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Old 03-26-2011, 11:23 PM   #1
Hopittome15
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Default Milk Stout Fermentation Help

I brewed a milk stout three weeks ago (original gravity of 1.066) and I checked the gravity today to bottle only to see that it was only at 1.026 (not 1.017 in the recipe). I put it back in the closet for another week but am wondering if I will have to repitch yeast next weekend when (and if) it is ready to bottle. Thanks in advance.

Jason


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Old 03-26-2011, 11:53 PM   #2
dcp27
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what was the recipe and what are fermentation temps?


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Old 03-27-2011, 12:59 AM   #3
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The recipe is as follows:

5 lbs- 2 row brewer's malt
1.2 lbs- Light Dry Malt Extract
1lb - Crisp Roasted Barley
12 oz - 2 row Caramel 60
12 oz - Crisp Chocolate Malt
12 oz - Weyermann Munich Type II
10 oz - Flaked Barley
8 oz - Flaked Oats

1/2 oz - Magnum (60 minutes)
1 oz - Kent Goldings (5 minutes)

1 lb - Lactose (10 minutes)

Safale us-05

Mashed 151*F for 75 minutes
Fermented at 68 for 3 weeks

Original gravity of 1.066
Gravity after three weeks was 1.026
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Old 03-27-2011, 01:09 AM   #4
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where did you get the 1.017 from? the 1.026 sounds a little high, but based on the recipe its not that far off. lactose is totally unfermentable and dark/crystal malts are mostly unfermentable, so 75% attenuation is a bit of a reach on this one
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Old 03-27-2011, 02:53 AM   #5
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I got the ingredients from Brewmasters Warehouse and used their brew builder to calculate everything for the recipe. I think I'm going to let it sit another week, check the gravity wed. and friday and if its ready bottle on saturday?


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