pmiddy
New Member
- Joined
- Apr 8, 2021
- Messages
- 3
- Reaction score
- 1
I'm about to brew my first Milk Stout (ready for the Aussie winter):
I'm doing a partial mash/steep and I intend steeping all the grains first, then adding DME (and maybe lactose) to bring the boil gravity up to match the fermenting OG. I've read that this is what you should do.
So I'm trying to calculate how much DME I should add to the boil. Initially, I thought I'd add half the lactose and then top up with the DME, just to keep the chemisty similar to fermentation. By my calculations, this meant adding only ~270g of DME for boil, with the remaining 2.5kg going in at the end (to Pastuerise):
The alternative is to leave the lactose out from the initial boil and add at the end. This results in adding 520g DME to the boil.
Note:
Questions:
1. Can anyone verify my calculations are correct?
2. Is it advisable to rely so heavily on the grains for the boil gravity?
3. Does the fact that lactose is unfermentable make any difference at all?
Thanks heaps.
Ingredient | Kgs |
Light Dry Malt Extract | 2.700 |
450g Lactose Powder | 0.450 |
450g Simpsons Black Malt | 0.450 |
350g Joe White Dark Crystal Malt | 0.350 |
250g Pale Chocolate Malt | 0.250 |
I'm doing a partial mash/steep and I intend steeping all the grains first, then adding DME (and maybe lactose) to bring the boil gravity up to match the fermenting OG. I've read that this is what you should do.
So I'm trying to calculate how much DME I should add to the boil. Initially, I thought I'd add half the lactose and then top up with the DME, just to keep the chemisty similar to fermentation. By my calculations, this meant adding only ~270g of DME for boil, with the remaining 2.5kg going in at the end (to Pastuerise):
Ingredient | % of total mass added to boil/steep | Kgs |
Light Dry Malt Extract | 10% | 0.270 |
450g Lactose Powder | 50% | 0.225 |
450g Simpsons Black Malt | 100% | 0.450 |
350g Joe White Dark Crystal Malt | 100% | 0.350 |
250g Pale Chocolate Malt | 100% | 0.250 |
The alternative is to leave the lactose out from the initial boil and add at the end. This results in adding 520g DME to the boil.
Ingredient | % of total mass added to boil/steep | Kgs |
Light Dry Malt Extract | 19% | 0.520 |
450g Lactose Powder | 0% | 0.000 |
450g Simpsons Black Malt | 100% | 0.454 |
350g Joe White Dark Crystal Malt | 100% | 0.340 |
250g Pale Chocolate Malt | 100% | 0.227 |
Note:
Questions:
1. Can anyone verify my calculations are correct?
2. Is it advisable to rely so heavily on the grains for the boil gravity?
3. Does the fact that lactose is unfermentable make any difference at all?
Thanks heaps.