BrewHardware Giveaway- Winners Drawn - 24 hours to claim!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > What would be a good dry yeast for a Milk Stout?
Reply
 
LinkBack Thread Tools
Old 02-17-2009, 01:34 AM   #1
snailsongs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eugene, OR
Posts: 690
Liked 6 Times on 6 Posts
Likes Given: 1

Default What would be a good dry yeast for a Milk Stout?

Here's my recipe, borrowed and modified form Jamil' Z (I'm going to add a few bourbon soaked oak-chips to half the batch):

two questions:

what would be a good dry yeast for this beer?

Would it be better to mash at a moderately high temp to keep a bit of sweetness (like 154-155F)

Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.0 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 8.0 %
0.75 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.0 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.0 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.0 %
1.50 oz Goldings, East Kent [5.00%] (60 min) Hops 25.1 IBU
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 0.0 %


Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.9 % Actual Alcohol by Vol: 0.6 %
Bitterness: 25.1 IBU Calories: 43 cal/pint
Est Color: 49.7 SRM Color: Color


thanks!

__________________
snailsongs is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2009, 03:03 AM   #2
Kayos
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: Santa Clarita, SoCal
Posts: 1,372
Liked 7 Times on 7 Posts
Likes Given: 7

Default

I think a liquid is best for this recipe, but if dry, go Nottinghams or US-04.
Yes, mash at 155 or 156. YUMMY!!!

__________________
Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Small Blind:
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,

from my big ass computer sitting on my floor
Kayos is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2009, 03:08 AM   #3
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 14,016
Liked 639 Times on 401 Posts
Likes Given: 63

Default

I completely disagree that liquid is best for a sweet stout. Go with S-04.

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2009, 03:18 AM   #4
mmb
FNG
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
mmb's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Mid-Michigan
Posts: 25,226
Liked 3260 Times on 3152 Posts
Likes Given: 189

Default

This might even be a grain bill that I would almost consider using Windsor instead of S-04.

I'd mash lower with Windsor that S-04 though...

__________________
White Dog Aleworks and Drafthouse
mmb is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2009, 04:40 AM   #5
Kayos
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: Santa Clarita, SoCal
Posts: 1,372
Liked 7 Times on 7 Posts
Likes Given: 7

Default

Quote:
Originally Posted by Yuri_Rage View Post
I completely disagree that liquid is best for a sweet stout. Go with S-04.
When Yuri disagrees with me -- DO WHAT HE SAYS AND IGNORE ME! He is wayyyyyyyy more savvy to the brew world than me.
__________________
Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Small Blind:
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,

from my big ass computer sitting on my floor
Kayos is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2009, 07:33 AM   #6
z987k
Feedback Score: 0 reviews
 
z987k's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Anchorage
Posts: 3,544
Liked 23 Times on 21 Posts
Likes Given: 1

Default

S-04 goes in my sweet stout. Not looking for a whole lot of out of the yeast here. Except to attenuate to a certain percentage. Let the malt shine!

__________________
Beer Style Guidelines - Kaiser's Brewing Experiments - American Society of Brewing Chemists - Journal of the Institute of Brewing
z987k is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2009, 01:33 PM   #7
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,930
Liked 130 Times on 97 Posts
Likes Given: 36

Default

S-04 would work. I think I disagree with using an even- or under-attenuating yeast, though. Follow my logic.

If you're already mashing high, you're providing plenty of dextrins. Then you're adding a full pound of unfermentable sugar in the lactose. Then you're going to use an under-attenuating yeast.

That's not a sequence that gives me confidence you'll end up with beer; that's a recipe for syrup. Might go really well on pancakes, but in a pint glass? I dunno!

I kid, I kid - but only half.

I think I'd use a neutral, solid attenuator like Nottingham or even US-05 for this beer. Get every last fermentable molecule accounted for, to let the dextrins and lactose shine through. YMMV.

One other thought: Are you seriously using more Black Patent than roasted barley? That's a whole crap-ton of Black Patent, more than I'd ever advise anyone to use in a 5-gallon grist of any type. I'd drop the BP entirely, kick the Roasted Barley up to a full pound, and leave the Chocolate where it is. Leave the Black Patent where it is, and you'll end up with a black beer that'll take years to mellow.

That's my tuppence ha'penny!

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2009, 01:41 PM   #8
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 47 Times on 39 Posts
Likes Given: 9

Default

I made that exact same recipe (Jamil's) back in December and used S-04. It came out great. I also mashed at 151F. My FG was right where I wanted it: 1.023. I find that S-04 is not as low of an attenuating yeast as some people think (not to the extent of some of the other English yeasts). It will ferment beers fairly dry and even more so if you can ramp the temp up a bit at the end of fermentation.

Anyway, I think S-04 is a great choice, I like it in (almost) all the darker English style beers I make. It is also great because this yeast will drop hard and fast leaving you a crystal clear (if you can see through it) beer in matter of a couple weeks.

Quote:
Originally Posted by NQ3X View Post
One other thought: Are you seriously using more Black Patent than roasted barley? That's a whole crap-ton of Black Patent, more than I'd ever advise anyone to use in a 5-gallon grist of any type. I'd drop the BP entirely, kick the Roasted Barley up to a full pound, and leave the Chocolate where it is. Leave the Black Patent where it is, and you'll end up with a black beer that'll take years to mellow.
I was also skeptical when I saw it to begin with. But, when I brew a style for the first time I try to brew it as written and indeed this beer came out great. I have compared it with some of the classic examples of this style and it stacks pretty well. Yeah, it was a bit harsh for a couple weeks after brewing but that BP character dropped off fast.
__________________

Beerrific is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2009, 01:42 PM   #9
Tonedef131
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 23 Times on 12 Posts
Likes Given: 3

Default

Quote:
Originally Posted by mmb View Post
This might even be a grain bill that I would almost consider using Windsor instead of S-04.

I'd mash lower with Windsor that S-04 though...
This, Nottingham would go far too dry. I recently did a cream stout with S-04, mashed at 159 and put 1lb of lactose in ten gallons and it finished at 1.022...it's really fantastic.
__________________
Tonedef131 is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2009, 02:41 PM   #10
niquejim
Burrowing Owl Brewery
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
niquejim's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Cape Coral Florida
Posts: 2,393
Liked 46 Times on 36 Posts
Likes Given: 87

Default

Quote:
Originally Posted by Yuri_Rage View Post
I completely disagree that liquid is best for a sweet stout. Go with S-04.

It's what I use
http://www.homebrewtalk.com/f68/dark...t-stout-55233/
__________________
niquejim is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Milk Stout with Real Milk Micycle Recipes/Ingredients 43 10-27-2014 07:58 PM
Milk Stout. BigKahuna Commercial Brew Discussion 23 06-18-2014 10:08 PM
oatmeal milk stout - damn this sounds good !!! WheaYaAt Recipes/Ingredients 0 09-05-2008 06:28 AM
Milk Stout on a yeast cake with old ingredients buraglio Beginners Beer Brewing Forum 6 02-01-2008 03:04 AM



Newest Threads

LATEST SPONSOR DEALS