Milk Stout Recipe wanted

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.

 

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.

 

give a man a fish, etc, etc...

http://www.amazon.com/Brewing-Classic-Styles-Winning-Recipes/dp/0937381926
http://www.byo.com/store?page=shop.browse&category_id=16

If you're serious about homebrewing, you should own them. Both these sit in a rack in my bathroom...I've heard from many, Designing Great Beers by Daniels is also good but don't own it.

yes, i will draw up recipes while on the toilet...

 

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.

 

“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.

 

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

 

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

 

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.