Not sure why I have Milk Stouts on the brain. 🙂
Here’s a simple milk stout recipe. It is an all grain recipe:
6.5 lbs. English 2-row Pale Malt
0.75 lbs. English Chocolate Malt
1 lbs. American Caramel 80°L Malt
1 lbs. Roasted Barley
1 lbs. Lactose
1 oz. Northern Brewer Pellets boiled 60 min.
0.50 oz. Fuggle Pellets boiled 15 min.
Yeast: White Labs WLP004 Irish Stout
6 gallon boil volume. 5 gallon batch size.
Mash at 154 degrees for 1 hour.
Ferment for 2 weeks at 66 degrees.
Bottle/Condition for 4 weeks.
Original Gravity: 1.051
Terminal Gravity: 1.017
Color: 35° SRM
Bitterness: 32.5 IBU
Alcohol (%volume): 4.5 %
I just drained my keg of milk/cream stout. The recipe was similar. I followed a suggestion from BYO magazine and pulverized my roasted barley in a coffee grinder. This really increased the roasted barley taste. A bit too much for me, but it added an extra layer to the flavor. I also used 0.75 lbs of lactose. For me, that a bit low. I normally use 1 lb which is traditionally a lot, but I like it.
1 lb is the figure I hear most often as the baseline for milk stouts.
Hey guys, I finally have my pics up at my blog of my mash tun set-up. You can check out at finalgravity.blogspot.com
Yeah, I will probably add a pound of lactose. Thanks Aaron.