Milk Stout Time

woxford-glass-1024x768

Pic Unrelated – My first Woxford Logo on a glass — filled with Momosuppai

Many homebrewers have wanderlust when it comes to recipes. With so many styles around, it’s really hard to just brew the same thing all of the time; though I do want to revisit recipes to improve upon them. I’ve never brewed a milk stout before; but when I decided that I would I knew that I wanted to start with a clone recipe of Left Hand Milk Stout.

After a bit of searching, I found a thread on homebrewtalk with a starting point and then followed up by reading the BYO interview with the Left Hand brewer. After reading those, I pulled together my take on the recipe. The plan is to pull about a gallon of the finished beer and age it with some strawberries to make a Strawberry Milk Stout version that smells and tastes like it has strawberries. Ranger Creek brewstillery produces a wonderful beer in this style, but the presence of strawberry is something under dispute between my friends.

Vacca Forte will have the strawberries one way or another. Enjoy!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 21.5 IBUs 45.4 SRM 1.062 1.022 5.3 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Sweet Stout 13 B 1.044 - 1.06 1.012 - 1.024 20 - 40 30 - 40 2 - 2.4 4 - 6 %

Fermentables

Name Amount %
Maris Otter (Thomas Fawcett) 7.83 lbs 55.19
Chocolate Malt (Thomas Fawcett) 1.196 lbs 8.43
Munich Malt 15.68 oz 6.91
Caramel Malt - 60L (Briess) 14.37 oz 6.33
Barley, Flaked 13.08 oz 5.76
Oats, Flaked 10.45 oz 4.61
Roasted Barley 9.57 oz 4.22
Milk Sugar (Lactose) 1.214 lbs 8.55

Hops

Name Amount Time Use Form Alpha %
Magnum 0.34 oz 60 min Boil Pellet 13.5
Goldings, East Kent 0.59 oz 10 min Boil Pellet 5.6

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 156°F 45 min
Mash Out 168°F 10 min

Leave a Reply

Your email address will not be published.