Professor Frink
Well-Known Member
I brewed a milk stout 2 weeks ago, the OG was 1.060 and the FG has only dropped down to 1.030. I mashed at 156, so not that high, and only added 1/2 lb. of lactose. I pitched with Nottingham, which I've always gotten 75% attenuation before. Should I repitch another packet? Here's the recipe:
10-28-2007 Milk Stout
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.4 7.00 lbs. Maris Otter Great Britain 1.038 3
7.8 1.00 lbs. Wheat Malt America 1.038 2
7.8 1.00 lbs. Flaked Oats America 1.033 2
3.9 0.50 lbs. Chocolate Malt America 1.029 170
7.8 1.00 lbs. Coffee Malt 1.030 150
3.9 0.50 lbs. Roasted Barley America 1.028 450
7.8 1.00 lbs. Brown Malt Great Britain 1.032 70
2.9 0.38 lbs. Cara-Pils Dextrine Malt 1.033 2
3.9 0.50 lbs. Milk Sugar Generic 1.030 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Pellet 5.00 23.0 60 min.
0.50 oz. Saazer Pellet 4.30 5.0 30 min.
Yeast
-----
Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 12.38
Water Qts: 18.56 - Before Additional Infusions
Water Gal: 4.64 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50
Tun Thermal Mass: 0.10
Grain Temp: 80 F
Dough In Temp: 169 Time: 0
Saccharification Rest Temp: 156 Time: 0
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 0 Time: 0
Runnings Stopped At: 1.010 SG 2.56 Plato
Total Mash Volume Gal: 5.63 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
10-28-2007 Milk Stout
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.4 7.00 lbs. Maris Otter Great Britain 1.038 3
7.8 1.00 lbs. Wheat Malt America 1.038 2
7.8 1.00 lbs. Flaked Oats America 1.033 2
3.9 0.50 lbs. Chocolate Malt America 1.029 170
7.8 1.00 lbs. Coffee Malt 1.030 150
3.9 0.50 lbs. Roasted Barley America 1.028 450
7.8 1.00 lbs. Brown Malt Great Britain 1.032 70
2.9 0.38 lbs. Cara-Pils Dextrine Malt 1.033 2
3.9 0.50 lbs. Milk Sugar Generic 1.030 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Pellet 5.00 23.0 60 min.
0.50 oz. Saazer Pellet 4.30 5.0 30 min.
Yeast
-----
Nottingham
Mash Schedule
-------------
Mash Type: Single Step
Heat Type: Direct
Grain Lbs: 12.38
Water Qts: 18.56 - Before Additional Infusions
Water Gal: 4.64 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.50
Tun Thermal Mass: 0.10
Grain Temp: 80 F
Dough In Temp: 169 Time: 0
Saccharification Rest Temp: 156 Time: 0
Mash-out Rest Temp: 0 Time: 0
Sparge Temp: 0 Time: 0
Runnings Stopped At: 1.010 SG 2.56 Plato
Total Mash Volume Gal: 5.63 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.