4/29/2023 0 Comments Lactose in beersmithI feel like raspberries have a stronger flavor and most times I am only able to obtain authentic raspberry flavor by adding it in the secondary instead of the boil. I have not used blackberries in a recipe but have used raspberries several times. In regards to the blackberries I would advise you not include them in your boil but rather add them to your secondary or the primary. It will give a litte residual sweetness to the stout and give it a little “milk stout” status. I think the lactose is an excellent addition to this recipe. Keg/Bottling Temperature: 70.0 F Age for: 30.00 daysįermentation: Ale, Two Stage Storage Temperature: 65.0 F Pressure/Weight: 3.61 oz Carbonation Used: Bottle with 3.61 oz Corn Sugar Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).Ĭarbonation Type: Bottle Volumes of CO2: 2.3 Sparge Step: Remove grains, and prepare to boil wort Sparge Temperature: 168.0 F Tun Temperature: 72.0 FĪdjust Temp for Equipment: TRUE Mash PH: 5.20 Sparge Water: 1.75 gal Grain Temperature: 72.0 F Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 9 lbs 12.0 oz Using corn sugar to boost OG and lactose to help keep it sweet.Īny ideas or critiques on the recipe are welcome!īatch Size (fermenter): 5.00 gal Brewer: Kevinīoil Time: 60 min Equipment: Pot ( 4 Gal/15.1 L) - ExtractĮnd of Boil Volume 3.38 gal Brewhouse Efficiency: 72.00 %įinal Bottling Volume: 4.60 gal Est Mash Efficiency 0.0 %įermentation: Ale, Two Stage Taste Rating(out of 50): 30.0Ĥ lbs 16.0 oz Dark Dry Extract (17.5 SRM) Dry Extract 5 51.3 %Ĩ.0 oz Chocolate Malt (350.0 SRM) Grain 4 5.1 %Ĥ.50 oz Blackberry Extract (Boil 15.0 mins) Flavor 9 -ġ6.0 oz Honey Malt (25.0 SRM) Grain 2 10.3 %ġ lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1 15.4 %ġ.00 oz Cascade - Boil 60.0 min Hop 8 13.7 IBUsġ.00 oz Cascade - Boil 15.0 min Hop 10 6.8 IBUsģ.00 Items Vanilla Bean (Primary 7.0 days) Spice 12 -Ĩ.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7 5.1 %Ĩ.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 5.1 %ġ.0 pkg London Ale Yeast (Wyeast Labs #1028) Yeast 11 -ġ2.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 7.7 %Įst Original Gravity: 1.058 SG Measured Original Gravity: 1.046 SGĮst Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SGĮstimated Alcohol by Vol: 6.4 % Actual Alcohol by Vol: 4.7 %īitterness: 20.5 IBUs Calories: 151.6 kcal/12oz And I am also debating if I should use some flaked oats for better head retention. ![]() Not sure if I should use blackberry puree or extract. ![]() Going for a sweet stout with a creamy vanilla and blackberry flavor, to make one think of berries and ice cream.
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