Superchop728
New Member
Well this is the first time in my brewing career that I'm stumped on what caused my milk stout to be carbonation but headless. The head that form dissipates as if a just poured a coke. Below you'll my recipe. I will say that the fermentation was very vigorous and required a blow off assembly. Thank you in advance for any guidance you can provide.
Cheers
Boil Size: 6.81 gal
Post Boil Volume: 6.15 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.72 gal
Estimated OG: 1.068 SG
Estimated Color: 36.5 SRM
Estimated IBU: 32.9 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 83.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Mongomery Co MD Fall 2015 Water 1 -
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
8.0 oz Rice Hulls (0.0 SRM) Adjunct 3 3.6 %
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 50.9 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5 7.3 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6 7.3 %
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 7 7.3 %
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 8 7.3 %
12.0 oz Blackprinz Malt (500.0 SRM) Grain 9 5.5 %
8.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 10 3.6 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 11 16.2 IBUs
0.50 oz Galena [11.30 %] - Boil 60.0 min Hop 12 16.7 IBUs
1 lbs Milk Sugar (Lactose) [Boil for 30 min](0 Extract 13 7.3 %
1.00 oz Anise, Star (Boil 30.0 mins) Spice 14 -
4.00 oz Ginger Root (fresh) (Boil 15.0 mins) Herb 15 -
6.00 g Cardamom (Boil 15.0 mins) Spice 16 -
1.00 oz Pink/Green/Black Peppercorns (Boil 15.0 Spice 17 -
4.00 Items Cinnamon Stick (Boil 5.0 mins) Spice 18 -
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 19 -
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 13 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 23.33 qt of water at 127.0 F 122.0 F 20 min
Saccharification Add -0.00 qt of water and heat to 156.0 156.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 4.35 gal water at 168.0 F
Notes:
------
The brewjacket connection failed and overnight my stout used the blow off tube. Highest was 77 F. As a result I would expect increased ester and higher alcohol production.
Cheers
Boil Size: 6.81 gal
Post Boil Volume: 6.15 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.72 gal
Estimated OG: 1.068 SG
Estimated Color: 36.5 SRM
Estimated IBU: 32.9 IBUs
Brewhouse Efficiency: 73.00 %
Est Mash Efficiency: 83.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.25 gal Mongomery Co MD Fall 2015 Water 1 -
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
8.0 oz Rice Hulls (0.0 SRM) Adjunct 3 3.6 %
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4 50.9 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5 7.3 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6 7.3 %
1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 7 7.3 %
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 8 7.3 %
12.0 oz Blackprinz Malt (500.0 SRM) Grain 9 5.5 %
8.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 10 3.6 %
1.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 11 16.2 IBUs
0.50 oz Galena [11.30 %] - Boil 60.0 min Hop 12 16.7 IBUs
1 lbs Milk Sugar (Lactose) [Boil for 30 min](0 Extract 13 7.3 %
1.00 oz Anise, Star (Boil 30.0 mins) Spice 14 -
4.00 oz Ginger Root (fresh) (Boil 15.0 mins) Herb 15 -
6.00 g Cardamom (Boil 15.0 mins) Spice 16 -
1.00 oz Pink/Green/Black Peppercorns (Boil 15.0 Spice 17 -
4.00 Items Cinnamon Stick (Boil 5.0 mins) Spice 18 -
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 19 -
Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 13 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Protein Rest Add 23.33 qt of water at 127.0 F 122.0 F 20 min
Saccharification Add -0.00 qt of water and heat to 156.0 156.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge: Fly sparge with 4.35 gal water at 168.0 F
Notes:
------
The brewjacket connection failed and overnight my stout used the blow off tube. Highest was 77 F. As a result I would expect increased ester and higher alcohol production.
