sharkuttack
Active Member
hi guys,
recently brewed Jim baumanns milk stout. an all grain morebeer kit. heres the recipe:5.5 gal batch
9.5 lbs 2-row
8 oz caramunich
8 oz special B
8 oz black roasted barley
8 oz black patent
2 oz williamette bittering 60 min
1 oz kent goldings flavor last 15 min
8 oz lactose added last 10 min of boil.
white labs irish ale yeast
1 liter starter 2 days ahead of brew day
i mashed at about 156-157 for 1 hour
estimated og is 1.052-56
estimated ABV% 5.6
my og was 1.057
fermented 10 days at 65-68F which is white labs ideal Irish ale temp
fg came in at 1.024
i have never made a milk stout before. my question is whats up with the high fg? the sample was pretty good. definitely a session-able stout. but that puts me at only 4.3%
do you guys think my mash temp and the lactose could have affected the fg that much? i hope i dont have a stuck fermentation cause i wanna get this sucker bottled.
recently brewed Jim baumanns milk stout. an all grain morebeer kit. heres the recipe:5.5 gal batch
9.5 lbs 2-row
8 oz caramunich
8 oz special B
8 oz black roasted barley
8 oz black patent
2 oz williamette bittering 60 min
1 oz kent goldings flavor last 15 min
8 oz lactose added last 10 min of boil.
white labs irish ale yeast
1 liter starter 2 days ahead of brew day
i mashed at about 156-157 for 1 hour
estimated og is 1.052-56
estimated ABV% 5.6
my og was 1.057
fermented 10 days at 65-68F which is white labs ideal Irish ale temp
fg came in at 1.024
i have never made a milk stout before. my question is whats up with the high fg? the sample was pretty good. definitely a session-able stout. but that puts me at only 4.3%
do you guys think my mash temp and the lactose could have affected the fg that much? i hope i dont have a stuck fermentation cause i wanna get this sucker bottled.