Milkbier Sweet Stout All Grain 1 38.0 46.0 60 72.0 1.059 1.019 48 22 5.3 V empatage = 24L à 73°C V rinçage = 30L V ébu = 46L V f = 38L Mash in 66°C. Hold the temperature for 60 minutes. Vorlauf until the runnings are clear, then run off into kettle. Sparge the grains with 4 gallons (15 liters) and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops and lactose according to the schedule. Stir the lactose until completely dissolved. Chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for 7 days, then allow temperature to rise to 70°F (21°C) and hold for 3–4 days. Upon completion of fermentation, crash to 35°F (2°C), then bottle or keg and carbonate to approximately 1.75 volumes. 2 7 16.0 4 21.0 1 21.1 1.8 18.0 4 EBC Maris Otter (Crisp) Crisp Grain 8.2 4 82.5 280 EBC Pale Chocolate (Crisp) Grain 0.91 280 77.0 525 EBC Carafa III Weyermann Grain 0.46 525 70.0 0 EBC Lactose Sugar 0.46 0 76.1 Fuggles 0.114 5.0 Boil 20 Pitch à 16°C Ringwood Ale 0.2494 FALSE 1187 Wyeast Labs 70.0 5.4 75.6 Mash In Temperature 60 66