Pernik Coal Milk

Oatmeal Stout
Vladislav Todorov & Plamen Kostadinov
16.50 °P
6.50 %

36 SRM

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Malt g %
Pale Ale 3100 45.9
Munich 1200 17.8
Biscuit 700 10.4
Special Belgium 600 8.9
Oat Flakes 500 7.4
Cafe 250 3.7
Lactose 250 3.7
Black 150 2.2
Total grain bill weight 6750g
Water *
Mashing water 20.000 liters
Sparging water 12.000 liters

* The provided water amounts serve just for example. They can vary, depending on the efficiency, specifics of the equipment used and the individual process of each brewer.

Mashing temperature steps
60 min 66.0 °C
15 min 72.0 °C
5 min 78.0 °C
Boil Time 90 min
Hops & spices
Hop / Spice g α% min
Amarillo 85g 6.70 30
Irish Moss 4g 15
Strain Num
S-04 2


This recipe is our interpretation of "Pernik Coal" ("Пернишки Кюмюр") by Vladislav Todorov and Plamen Kostadinov with some changes, like adding lactose and increasing the percentage of malted oat.

In case the mashing water is too "soft" (like in Sofia, Bulgaria), it's recommended that you add a teaspoon (4-5g) of baking soda for each 20 litres of water to balance the pH level of the mash.

Lactose is added to the boiling wort 10 minutes before the end of the boil. It's not mandatory to add it, the stout would be good enough without it, but it adds some milk sweetness and increases the final gravity, which is desired for this style.

Before adding yeast to the fermenter vessel you should shake the vessel with the wort real well or aerate it in some other way (stirring, using aeration stone, etc.) until you get a nice big foam above the wort. This is to provide enough oxygen for the yeast to replicate well.

Fermentation should take around 10 days (at least two days without activity in the airlock) in the temperature range of 16 - 22 °C. Optionally, you can transfer the beer to another vessel, leaving the yeast bottom behind.

Bottle with 6g of sugar per litre of beer. Before adding it to the fermenter/bottling vessel, you can dissolve it in water, boil it and cool it down to room temperature. This way you sanitize the sugar and make an evenly dissolved solution. Let the beer self-carbonate in the bottles for at least 7 days at room temperature. Then transfer them to a cool place (cellar or fridge) and best let them age for at least a month (better couple of months) so that the flavors can settle.

Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.

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