Milkyst

Name: Milkyst
Cook time: 60 min
Yield: 24.6 l
Ingredients: 4.00 kg Chateau Pale Ale; 1.00 kg Oats, Flaked; 0.50 kg Chateau Chocolat; 0.30 kg Aromatic Malt; 0.30 kg Caramel/Crystal Malt - 30L; 0.30 kg Roasted Barley; 0.15 kg Caramel/Crystal Malt -120L; 0.10 kg Chateau Special B; 0.30 kg Lactose; 25 g Northern Brewer Hops - 60 mins Boil; 25 g Willamette Hops - 15 mins Boil; SafAle US-05 US-05; 40 ml Coffee Beans (tincture); 40 g Cacao Nibs (tincture)

Sweet Stout by twoheaded

Recipe Stats

Brewer:

twoheaded

Type:

All Grain

Boil Time:

60 min

Batch Size:

24.6 l

Boil Size:

30 l

Efficiency:

74.0 %

1.065

1.044 - 1.06

1.019

1.012 - 1.024

ABV

6.0

4.0 - 6.0

IBU

26.4

20.0 - 40.0

EBC

73.8

59.1 - 78.7

Recipe does not conform to the Sweet Stout style

Notes

Milk. Coffee. Stout

Fermentables

Name	Type	Color (EBC)	Amount	%
Chateau Pale Ale	Grain	8	4 kg	57.6 %
Oats, Flaked	Grain	2	1 kg	14.4 %
Chateau Chocolat	Grain	669.3	0.5 kg	7.2 %
Aromatic Malt	Grain	51.2	0.3 kg	4.3 %
Caramel/Crystal Malt - 30L	Grain	59.1	0.3 kg	4.3 %
Roasted Barley	Grain	590.6	0.3 kg	4.3 %
Caramel/Crystal Malt -120L	Grain	236.2	0.15 kg	2.2 %
Chateau Special B	Grain	230.3	0.1 kg	1.4 %
Lactose	Sugar	0	0.3 kg	4.3 %
Total:			6.95 kg

Hops

Name	Type	Alpha	Use	Time	Amount
Northern Brewer	Both	8.5 %	Boil	60 mins	25 g
Willamette	Aroma	5.5 %	Boil	15 mins	25 g
Total:					50 g

Yeasts

Name	Laboratory	Type	Form	Attenuation
US-05 SafAle US-05	Fermentis	Ale	Dry	81 %

Other Ingredients

Name	Type	Use For	Use	Time	Amount
Coffee Beans (tincture)	Flavor	Coffee Ales	Secondary	4 days	40 g
Cacao Nibs (tincture)	Flavor	Brown Ales, Stouts, Porters	Secondary	4 days	40 g

Mash

Step Name	Type	Temp	Time
Protein	Temperature	55°C	10 min
Beta-amylase	Temperature	65°C	20 min
Alpha-amylase	Decoction	72°C	40 min