Milk Stout recipe

Discussion in 'Homebrewing' started by GeeL, Dec 4, 2015.

Tags:
Thread Status:
Not open for further replies.
  1. GeeL

    GeeL Initiate (0) Aug 27, 2008 Massachusetts

    Yes, I did a search on the forum, but didn't find the answer to my question.

    Many recipes have a lot of grains, many combine an oatmeal stout with milk stout, I've seen carapils, and all sorts of stuff. I guess the cara is for mouthfeel and head retention... however, I thought the lactose would do that.

    I want to keep this simple. I read an article somewhere that said the dark/roasted malts shouldn't be more than the chocolate malts. One article (BYO milk stout) said the chocolate should be twice the roasted (but the offered recipes didn't do this), though that seems extreme. Everything said the roastiness should just be a "hint" and not the primary flavor.

    So, here's what I have. Thoughts?

    10# Maris
    .75# Black Patent
    .75# Crystal 80
    .75# Pale Chocolate
    1.5# lactose
    1.5oz Goldings @60
    WLP002 or WLP005

    Mash low-mid 150s
    Add lactose at end of boil.
    Ferment cool, 65-68 or so.
    Easy on CO2 when kegging.
     
    #1 GeeL, Dec 4, 2015
  2. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    Your recipe deviates from the BCSs sweet stout recipe (just a data point, not an endorsement) by upping the pale chocolate at the expense of black patent. Which for my taste is exactly my sweet spot as well. I use 2# for 5 gal of lactose, but I like the fact that you are using more than a pound. I like 1469 West Yorkshire but YMMV.

    "Flavor: Dark roasted grain/malt impression with coffee and/or chocolate flavors dominate the palate. Hop bitterness is moderate. Medium to high sweetness provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty." BJCP Style Guidelines
     
    #2 scurvy311, Dec 4, 2015
  3. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    That's a lot of friggin lactose. I wouldn't go more than a pound for 5 gallons.
     
    #3 dmtaylor, Dec 4, 2015
  4. scurvy311

    scurvy311 Savant (1,135) Dec 3, 2005 Louisiana

    I've done 5 sweet stouts. First 2 had 1# and I found the flavor/texture underwhelming at best. Then 1.5#. Last 2 were 2#. All were 002 except the 5th one. Me likey. For me it's 2# and 1469 if I can get it.
     
    #4 scurvy311, Dec 4, 2015
  5. VikeMan

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

    In my last Milk Stout, I used 1.4 lbs in a 5.1 gallon batch. 1.060 OG wort. I wouldn't say it was too much.
     
    #5 VikeMan, Dec 4, 2015
    atomeyes likes this.
  6. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Cocoa Milk Stout, based on a Midwest kit. It's a nice one.

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    8 lbs Pale Ale Malt 2-Row (3.5 SRM) Grain 1 74.4 %
    12.0 oz Carafa II (Weyermann) (415.0 SRM) Grain 2 7.0 %
    12.0 oz Pale Chocolate Malt (215.0 SRM) Grain 3 7.0 %
    4.0 oz Crystal, Extra Dark (Simpsons) (160.0 SR Grain 4 2.3 %
    1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 5 9.3 %
    1.00 oz Cluster [6.80 %] - Boil 60.0 min Hop 6 25.6 IBUs
    1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 m Yeast 7 -
    4.00 oz Cocoa Nibs (Secondary 2.0 weeks) Spice 8 -
     
    #6 pweis909, Dec 4, 2015
  7. GeeL

    GeeL Initiate (0) Aug 27, 2008 Massachusetts

    No roasted malts?
     
    #7 GeeL, Dec 4, 2015
    atomeyes likes this.
  8. VikeMan

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

    12.0 oz Carafa II (Weyermann) (415.0 SRM) Grain 2 7.0 %
    12.0 oz Pale Chocolate Malt (215.0 SRM) Grain 3 7.0 %
     
    #8 VikeMan, Dec 4, 2015
  9. GeeL

    GeeL Initiate (0) Aug 27, 2008 Massachusetts

    I didn't realize pale choc was considered "roasted", I was thinking something much darker like 500+L. And I didn't see the Carafa II at first glance, sorry.
     
    #9 GeeL, Dec 4, 2015
  10. GeeL

    GeeL Initiate (0) Aug 27, 2008 Massachusetts

    What would be a white labs equivalent to 1469?
     
    #10 GeeL, Dec 4, 2015
  11. VikeMan

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

    AFAIK there is no equivalent White Labs strain.
     
    #11 VikeMan, Dec 4, 2015
  12. atomeyes

    atomeyes Initiate (0) Jul 13, 2011 Canada (ON)

    i was more curious as to why barley isn't in the recipe.
    maybe it's just me, but i want barley in all of my stouts. all the barleys, all the time.

    i suggest 1.25 lbs lactose per 5 gallons. you don't get that cloying lactose weird sweetness, but you do get sweetness.

    OP, also not a fan of that much black patent. i usually keep mine at 3% of grist. maybe i let it wander up to 5%. otherwise, they taste like cigarette butts and ashtrays.

    also, i'd put in flakes. i dig my flakes in my stout. sweetness, body. it does everything i want it to do. love me flakies
     
    #12 atomeyes, Dec 4, 2015
Thread Status:
Not open for further replies.