From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 22, 2018
|O.G.:||1.044 - 1.060|
|F.G.:||1.012 - 1.024|
|ABV:||4.0 - 6.0%|
|Bitterness:||20 - 40 IBUs|
|Color:||30 - 40 SRM|
|Info:||A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso.
Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Farson’s Lacto Stout, St. Peter’s Cream Stout, Marston’s Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout.
Based on Northern Brewer''s AG Chocolate Milk Stout recipe.
A milk stout (brewed with lactose sugar
for body and residual sweetness) laced
with pure cacao nibs in secondary, this
tenebrous concoction is rich and heady.
Look for an opaque ebony pint capped
with dark foam and a flavor reminiscent
of straight espresso laced with chocolate
liqueur and sweetened with turbinado
sugar. Very full-bodied, round, and filling
with bittersweet hints around the edges.
Excellent as a nourishing restorative or as
an ice cream topping.
Gravity out of Primary Fermentor was 1.020
FG = 1.020
|10.00 pounds||American Pale Malt (2-Row)||85.1% of grist|
|0.75 pounds||British Pale Chocolate||6.4% of grist|
|0.25 pounds||British Extra Dark Crystal Malt||2.1% of grist|
|0.75 pounds||German Carafa III||6.4% of grist|
|11.75 pounds||Total Grain Weight||100% of grist|
|1.00 pounds||Lactose (Milk Sugar)|
|1 tablet||Whirlfloc @ 15 minutes|
|5 tsp||Yeast Nutrient @ 15 minutes|
Cluster 6.8% Pellets @ 90 minutes
Cluster 6.8% Pellets @ 30 minutes
|1.25 ounces||Total Hop Weight||8.5 AAUs|
|Total Boil Time:||60 minutes|
|Name:||Safale English Ale|
Single Infusion Mash, Full Bodied Beer
|Grain Temperature:||72°F||Tun Temperature:||72°F|
Mash profile for most well-modified malts.
|1||Mash In||Infusion||45 min.||158°F||
Add 70% of mash water at 171° F / 77° C
|2||Mash Out||Infusion||10 min.||168°F||
Add 30% of mash water at 197° F / 92° C
Water Amounts Calculator
Mash Infusion and Rest Schedule Calculator
Infusion mash calculator with rest steps. Use this calculator to find out your strike water temperature and volume, and if you are performing additional rests you can plan them out in advance.
Ended up with a 90 minute boil. Had to top off the fermentor with 1/2 gallon of sanitized water.
11-Mar-13 Racked this into the secondary yesterday, and actually had about 1.25 extra gallons that would not fit into the carboy. I did not need to add top-off water. My inital water calcs were right on, or perhaps a half gallon heavy.
4 oz. Cacao Nibs (Add to secondary
fermenter 2 weeks before bottling)
|Primary:||14 days @ 66° F|
|Secondary:||141 days @ 63° F|
|Strike Water Amount:||3.9|
|Strike Water Temperature:|
|Sparge Water Amount:||6.3|
|Sparge Water Temperature:|
|Original Gravity:||1.053 / 13.1° P|