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It's what Brewer's Friend tells me, I'm using 5.7kg of grain (62% base, 28% speciality, 10% adjunts) so that if I hit a 66% AA it should give me 5% ABV and a FG of 1.019. I imagine it'll be more like 68% but if its 64% I can always let it condition in my secondary. I've upped the IBU's from 19...

Well it's more of a reference guide as I've also replaced the roasted barley with more chocolate malt, that's 15% of the grainbill! Sweetness is definitely my main concern, I've sought to counter this by upping the hop bitterness to 23 IBU's but even that might not be enough. Plan B is to...

That's not a bad idea, I've taken the m00ps idea and lowered my crystal malt to 5% so it would also help to balance out the sweetness, but I imagine it'll result in a 'harsher' bitterness when compared to hop bitterness? Also having more of a toffee flavour?

I've heard of never going below 70% although I suppose it is a stout so maybe I'll just have to keep mashing it until all the starch has been converted. Its 29% speciality and 9% adjunts: http://www.homebrewersassociation.org/homebrew-recipe/left-hand-milk-stout-clone/

I am indeed! This is the recipe I'm cooking: http://www.homebrewersassociation.org/homebrew-recipe/left-hand-milk-stout-clone/

I agree with the quote above, being such a strong beer it will take weeks, even months for the yeast to clear up the 'hot' tasting fusel alcohols. Beers such as imperial stouts and barley wines can take up to 6 months before being ready to be consumed.

I'm aiming for 66% so that my milk stout turns out at 5% ABV with a FG of 19. My process so far: Grainbill: 62% base, 38% speciality/adjunt Mash: 60 minutes at 158f Boil: 90 minutes Yeast: English ale (63 - 70% AA) Any other suggestions? Would increasing specialty malts be a bad idea?

My next recipe - a milk stout - advocates for 1lb of roasted barley and 1lb of chocolate malt, but I would prefer to just have 2lb of chocolate malt. This would make up 15% of the grainbill when the recommended maximum is 10%. Would this jeopardise my brew in any way? Is there really a...

I'm always keen to use for its proteins levels but I'm often curious about whether or not to use it in the likes of stouts and scotch ales due to its flavour association with German and Belgian wheat beers. Flaked malts are a given for British beers but I still wonder whether I can substitute...

I was actually planning on aiming for a FG of 1.021 for my forthcoming milk stout, how was it? Was it a bit too thick or rich?

Wow, that's impressive, how much of your grainbill was flaked oats/barley? Did you use any lactose?

Oh sorry I should of specified that this is to avoid tannin extraction, I read that when the sparging wort falls below 1.010 then it can result in tannin extraction.

Are they the 'medium' proteins that contribute to body and head retention? If not, what kind of proteins are they? I'm often curious whether to use gelatine or not, whether these proteins would have a positive effect in stouts for example.

If my sparge water is leaving the tun at 70c/158f, do i stop the sparge when it reaches 1.010 or when it reaches 0.992? Which is equal to 1.010 at 20c/68f

I'm based in the UK guv'na ;)

I keep seeing it all over ebay so I'm just wondering if it's one of those things that looks really good but doesn't perform as well. http://www.ebay.co.uk/itm/NEW-BEER-MASH-TUN-with-2-hour-TIMER-30ltr-Boiler-S-S-1-2-bsp-VALVE-double-wall-/271824440789?hash=item3f49ffcdd5

I know very little about krausen but I read on one thread that it acts as a 'natural filter' that helps proteins and yeast settle? So when the krausen starts to settle would transferring it from my blow-off back to my fermenter benefit my wort/beer in any way? I currently have 22 litres of...

As in to introduce more oxygen or to simply get the yeast back up in suspension?

Basically I have the fastferment and after doing a partial boil the wort at the top was thinner than it was at the bottom (I presume), which was also where all my yeast was sitting, so I thought it would be a fun idea to take the yeast from the bottom and pitch it in the top, but after all the...

I've been shaking my wort starter periodically for the last 24 hours, now the krausen has appeared should I continue shaking? Does it contain proteins that are good for the yeast? I'm planning to brew Monday and will be keeping it in the fridge Sunday night before pouring away the wort and...