We had a little wobble at the start - I probably used too much grain and too much water ..
However it settled down and seemed to work ok in the end.
We now have 25 litres of lovely blackstuff !
The SG was 1058 - So I have adjusted the numbers -
The TG will come in at 1025
Note the recipe software doesn't calculate the +10 for Lactose.
Anyways here is what we brewed...
[size=14]Snow Plow Milk Stout V[/size]
[size=12]13-B Sweet Stout[/size]
[size=10]Author: gclancy[/size]
[size=10]Date: 27/01/2013[/size]
(http://www.beertools.com/images/colors/34.jpg) (http://www.beertools.com/)
[size=10]Size: 25.0 L[/size]
[size=10]Efficiency: 72.0%[/size]
[size=10]Attenuation: 69.0%[/size]
[size=10]Calories: 161.6 kcal per 12 fl oz[/size]
[size=10]Original Gravity: 1.048 (1.044 - 1.060)[/size]
[size=10]|============#===================|[/size]
[size=10]Terminal Gravity: 1.015 (1.012 - 1.024)[/size]
[size=10]|===========#====================|[/size]
[size=10]Color: 67.39 (30.00 - 40.00)[/size]
[size=10]|==============#=================|[/size]
[size=10]Alcohol: 4.35% (4.00% - 6.00%)[/size]
[size=10]|==========#=====================|[/size]
[size=10]Bitterness: 18.9 (20.00 - 40.00)[/size]
[size=10]|=======#========================|[/size]
[size=12]Ingredients:[/size]
[size=10]2000 g Pale Ale Malt[/size]
[size=10]500 g Munich Malt[/size]
[size=10]500 g Wheat Malt[/size]
[size=10]500 g Caramalt 33[/size]
[size=10]500 g Cara-Pils® Malt[/size]
[size=10]660 g Roast Barley[/size]
[size=10]120 g Black Malt[/size]
[size=10]350 g Oats Flaked[/size]
[size=10]500 g Barley Flaked[/size]
[size=10]15 g Perle (8.8%) - added during boil, boiled 60 min[/size]
[size=10]500 g Lactose - added during boil, boiled 5 min[/size]
[size=10]30 g Fuggle (4.3%) - added during boil, boiled 2 min[/size]
[size=10]1 ea White Labs WLP005 British Ale[/size]
[size=12]Schedule:[/size]
[size=10]Ambient Air: 21.11 °C[/size]
[size=10]Source Water: 15.56 °C[/size]
[size=10]Elevation: 0.0 m[/size]
[size=12]Notes[/size]
[size=10]
Mash Schedule
Mash in 50
Step 1 - 52C - 10 mins
Step 2 - 62C - 10 mins
Step 3 - 70C - 30 mins
Step 4 - 76C - 10 mins
Boil - 60 mins
Ferment at 20C.
OG = 1.058 FG 1.025 (Higher than the predicted because of the Lactose)
IBU=27 SRM=62 ABV 5.2%[/size]