Milk Stout Recipe wanted

Discussion in 'Homebrewing' started by bszern, May 16, 2012.

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  1. bszern

    bszern Initiate (0) Aug 18, 2011 Massachusetts

    I'm looking for a milk stout recipe, I haven't been able to find a decent one on all the web sites I usually go to.

    All-grain is ok, my capacity is 5 gallons, but I can scale down a larger recipe if needed.

    Thanks everyone!
     
  2. epk

    epk Pundit (849) Jun 10, 2008 New Jersey

    What qualifies as "decent"... you can pretty much google any recipe and come up with a bazillion.

    How about this one, it's noted to be very similar to one from a Zymurgy issue -
    http://www.homebrewtalk.com/f5/milk-stout-72611/#post759462

    A couple of yeasts are noted in the thread. Maybe Wyeast 1318 London Ale III might work well? Says it can finish slightly sweet.
     
  3. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    I just did one with WY1318 London Ale and it came out great; smooth, slightly sweet with a moderate level of fruity esters and no minerally finish. The 10.5 gallon batch was split and the other half fermented with WY1099, which came out a touch too dry, and a little muted.

    I've also done an imperial milk stout, and found that WY1099 Whitbred Ale (Safale S-04 Dry yeast equivalent) worked very well in it because it finished a touch dryer to compensate for the big increase in gravity and kept it from being cloyingly sweet. The ester production did kick up a touch (to detectable) most likely from a little bit of stress during fermentation.
     
  4. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

  5. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Its like we're the same person.... Designing Great Beers is a really nice reference, as are the other two. Always good spots to check/compare with when designing a new recipe.
     
  6. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    “I've heard from many, Designing Great Beers by Daniels is also good.”

    I have Designing Great Beers and it is indeed a good book. One aspect of the book that I enjoy is that he provides the history of a given beer style and then he details the various ‘options’ for ingredient selection:

    · Particular yeast strain types appropriate for a given style

    · Particular hop types and schedule appropriate for a given style

    · Particular grain bills appropriate for a given style

    In other words, he provides appropriate information for you to formulate a recipe.

    My only disappointment was that there are only certain beer styles covered. Belgian beer styles are not covered.

    Overall, a very worthwhile and useful book to permit a homebrewer to formulate their own recipes.

    Cheers!

    P.S. Milk Stouts are not specifically addressed but he does discuss Sweet Stouts in Chapter 25.
     
  7. epk

    epk Pundit (849) Jun 10, 2008 New Jersey

    I don't think there is much of a difference. It's really just the lactose addition.
     
  8. VikeMan

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

    IMO it would be pretty hard to nail the Sweet Stout style (BJCP anyway) without lactose, so to me they are the same thing.
     
  9. JayS2629

    JayS2629 Initiate (0) Oct 23, 2010 Alabama

    Here is mine for 5 gallons

    9 lbs Maris otter
    1 lb crystal 60
    1 lb chocolate malt
    .75 lb roasted barley
    .5 lb oats
    1 lb lactose
    16 grams magnum (60)
    Vanilla bean in secondary

    Won a third place award in the Atlanta judging of this year's American Homebrewers Association homebrew contest.

    Throw it on chocolate nibs in secondary for even more complexity and deliciousness.
     
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