polo_check
Active Member
Made a Chocolate Milk Stout a week ago. I was about to transfer to secondary but after checking the gravity I don't think I've hit the right numbers yet. Here are my gravities:
Measured OG: 1.058
Current OG: 1.029
Predicted FG: 1.018
I was thinking that 1.20 was a good gravity to transfer over to the secondary.
What are your opinions?
Here are my brew specs:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Chocolate Milk Stout
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 8.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.063 SG
Estimated Color: 26.3 SRM
Estimated IBU: 25.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 3.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 69.0 %
13.9 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.3 %
8.0 oz Munich Malt (9.0 SRM) Grain 3 4.2 %
7.0 oz Roasted Barley (300.0 SRM) Grain 4 3.7 %
6.1 oz Chocolate Malt (450.0 SRM) Grain 5 3.2 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 6 2.1 %
4.0 oz Oats, Flaked (1.0 SRM) Grain 7 2.1 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8 8.4 %
0.50 oz Magnum [12.00 %] - Boil 90.0 min Hop 9 23.1 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 10 -
0.25 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 11 2.2 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 12 -
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 11 lbs 14.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.61 qt of water at 164.0 F 153.0 F 60 min
Mash Out Add 12.00 qt of water at 188.7 F 168.0 F 10 min
Sparge: Fly sparge with 3.88 gal water at 168.0 F
Notes:
Measured OG: 1.058
Current OG: 1.029
Predicted FG: 1.018
I was thinking that 1.20 was a good gravity to transfer over to the secondary.
What are your opinions?
Here are my brew specs:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Chocolate Milk Stout
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 8.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.063 SG
Estimated Color: 26.3 SRM
Estimated IBU: 25.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 3.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 69.0 %
13.9 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.3 %
8.0 oz Munich Malt (9.0 SRM) Grain 3 4.2 %
7.0 oz Roasted Barley (300.0 SRM) Grain 4 3.7 %
6.1 oz Chocolate Malt (450.0 SRM) Grain 5 3.2 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 6 2.1 %
4.0 oz Oats, Flaked (1.0 SRM) Grain 7 2.1 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8 8.4 %
0.50 oz Magnum [12.00 %] - Boil 90.0 min Hop 9 23.1 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 10 -
0.25 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 11 2.2 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 12 -
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 11 lbs 14.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.61 qt of water at 164.0 F 153.0 F 60 min
Mash Out Add 12.00 qt of water at 188.7 F 168.0 F 10 min
Sparge: Fly sparge with 3.88 gal water at 168.0 F
Notes: