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Milk Stout

Specifics

Style:

Category:	Stout
Number:	13B

A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso.

Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Farson’s Lacto Stout, St. Peter’s Cream Stout, Marston’s Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout.

OG Range

FG Range

ABV Range

Color Range

Brew Date:

September 01, 2014

Yield:

10 gallons

Color:

25 SRM

Bitterness:

30 IBU

Batch No:	70
OG:	1.060

General Information

Method:	All Grain

Method:

All Grain

Had to substitute 9 lbs of Bohemian Pils for Maris Otter...whoops.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

17.00 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

68% of grist

2.00 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

8% of grist

2.00 pounds

Crystal Malt 80L

Color (L):	80 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. For porters and stouts

8% of grist

1.00 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

4% of grist

1.00 pounds

Flaked Barley

Color (L):	1.5 °L
Info/Use:	Helps head retention, imparts creamy smoothness. For porters and stouts.

4% of grist

1.00 pounds

Flaked Oats

Color (L):	1 °L
Info/Use:	Adds body and creamy head. For stouts and oat ales.

4% of grist

1.00 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

4% of grist

25.00 pounds

Total Grain Weight

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

24 oz

Lactose @ 0 minutes (Boil)

Hops

1.00 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget
Example:	Lager, Pilsner; Stout

14.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil

14.4 AAUs

1.00 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

4.5% Pellets @ 20 minutes
Type: Aroma
Use: Boil

4.5 AAUs

2.00 ounces

Total Hop Weight

18.9 AAUs

Yeast

White Labs WLP 002 English Ale — Liquid — Approx 600 ml of re-pitch

Mash

Mash Type:	Infusion

Water Profile

Source:	RO plus additions
Sulfate:	12 ppm
Calcium:	65.5 ppm
Magnesium:	0 ppm

Chloride:	33.6 ppm
Sodium:	28 ppm

Notes:

Used a combination of Cal. Chloride and Cal. Bicarbonate (chaulk) to adjust RO water

Procedure

60 minute boil Mash @ 155 Ferment cooler around 164/165 to keep esters in check.

60 minute boil

Mash @ 155

Ferment cooler around 164/165 to keep esters in check.

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