The bench sheet · Tier 2 — style and ABV
Brew it: a starting point for Bianca
Omnipollo · Sweet / Milk Stout · 6% ABV, from TTB filing № 17215001000215. Built for a 5-gallon batch at 72% efficiency.
What the filing discloses
StyleSweet / Milk Stoutfrom the filing
ABV6%from the filing
Readsfruitedfrom the filing
ArchetypeAmerican Stoutstyle inference
The starting point
OG1.063
FG1.017
ABV6%
IBU—
SRM~38
Grain bill style inference
| 8.75 lb | American 2-row pale malt | 74% |
| 1.25 lb | Roasted barley | 10% |
| 1 lb | Chocolate malt | 8% |
| 0.5 lb | Crystal 60L | 5% |
| 0.25 lb | Flaked barley | 3% |
Hops style inference
The filing doesn't name varieties — these are the archetype's, and the real beer may use anything.
| 1.5 oz | Magnum | 60 min |
| 0.5 oz | East Kent Goldings | 15 min |
Yeast & process style inference
| Yeast | Irish ale (Wyeast 1084 / WLP004) | |
| Mash | Single infusion · 154°F (68°C) · 60 min | |
| Ferment | 66°F (19°C) for 12–14 days | |
- Fruited on the label: the filing doesn't say which fruit or how much — a common starting point is 1–2 lb/gal of purée in the fermenter after primary, but taste the real can before committing.