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Old 12-11-2012, 01:34 PM   #21
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Yeah Mudders Milk is the name I have been using for my oatmeal mocha stout for a few years. Such a great name for a thick tasty beer. Incidentally I use Firefly related names for probably 75% of my recipes.

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Old 12-11-2012, 02:40 PM   #22
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WHAAAAAAAT? Wouldn't that curdle in the beer? Damn, I *might* just have to add some of that, it would certainly give it the cloudy, creamy color I want it to have...

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Old 12-11-2012, 06:27 PM   #23
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Quote:
Originally Posted by Whiskey View Post
Yeah Mudders Milk is the name I have been using for my oatmeal mocha stout for a few years. Such a great name for a thick tasty beer. Incidentally I use Firefly related names for probably 75% of my recipes.
My wife named the Wit I made for her Washburn's Witbier. I added the tagline "I am a leaf on the Wit, watch how I pour."

I managed to find the label.
wash.jpg  
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Old 12-11-2012, 08:07 PM   #24
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Nice! I also have plans at some point soon for Blue Sun, which would be a blueberry-wheat ale.

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Old 12-11-2012, 08:18 PM   #25
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A local brewery here in NC, Fullsteam, makes a beer called Working Man's Lunch that uses a chocolate stout/brown ale malt base with Weihenstephan yeast. http://www.fullsteam.ag/beer/workers-comp/

It's quite tasty with both chocolate stout and hefe banana character. The imperial version is 8.5% abv and tastes even better. I say try your original idea, bump the gravity a bit and then supplement with bourbon for any extra alcohol desired.

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Old 01-24-2013, 03:26 AM   #26
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Funny thing is, from what I gleaned from the episode, the beverage was perceived by everyone as being unanimously foul (except Jayne). Nor was there really any mention of milk being used at all since it was more of a play on words, not literal. Anyhow since there's really not much to go on in the way of a description I guess it's open to interpretation. With all the talking afterwards about it being akin to what was served to Egyptian slaves I imagined something closer to a really boozy grainy beverage more on par with corn/barley/sorgum/oat/wheat/whatever stew that had been fermented. I seem recall one of the characters calling it "liquid bread". Also it wasn't on tap and the bottles might not have had much pressure, so maybe something more like a really raw still-fermenting high ABV drink of mash-like consistency? It was a brew consumed heavily by slaves that shoveled mud every day of their lives, can't say sophisticated methods of brewing come to mind.

Might be fun to whip up a thick mash and add a ton of malt and honey and toss in some active champagne yeast, watch the gravity until its at or near the abv and drink it raw, pulpy, and mildly fizzy. Or while it's still fermenting and not at the target ABV you could put it in a plastic soda bottle and let it get a little dissolved CO2 for a frothier time. Would be a crazy experience, it would definitely still have lots of sugars/carbs/protein and get you thrashed.

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Old 01-24-2013, 08:11 AM   #27
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I think mudders milk would taste like a Goram Fay-fay duh pee-yen!

(like a damn a babboon's ass-crack)

Hopefully die hard fans will get that

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Old 07-04-2013, 09:13 AM   #28
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I just put together a recipe for Mudder's Milk this evening, before I looked and found this thread!

I've got a 14-grain-pound oatmeal stout, mixed with 4.5 pounds of dark brown sugar and honey in a small beer, pitched under some high-gravity ale yeast. BeerSmith thinks this will yield 15.1% ABV if I do it right.

Obviously I haven't tried making it yet, it's possible my brew setup isn't capable of handling this much grain. But if I do, and it works, I'll happily post the recipe for other lunatics to try it themselves.
You've got my interest. Have you tried this yet? If so, How'd it come out?
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Old 06-12-2014, 12:10 AM   #29
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Came across this because I'm trying to put together an Imperial Milk Stout recipe to call "Mudder's Milk Stout". I think a milk stout is the way to go, since the historical background for milk stouts was a lunchtime drink for british laborers in the 1800s of stout mixed with milk for energy and nutrition. But then again, there's probably a lot wrong with me.

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Old 07-23-2014, 03:23 AM   #30
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Mudders Milk (The Return of Jayne special edition)

Tell me what ya'll think!

Taste Notes: Ferment for 4-6 weeks then rack onto smoked pecan (1-2 weeks) and 1/8 kentucky whiskey. Bottle using date syrup or honey (light carb).


Ingredients
Amt Name Type # %/IBU
2 lbs Southern Grits (1.0 SRM) Adjunct 1 7.4 %
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 55.6 %
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 7.4 %
1 lbs 8.0 oz Roasted Barley (300.0 SRM) Grain 4 5.6 %
1 lbs Biscuit Malt (23.0 SRM) Grain 5 3.7 %
1 lbs Chocolate Malt (450.0 SRM) Grain 6 3.7 %
1 lbs Chocolate Rye Malt (250.0 SRM) Grain 7 3.7 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 8 3.7 %
8.0 oz Caraamber (30.0 SRM) Grain 9 1.9 %
4.00 lb Quaker oats (Mash 60.0 mins) Other 10 -
2.00 oz Cluster [7.00 %] - Boil 45.0 min Hop 11 27.7 IBUs
1.50 oz Williamette [4.80 %] - Boil 45.0 min Hop 12 14.2 IBUs
1.50 oz Williamette [4.80 %] - Boil 6.0 min Hop 13 3.6 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 14 -
2.00 oz Yeast Nutrient (Primary 3.0 days) Other 15 -
0.50 tsp Amylase Enzyme (Primary 3.0 days) Other 16 -
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 17 3.7 %
1 lbs Sorghum syrup (Molasses) (80.0 SRM) Sugar 18 3.7 %
.5lbs Lactose Sugar

Gravity, Alcohol Content and Color

Est Original Gravity: 1.143 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 16.1 %
Bitterness: 45.6 IBUs
Est Color: 63.7 SRM
Measured Original Gravity: 1.163 SG
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 20.2 %
Calories: 610.8 kcal/12oz
Mash Profile

Mash Name: Single Infusion, Medium Body
Sparge Water: -0.95 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 27 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 35.25 qt of water at 165.2 F 152.0 F 60 min
Mash Out Add 17.50 qt of water at 205.7 F 168.0 F 10 min

Sparge: Fly sparge with -0.95 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 4.08 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Three Stage
Volumes of CO2: 2.0
Carbonation Used: Bottle with 4.08 oz Date Syrup
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes

Date syrup http://www.ohnuts.com/buy.cfm/passov...I6AaAlWr8P8HAQ

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