Recette Milkbier Sweet Stout

27 juin 2021

Style : Sweet Stout
Méthode : Tout grain
Fermentation : Ale
Volume : 38.0 L
Efficacité d'empâtage : 72 %
Efficacité de la brasserie : 71.7 %

Densité initiale

1.059

Densité finale

1.019

Couleur

48 EBC

Amertume

22 IBU

Ratio IBU/DI

0.37

Alcool

5.3 %

Coût total

V empatage = 24L à 73°C
V rinçage = 30L
V ébu = 46L
V f = 38L

Mash in 66°C. Hold the temperature for 60 minutes. Vorlauf until the runnings are clear, then run off into kettle. Sparge the grains with 4 gallons (15 liters) and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops and lactose according to the schedule. Stir the lactose until completely dissolved. Chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for 7 days, then allow temperature to rise to 70°F (21°C) and hold for 3–4 days. Upon completion of fermentation, crash to 35°F (2°C), then bottle or keg and carbonate to approximately 1.75 volumes.

Céréales et sucres

Quantité	Nom	Malterie	Forme	Addition	Couleur	Proportions	Coût total
8.2 kg	Maris Otter (Crisp)	Crisp	Grains	Empâtage	4 EBC	81.8 %	-
910 g	Pale Chocolate (Crisp)		Grains	Empâtage	280 EBC	9.1 %	-
460 g	Carafa III	Weyermann	Grains	Empâtage	525 EBC	4.6 %	-
460 g	Lactose		Sucre	Hors flamme - 20 minutes Non fermentescible	0 EBC	4.6 %	-