robertmeyer
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- Jul 15, 2013
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I have copied this recipe from oteixeira's Milk O'Stout http://beersmithrecipes.com/viewrecipe/10856/milk-ostout, so first of all I would like to give him credit for posting it on beersmith.com. This is my first AG recipe, and I performed in a Brew In A Bag (BIAB) Method.
Multi-Mash Method: 115 F/20 min, 140 F/35 min, 158 F/35 min, and additionally 152 F-148 F/30 min.
8.0 oz Rice Hulls (0.0 SRM)
9 lbs Pale Malt, Maris Otter (3.0 SRM)
1 lbs 8.0 oz Chocolate Malt (350.0 SRM)
8.0 oz Roasted Barley (300.0 SRM)
1 lbs Milk Sugar (Lactose) (0.0 SRM)
1.5 oz Fuggles [3.8%] - Boil 60 min
0.5 oz Fuggles [3.8%] - Boil 30 min
1 pkgs Safale S-04
I omitted the rice hulls because I believe they are used to prevent clogs, and I do not have a mash tun, and I used a BIAB method. I changed the yeast from Irish Ale (Wyeast Labs #1084) to Safale s-04. My reasoning behind this according to the PDF for Safale-04 I could leave it at a higher temperature due to my fermenter being at room temp @ 72 degrees.
I performed one mistake, which is I transferred the wort to the pale bucket before cooling it off, and then realizing that I need to cool it off to 68 degrees, so I transferred it back to the metal pot because I needed it to submerged into a larger bucket of ice for efficient cold/heat transfer.
I am really excited about this recipe, and has anyone is has anybody made this mistake before? and it turned out horrible/decent/ good/ great? Cheers!
Multi-Mash Method: 115 F/20 min, 140 F/35 min, 158 F/35 min, and additionally 152 F-148 F/30 min.
8.0 oz Rice Hulls (0.0 SRM)
9 lbs Pale Malt, Maris Otter (3.0 SRM)
1 lbs 8.0 oz Chocolate Malt (350.0 SRM)
8.0 oz Roasted Barley (300.0 SRM)
1 lbs Milk Sugar (Lactose) (0.0 SRM)
1.5 oz Fuggles [3.8%] - Boil 60 min
0.5 oz Fuggles [3.8%] - Boil 30 min
1 pkgs Safale S-04
I omitted the rice hulls because I believe they are used to prevent clogs, and I do not have a mash tun, and I used a BIAB method. I changed the yeast from Irish Ale (Wyeast Labs #1084) to Safale s-04. My reasoning behind this according to the PDF for Safale-04 I could leave it at a higher temperature due to my fermenter being at room temp @ 72 degrees.
I performed one mistake, which is I transferred the wort to the pale bucket before cooling it off, and then realizing that I need to cool it off to 68 degrees, so I transferred it back to the metal pot because I needed it to submerged into a larger bucket of ice for efficient cold/heat transfer.
I am really excited about this recipe, and has anyone is has anybody made this mistake before? and it turned out horrible/decent/ good/ great? Cheers!