English/Irish/Scottish Ales Matrimonial Milk Stout (Imperial Sweet Stout)

Discussion in 'Homebrew Recipes' started by barfdiggs, May 28, 2014.

Thread Status:
Not open for further replies.
  1. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California
    Deactivated

    Recipe: 074 Matrimonial Milk Stout
    Brewer: Barf Walkup IV
    Style: Imperial Sweet Stout
    TYPE: All Grain

    Awards and Shit:
    Featured in Beer Advocate Magazine Homebrewing Column
    Runner up Best of Show, Stone March Madness Homebrew Competition and AHA Rally 2013
    Second Runner up Best of Show, Maltose Falcons LACF 2012 (Regular OG version)
    1st Herb/Spice Beer Category at Maltose Falcons Mayfaire 2014 competition
    1st Herb/Spice Beer Category at Maltose Falcons DKM 2013 competition
    1st Imperial Anything Category at Maltose Falcons DKM 2012 competition
    1st Stout Category, Maltose Falcons LACF 2012 (Regular OG version)
    2nd Stout Category Southern Cal. Homebrew Regional 2012 (Regular OG version)
    2nd Herb/Spice Beer Category, Southern Cal. Homebrew Regional 2012 (w/Vanilla, Chai Spice)(Regular OG version)
    2nd Herb/Spice Beer Category, Pacific Brewers Cup 2012 (w/Vanilla, Chai Spice)
    3rd Specialty Beer Category, Pacific Brewers Cup 2012 (w/peanut butter, TCHO nibs & chocolate)


    Recipe Specifications
    --------------------------
    Boil Size: 14.50 gal
    Post Boil Volume: 11.50 gal
    Batch Size (fermenter): 10.50 gal
    Bottling Volume: 10.25 gal
    Estimated OG: 1.099 (1.100 to 1.115 Actual)
    Estimated FG: 1.025 (1.045 to 1.055 Actual)
    Estimated Color: 52.5 SRM
    Estimated IBU: 30.4 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 75.0 %
    Boil Time: 90 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    24 lbs 2.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 1 65.2 %
    2 lbs 5.0 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 2 6.2 %
    2 lbs 5.0 oz Pale Chocolate Malt (200.0 SRM) Grain 3 6.2 %
    1 lbs 8.8 oz Special B (Castle Malting) (152.3 SRM) Grain 4 4.2 %
    1 lbs 2.0 oz Carafa Special III (Weyermann) (470.0 SR Grain 5 3.0 %
    1 lbs 1.4 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 6 2.9 %
    7.9 oz Kiln Coffee (150.0 SRM) Grain 7 1.3 %
    2.60 oz Challenger [6.70 %] - First Wort 90.0 mi Hop 8 30.4 IBUs
    4 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 9 10.8 %
    1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
    2.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -
    2.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 12 -

    Alternative dry yeast is S-04, although I prefer liquid WY1968/WLP002 for ester profile. S-04 can banana-y and doughy if fermented hot or under under oxygenated (e.g. gross).

    Mash Schedule:
    Temperature Mash, 1 Step, Medium Body
    Total Grain Weight: 36 lbs 16.0 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Saccharification Add 47.71 qt of water at 169.7 F 160.0 F 60 min
    Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

    Sparge: Fly sparge with 8.03 gal water at 168.0 F


    Notes:
    ------
    Aerated 1.5 min each with aeration stone and pure O2.

    Chai Spice Variant (per 5 gallons):
    Addition at Whirlpool (4 oz Jones Masala Chai, 2 oz ESP Chai, 2 oz Vanilla Rooibos ESP) at 10 minutes). Add 1 madagascar vanilla bean to whirlpool mixture, add additional 2 after fermentation complete, age for 1-2 weeks. Rack off and keg.

    Peanut Butter Chocolate Variant (per 5 gallons):
    Add TCHO chocolate (99% cacao, raw chocolate) at flame out (2 lbs). After 3 days fermentation add 2x 16 oz jars PB2, age until fermentation complete and FG stable (7-10 days for max extraction). Rack off and keg.

    Coffee Variant (per 5 gallons):
    After fermentation complete, rack to CO2 purged keg and add 2.5 (med-strong flavor) to 5 oz (coffee bomb) of coarse crushed intelligentsia black cat coffee or Jones Nicaraguan coffee (Dark roast only, light roast can give off bell pepper flavors) in muslin bag to keg. Age 24-48 hours at 38 F before pulling coffee.

    Base Milk Stout:
    After fermentation complete, rack to keg.

    Originally brewed as a take home wedding favor in December, 2011. Imperial version came about by mistake when mash efficiency went from 65% to 85% (OG 1.100, FG 1.050). In 2012 brewed smaller version (OG 1.080, FG 1.040), which is actually a better beer, and does very well in competitions. In 2013 brewed a bigger imperial version (OG 1.115, FG 1.055) that was good, but a touch too sweet.

    Created with BeerSmith 2 - http://www.beersmith.com
    -------------------------------------------------------------------------------------
     
    #1 barfdiggs, May 28, 2014
    Last edited by a moderator: May 28, 2014
  2. hoptualBrew

    hoptualBrew Initiate (0) May 29, 2011 Florida

    The coffee variant must be a coffee lover's beer.. Kiln Coffee malt + crushed artisanal coffee in secondary, boom!
     
    barfdiggs likes this.
  3. VikeMan

    VikeMan Poo-Bah (1,948) Jul 12, 2009 Pennsylvania
    Society

    Sure. But do your freeloader friends tell you it's great? That's the real test. :slight_smile:
     
  4. inchrisin

    inchrisin Initiate (0) Sep 25, 2008 Indiana

    Maybe my first tattoo will be on my back. It will say "Awards and Shit:" at the top. The rest will be left blank.
     
  5. jcojr72

    jcojr72 Initiate (0) Mar 31, 2009 Massachusetts

    Looking to brew something along these lines. When you scaled this down to the smaller 1.080 version did you scale the full grain bill, or just the base malt? Did you drop the amount of lactose?

    Thanks.
     
  6. Scumbag81

    Scumbag81 Initiate (0) Sep 10, 2014 California

    I scale down the entire recipe, and drop the lactose to 1.75 lbs per 5 gallons of beer (Its my recipe, I just changed user names).
     
  7. jcojr72

    jcojr72 Initiate (0) Mar 31, 2009 Massachusetts

    Great, thanks for the reply.
     
  8. dmtaylor

    dmtaylor Aspirant (221) Dec 30, 2003 Wisconsin

    Man... that's a lot of effing lactose. I wouldn't go more than a pound per 5 gallons. I like my beer to have the consistency of... beer.
     
  9. Scumbag81

    Scumbag81 Initiate (0) Sep 10, 2014 California

    Thanks for the "constructive" comment. The beer got better the more lactose and roast malt I added, per BJCP judge suggestions and my own palette, and has consistently scored in the 40s in comps, so clearly the lactose hasn't had an effect on people's enjoyment of the beer.
     
  10. Scumbag81

    Scumbag81 Initiate (0) Sep 10, 2014 California

    Lorianneb and Lukass like this.
Thread Status:
Not open for further replies.