krenshaw

Recipes 

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..

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~ 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.. Apfelwein
Keg 1: Belgian Wit | Keg 2: Hoppy Amber | Keg 3: Apfelwein
Bottles: lots full and even more empty

TheMagicHatter

Recipes 

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!

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Experience the warmth before you grow old. -Incubus

MachineShopBrewing

Recipes 

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.

discooby

Recipes 

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

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-While trying to order she said: “We ain’t got no roast beef, we’s a broke Arby’s!”

TheMagicHatter

Recipes 

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 -

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Experience the warmth before you grow old. -Incubus

MachineShopBrewing

Recipes 

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.

Steelfball

Recipes 

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.

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Primary: None
Secondary: a HOPPY IPA (100+ IBU), Munich Helles
Drinking: Mooseknuckle Mocha Stout, Dusseldorf Altbier, American Brown Ale, Irish Carbomb Stout

On Deck: American Pale Ale

Sycamore_Rocks_Craft_beer

Recipes 

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

ViperMan

Recipes 

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.

sweetcell

Recipes 

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.

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What hops should I grow? Hop grower's comparison table

Drinking: Not So Random (Belgian) Blond, Cranial Cap DIPA, Dubbel Down
Fermenting: Belgian Imperial Stout + its second runnings.
Aging: Vertical Epic 09.09.09 clone, 09.09.09 2nd runnings w/brett, Farewell to Eurocrats (Chocolate BDSA), Lucky Number Tripel, Saison & On & On w/brett, Midnight in Brussels BDSA w/brett, Breakfast of Champions Stout v2 (~KBS clone)