I'm planning on brewing a coffee milk stout this weekend and I was hoping I could get some critiques on my recipe. I'm kind of going for something in between a sweet stout and an American stout with a good hint of coffee. I was wondering mainly about the hops and the amount of lactose, but I also wouldn't mind hearing comments/suggestions about the grainbill, coffee, etc. Here's the recipe:
HOME BREW RECIPE:
Title: Coffee Cream Stout
Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Boil Size: 7 gallons
Efficiency: 77.5% (ending kettle)
STATS:
Original Gravity: 1.062
Final Gravity: 1.019
ABV (standard): 5.73%
IBU (rager): 40.47
SRM (morey): 40
FERMENTABLES:
8 lb - United Kingdom - Maris Otter Pale (74.4%)
0.25 lb - Belgian - Special B (2.3%)
0.75 lb - American - Caramel / Crystal 40L (7%)
0.5 lb - United Kingdom - Chocolate (4.7%)
0.5 lb - United Kingdom - Black Patent (4.7%)
0.25 lb - United Kingdom - Roasted Barley (2.3%)
0.5 lb - Lactose (Milk Sugar) (4.7%)
HOPS:
0.6 oz - Nugget for 60 min, Type: Pellet, Use: Boil (AA 14, IBU: 38.78)
0.5 oz - Willamette for 5 min, Type: Pellet, Use: Boil (AA 4.5, IBU: 1.69)
MASH STEPS:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 14 qt, Strike Temp = 166.3 F
2) Infusion, Temp: 212 F, Time: 10 min, Amount: 6 qt, Mashout
3) Sparge, Temp: 185 F, Time: 10 min, Amount: 14 qt
OTHER INGREDIENTS:
4 oz - Coarse Ground Coffee, Time: 0 min, Type: Flavor, Use: Boil (Flameout)
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05
WATER PROFILE:
Ca2: 88
Mg2: 0
Na: 4
Cl: 66
SO4: 64
HCO3: 29
Gypsum: 3 grams (1.25g to mash 1.75g to kettle)
CaCl2: 4 grams (1.6g to mash 2.4g to kettle)
Thanks in advance
HOME BREW RECIPE:
Title: Coffee Cream Stout
Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Boil Size: 7 gallons
Efficiency: 77.5% (ending kettle)
STATS:
Original Gravity: 1.062
Final Gravity: 1.019
ABV (standard): 5.73%
IBU (rager): 40.47
SRM (morey): 40
FERMENTABLES:
8 lb - United Kingdom - Maris Otter Pale (74.4%)
0.25 lb - Belgian - Special B (2.3%)
0.75 lb - American - Caramel / Crystal 40L (7%)
0.5 lb - United Kingdom - Chocolate (4.7%)
0.5 lb - United Kingdom - Black Patent (4.7%)
0.25 lb - United Kingdom - Roasted Barley (2.3%)
0.5 lb - Lactose (Milk Sugar) (4.7%)
HOPS:
0.6 oz - Nugget for 60 min, Type: Pellet, Use: Boil (AA 14, IBU: 38.78)
0.5 oz - Willamette for 5 min, Type: Pellet, Use: Boil (AA 4.5, IBU: 1.69)
MASH STEPS:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 14 qt, Strike Temp = 166.3 F
2) Infusion, Temp: 212 F, Time: 10 min, Amount: 6 qt, Mashout
3) Sparge, Temp: 185 F, Time: 10 min, Amount: 14 qt
OTHER INGREDIENTS:
4 oz - Coarse Ground Coffee, Time: 0 min, Type: Flavor, Use: Boil (Flameout)
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05
WATER PROFILE:
Ca2: 88
Mg2: 0
Na: 4
Cl: 66
SO4: 64
HCO3: 29
Gypsum: 3 grams (1.25g to mash 1.75g to kettle)
CaCl2: 4 grams (1.6g to mash 2.4g to kettle)
Thanks in advance