Brew Date: 12-29-2017
Malts:
1.0 lb. Maris Otter LME
0.3 lb. Golden Light DME
8.0 oz. 2-Row Malt
3.0 oz. Flaked Oats
3.0 oz. Flaked Wheat
2.0 oz. Cherrywood Smoked
2.0 oz. Crystal 77L
2.0 oz. Chocolate Malt
1.0 oz. Rice Hulls
PPG
36 / 36.0
43 / 12.9
38 / 14.2
32 / 4.5
36 / 5.1
37 / 3.4
34 / 3.2
28 / 2.6
0 / 0
DP
0
0
140
0
0
140
0
0
0
Deg L
4
4
2
1
2
2
77
350
0
Bill%
47.5
17.2
14.2
5.3
5.3
3.5
3.5
3.5
0
Adjuncts: 3.0 oz. Lactose (6.5 points, 0L, 10 min)
Calc OG: 1.088 BE: 75% DP: 74 SRM: 25 IBUs: 38 TGW: 3.1 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add Maris Otter LME, and bring back to boil, stirring frequently. Add 6g Columbus, boil for 50 min. Add 6g Northdown, Golden Light DME, Lactose, and flocculant, boil for 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.
Hydrometer reading (Original Gravity) = 1.089
Top off volume to one gallon. Pitch yeast. Fit air-lock.
Fermentation:
Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow fermentation to continue 3 weeks. Rack to secondary. Allow 2 more weeks.
Bottling:
After 5 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.024 ABV = (1.089 - 1.024) x 131.25 = 8.5%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Gaffer's homebrew milk stout. Excellent!