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-   -   Advice on Oatmeal-Milk Stout Recipe (http://www.homebrewtalk.com/f12/advice-oatmeal-milk-stout-recipe-386435/)

tudou 02-01-2013 09:26 AM

Advice on Oatmeal-Milk Stout Recipe
Hello guys, this is my first post and also first attempt at my own AG recipe, so I'm a little unsure as to how it looks. I would appreciate any advice or tweaks to make to it if it doesn't look sound.

I'm wanting to make a sweet stout, with milk sugar (lactose) and oats. Most of the beers I've made to date have been IPAs or bitters, so this is quite a departure for me.

Here's the recipe (if some of the quantities look a bit weird, it's because I designed it in metric):


73% 8 13.1 English Maris Otter
7% ~ 14.1 Flaked Oats
7% ~ 14.1 Warminster High Colour Crystal Malt 400
200L 35 MCU
5% ~ 10.6 Milk Sugar (Lactose) <- Late boil, or at flameout.
4% ~ 7.05 Roasted Barley
4% ~ 7.05 Chocolate Malt (UK)

Usage Time OZ AA IBU
boil 60 min 1.587 Fuggles ~ leaf 5.2 28.4

Wyeast London Ale III (1318)

180m mash @ 155 F
Batch Sparge
60m boil
Expected final volume 20L
O.G. 1.060
F.G. 1.016

scherlachc 05-24-2013 04:59 AM

How did this turn out?

Demus 05-24-2013 05:25 AM

Search "left hand milk stout" clone and compare. That stuff is a delicious commercial example of what you're after...

tudou 05-28-2013 10:31 AM

It turned out rather nicely. I actually brewed up a second batch which is superior, but may not suit all tastes. It has a sort of aftertaste of coffee and cigarettes. Would probably reduce the chocolate malt and roasted barley next time;


Pratzie 05-28-2013 11:26 AM

is that really a 3 hour mash or is that a typo?

tudou 05-29-2013 11:23 AM

Yes it is a typo. I ended up mashing for 90 minutes. I'm still unsure whether to add dark grains such as chocolate at the beginning of the mash or towards the end - I've heard it can reduce astringency but I haven't noticed too much in this recipe.

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