Coffee Milk Stout Thoughts

Discussion in 'Homebrewing' started by sjverla, Feb 10, 2015.

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  1. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    I've never used lactose and it's been close to a year since my last stout, so I'm just looking for a little feedback. My plan is to dry-bean and sample after 48 hours and adjust from there.

    (5.5 gal)

    Grist:
    6 lbs 2-row
    4 lbs Munich (9L)
    1 lb Chocolate Malt (375L)
    4 oz Cherrywood Smoked Malt
    4 oz Roasted Barley
    .75 lb lactose

    Bitter to 35-40 IBUs

    Yeast - either Windsor or US-05

    Thoughts, suggestions?

    TIA!
     
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Smoked malt looks a bit out of place to me in a Milk Stout. Any particular reason for it?
     
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  3. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    Cause I like it. And sometimes coffee can have a smokey quality. I was thinking complexity - just a little hint, but you're right, it could work against this beer.
     
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  4. tkdchampxi

    tkdchampxi Pooh-Bah (2,473) Oct 19, 2010 New Jersey
    Pooh-Bah

    I support the idea of a smoky, chocolatey stout.
     
  5. Lukass

    Lukass Pooh-Bah (2,891) Dec 16, 2012 Ohio
    Pooh-Bah

    @sjverla I actually did an imperial coffee stout a few months back with 1.5 lbs cherrywood smoked malt, with great results, IMO. Although my grain bill was around 19 lbs.. I got a lot of chocolate flavor from just .5 lb chocolate malt and .5 lb brown malt. A deep roast coffee should accentuate the smokiness as well.
     
  6. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    I would advise to go easy on the lactose. I did a similar low gravity milk stout recently, and went with a whole pound of lactose... Too much. Lactose by the way, taste like chalk. Next time I would go with .5 lbs, but you might be fine with .75 lbs.
     
  7. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    Helpful, thanks! I want it sweet and creamy but not over the top. Perhaps I'll spilt the difference and do .66.
     
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

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  9. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    Thanks. I guess ultimately it's a matter of gaining personal experience with a given ingredient. Everybody's going to have an opinion. Sometimes the line up, sometimes they don't. I know I like creamy stouts. I know I don't like chalk. I know I can up the coffee to balance the sweetness if I feel like it needs it.

    Perhaps in the next iteration of BrewCipher you could add an 'Advice' tab formula that quantifies advice based on the advice giver's number of awards won, years experience and perhaps area of specialization (when applicable. I.e., jbakajust1: 1 BOS, Sours/Wilds, 12(?) years exp.)...sorry for any wild misrepresentation...
     
  10. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    If it helps, I have used Scumbag81-like lactose levels in a milk stout, and it didn't taste like chalk.
     
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  11. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    @sjverla , I think it looks good. I would just sub in Maris Otter for the 2-row and use a English yeast like London Ale at lower fermentation temps.

    What mash temp? How much coffee you steeping?
     
  12. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    Hmm, maybe the "chalky" flavor was from something else, not the lactose... I remembered trying the lactose before adding and thought I could still taste in the finish product. It was not my best brew, I know that much. Maybe it's time I take another stab at a milk stout.
     
  13. Scumbag81

    Scumbag81 Initiate (0) Sep 10, 2014 California
    Trader

    Oh, using that much lactose will make your beer cloying :wink:
     
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  14. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    Thanks. That is helpful. I won't be going over a pound, and will likely be doing less, but the input is useful.

    Mashing 154-155, and thinking 2 ounces crushed (not ground) coffee beans.

    I thought about using MO or Pearl, but given the amount of other flavors that will be going on top, it was my feeling that whatever was brought to the party would get buried under.
     
  15. Scumbag81

    Scumbag81 Initiate (0) Sep 10, 2014 California
    Trader

    I've varied the lactose levels pretty wildly (0.5 lb to 2 lb per 5 gallons) and haven't had any chalkiness come out in scoresheets or my own taste buds. My guess is something went wonky with your water, or you somehow got some funky lactose.

    I've noticed that if I add the lactose at flame out (rather than the start of the boil for convenience) I get a much creamier mouthfeel. Supposedly, many English brewers forgo the boil addition and throw it in with the priming sugar in the cask. I've yet to try and cask condition one, but am planning on doing for a 20 person paired beer dinner I'm doing in the next two months.
     
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  16. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    Maris Otter is the bee's knees man
     
  17. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    I'm not disagreeing (though I have a deeper affection for Pearl), but I just think it's contribution would be lost here. It wouldn't hurt any, but I'll let other brewers with more subtle recipes have at it.
     
  18. drewbeerme

    drewbeerme Initiate (0) Nov 16, 2007 Illinois

    A high quality base malt never gets lost. I'll never understand why homebrewers use cheap ingredients.
     
  19. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    Well, without the time or interest to brew side-by-side batches, and having made one pretty damn good stout with similar base malt proportions, I figured it would serve it's purpose. I'm betting it will.
     
  20. drewbeerme

    drewbeerme Initiate (0) Nov 16, 2007 Illinois

    You can make fine beer with 2 row but as a homebrewer you should strive to make the best beer every time. a high quality malt is an easy thing to control on your way to better beer.
     
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