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):
% LB OZ °L PPG
73% 8 13.1 English Maris Otter
7% ~ 14.1 Flaked Oats
7% ~ 14.1 Warminster High Colour Crystal Malt 400
200°L » 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
Expected final volume 20L
How did this turn out?
Search "left hand milk stout" clone and compare. That stuff is a delicious commercial example of what you're after...
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;
is that really a 3 hour mash or is that a typo?
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.
|All times are GMT. The time now is 04:39 PM.|
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.