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Black Magic Milk
Sweet Stout • All Grain • 19.50 L
This recipe uses lactose slightly more than a usual milk stout. I have a large stock of lactose which should be spent as soon as possible, so I will continue to brew this style very often. The use of Munich malt is just to consume left-overs. T-58 is used since it is 1 year and 8 months old and must be consumed right away. Its strange peppery note would not be noticeable with this style, I hope.
August 21, 2016 pm 08:09pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 3.250 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.660 kg
Crystal 75; Great Western
Crystal 75; Great Western
This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.
- 0.400 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.215 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.180 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.010 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.500 kg
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 28 g
Liberty - 4.9 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 14 g
Liberty - 4.9 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 tsp
Irish Moss - Boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis T-58 Safbrew T-58
Fermentis T-58 Safbrew T-58
Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Treat both the mashing water (13.28 litters) and the sparging water (17.75 liters) with 1/12 tsp of Campden powder. 1-step temperature mashing with mash-out. Saccharification rest: 75 min. at 69C, Mash-out: 10 min. at 76C. The striking temp. was 75.5C and I got 70C for the initial mash temp. I got 26 litters as the pre-boil volume and 21 litters for fermenting. T-58 is supposed to be of low attenuation, but the wort has been fermenting rather vehemently with the room temp. around 23C. (The wort temp. could be significantly higher due to the heat from the floor. ) Brewed on 8/21/16. The OG was 1.064.
Style (BJCP)
Category: 16 - Dark British Beer
Subcategory: A - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.019 | 1.012 - 1.024 | |
| Color: | 34.2 SRM | 30 - 40 | |
| Alcohol: | 4.9% ABV | 4% - 6% | |
| Bitterness: | 27.0 IBU | 20 - 40 | |
Discussion
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