Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Did I Just Ruin A Milk Stout?
Reply
 
LinkBack Thread Tools
Old 03-06-2013, 07:58 PM   #31
krenshaw
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
krenshaw's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Lancaster, PA
Posts: 1,091
Liked 48 Times on 44 Posts
Likes Given: 27

Default

adding lactose at bottling/kegging time is ideal to decide on how much sweetness you want to add, you can take a very small sample and add some, then if you like it you can multiple it out to the whole batch.. i was going to do that to my choc stout i have kegged now but SWMBO vetoed the use of lactose.. so i can't call it a "Milk Choc Stout" anymore :-( sigh..

__________________

~ A fine beer may be judged with only one sip, but it's better to be thoroughly sure.

DOWN THE HATCH BREWING
Stainless Hop Spider | Wooden Brew Rig | Dual Hinge Keezer Build

Primaries.. oxy :-(
Keg 1: Apfelwein | Keg 2: BlackEyePA version2 | Keg 3: Summer Saison
Bottles: lots full and even more empty

krenshaw is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 01:00 PM   #32
TheMagicHatter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Bethlehem, Pa
Posts: 45
Liked 1 Times on 1 Posts
Likes Given: 4

Default

Alright, so finally an update after bottling and conditioning for a few weeks.

The stout is awesome! It didn't come out as thick and milky as expected, but enough of the lactose dissolved to give it enough of a mouth feel of a milk stout.

Throughout the time in secondary, I would regularly rock, shake, and spin the carboy in hopes of getting as much lactose to dissolve as possible. There was still a good bit of it left over when I bottled, but it still turned out better than expected.

I'm planning on brewing it again, but maybe going with a bit more Crystal 120 to give it even more of a dark, roasty, flavor.


Thanks for your input everyone!

__________________

Experience the warmth before you grow old. -Incubus

TheMagicHatter is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 03:00 PM   #33
MachineShopBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Montrose, MN
Posts: 1,053
Liked 68 Times on 54 Posts
Likes Given: 38

Default

Quote:
I'm planning on brewing it again, but maybe going with a bit more Crystal 120 to give it even more of a dark, roasty, flavor.
c-120 will give you more of a burnt caramel flavor than a roasty flavor. What was your percentage of roasted malt in this recipe? A good milk stout should be around 10% roasted malts.
__________________
MachineShopBrewing is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2013, 04:16 PM   #34
discooby
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: ♦ Las Vegas ♦, NV
Posts: 379
Liked 4 Times on 4 Posts
Likes Given: 11

Default

black roasted barley @ 3-4% works nicely with a stout

__________________
-While trying to order she said: “We ain’t got no roast beef, we’s a broke Arby’s!”
discooby is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2013, 03:03 AM   #35
TheMagicHatter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Bethlehem, Pa
Posts: 45
Liked 1 Times on 1 Posts
Likes Given: 4

Default

Quote:
Originally Posted by MachineShopBrewing View Post
c-120 will give you more of a burnt caramel flavor than a roasty flavor. What was your percentage of roasted malt in this recipe? A good milk stout should be around 10% roasted malts.
This is the extract recipe I used.

12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1 8.8 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 2 8.8 %
6 lbs Dark Liquid Extract (17.5 SRM) Extract 3 70.6 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 4 11.8 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 5 28.3 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast 6 -
__________________

Experience the warmth before you grow old. -Incubus

TheMagicHatter is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2013, 03:04 PM   #36
MachineShopBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Montrose, MN
Posts: 1,053
Liked 68 Times on 54 Posts
Likes Given: 38

Default

Quote:
This is the extract recipe I used.

12.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 1 8.8 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 2 8.8 %
6 lbs Dark Liquid Extract (17.5 SRM) Extract 3 70.6 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 4 11.8 %
1.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 5 28.3 IBUs
1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast 6 -

Looks like you may need some more roast barley or black patent to make it more roasty and coffee like. Do you know what is all in the dark LME? I would start there and then build in the remaining roasted malts into the steeping grains. I can help you with that if you wish.
__________________
MachineShopBrewing is offline
TheMagicHatter Likes This 
Reply With Quote Quick reply to this message
Old 03-22-2013, 09:21 PM   #37
Steelfball
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Horseheads, New York
Posts: 24
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I did something similar. I started with 8oz into the boil but when i racked it to the secondary, it wasnt sweet enough. I added another 8oz into the secondary but i did add it into a "wort" of boiled water and lactose, cooled then added to the secondary. Came out great.

Sit and wait. Good luck.

__________________

Primary: nothing at the moment
Secondary: Russian Imperial Stout, Cider, Munich Dunkel
Drinking: American Amber, ESB, Mooseknuckle Mocha Stout, English nut brown, irish car bomb stout
On Deck: Imperial Black pumpernickle ale

Steelfball is offline
 
Reply With Quote Quick reply to this message
Old 03-22-2013, 10:13 PM   #38
Sycamore_Rocks_Craft_beer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: APPLE VALLEY, Ca
Posts: 7
Likes Given: 2

Default

so how did it turn out? Or how is it turning out?

__________________
Sycamore_Rocks_Craft_beer is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 03:26 PM   #39
ViperMan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Canonsburg, PA
Posts: 297
Liked 25 Times on 21 Posts
Likes Given: 12

Default

Lactose scares the sh!t outta me... I've had 2 beers get ruined by lactose infections, and that was WITH boiling it in the wort for the last 10-15 minutes...

I take my sanitation to Monk-like levels of dedication when working with lactose, and frankly I avoid using it if I can.

__________________

Reason: Didn't realize age of original post...
ViperMan is offline
 
Reply With Quote Quick reply to this message
Old 04-09-2013, 08:44 PM   #40
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,256
Liked 721 Times on 531 Posts
Likes Given: 277

Default

Quote:
Originally Posted by ViperMan View Post
Lactose scares the sh!t outta me... I've had 2 beers get ruined by lactose infections, and that was WITH boiling it in the wort for the last 10-15 minutes...

I take my sanitation to Monk-like levels of dedication when working with lactose, and frankly I avoid using it if I can.
that doesn't make sense. if you boiled it for 10+ minutes, there is no way it could have caused an infection. that stuff was deader than moon dust.

did you mean a lacto (lactobacillus) infection? that has nothing to do with lactose.
__________________
.
What hops should I grow? Hop grower's comparison table. Looking for cheap honey?

Drinking: galaxy/conan IPA, a farmhouse with ECY08 & brett blend
Aging: imperial chocolate stout, sour cherry mead, rye sour ECY20/ECY34 split, oud bruin & a few other sours, acerglyn, a BDSA
sweetcell 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 w/o the Milk? exbeerimenter Extract Brewing 3 05-14-2012 04:47 PM
News Flash: Milk Stout is Made from Milk alexdagrate General Beer Discussion 5 04-15-2012 07:23 PM
What is the ideal temp for bottle conditioning a sweet stout(milk stout)? 1stTimer General Beer Discussion 5 08-12-2011 06:12 PM
Making a milk stout, with milk iarobertson Recipes/Ingredients 9 01-05-2010 11:28 PM



Newest Threads

LATEST SPONSOR DEALS