | Crisp (UK) Roasted Barley | United Kingdom |
| Chocolate Malt | 0.75 lbs. | 0 | Crisp (UK) Chocolate | United Kingdom |
| Munich Dark | 0.75 lbs. | 8 | Weyermann (GR) Munich 2 Dark 8.0-9.9L | Germany |
| Crystal / Caramel Malt 60 | 0.75 lbs. | 60 | Crisp (UK) 60L Crystal/Caramel | United Kingdom |
| Flaked Barley | 0.5 lbs. | 0 | Grain Millers (US) Flaked Barley | United States |
| Flaked Oats | 0.5 lbs. | 0 | Grain Millers (US) Flaked Oats | United States |
Hops
| Name | Amount | Boil Time | Use | Form | AA |
|---|---|---|---|---|---|
| Magnum (GER) | 0.35 oz. | 60 | Boil | Pellet | 13.2 |
| East Kent Golding | 1 oz. | 10 | Boil | Pellet | 5.8 |
Yeast
| Name | Lab | Product | Manufactured | Starter |
|---|---|---|---|---|
| Northern California Ale | Inland Island | INIS-001 | 05/23/2018 | |
| Notes: Yeast starter completed night before brew on 8/23/18 | ||||
Mash Steps
| Step | Name | Target Temp | Actual Temp | Mash Time | Infuse Amount | Infuse Temp |
|---|---|---|---|---|---|---|
| 1 | Single Infusion Mash | 151 | 154 | 0 | 4.25 | 166 |
| 2 | Single Infusion Mash | 151 | 152 | 20 | 0 | 0 |
| 3 | Single Infusion Mash | 151 | 150 | 40 | 0.5 | 196 |
| Notes: Add 0.5 gal. boiling water to raise to 151 F. | ||||||
| 4 | Single Infusion Mash | 151 | 150 | 60 | 0.5 | 196 |
| Notes: Add 0.5 gal. boiling water to raise to 152 F | ||||||
| 5 | Single Infusion Mash | 151 | 151 | 80 | 0 | 0 |
| 6 | Single Infusion Mash | 151 | 150 | 90 | 0 | 0 |
| 7 | Fly Sparge | 170 | 170 | 60 | 5 | 180 |
| Notes: Continuous fly sparge with 180 F start at 12:00 pm to 7 gallons at 1:00 pm | ||||||
Additional Steps
| Name | Start Date | End Date | Temp | PSI | Target CO2 |
|---|---|---|---|---|---|
| Primary | 08/24/2018 | 08/31/2018 | 70 | 0 | 0 |
| Notes: Pitched yeast starter and ferment in warmer (70's F) closet. Fermentation noted early the next day. | |||||
| Secondary | 08/31/2018 | 09/07/2018 | 60 | 0 | 0 |
| Notes: Transferred and secondary and placed in crawl space to achieve lower fermenting temperature as indicated in the recipe. | |||||
| Kegged | 09/07/2018 | 02/08/2019 | 41 | 10 | 1.88 |
| Notes: Determined that vol CO2 was a little low on 9/14/18 and increased psi to 12 for a 2.06 vol CO2 at 41 F. | |||||