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Old 12-03-2009, 04:40 PM   #1
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Default Milk Stout

Hey Guys,
I'd like to brew up a milk stout this weekend. I've never used lactose in any of my brews before and I'm curious as to what the best method is and how it will turn out. I'm thinking of adding some coffee with the grains and possibly a split vanilla bean during 2ndary ferm. I was wondering if anyone might have a really good milk stout recipe I could use as a starting point. Any input is greatly appreciated.

Cheers



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Old 12-03-2009, 05:40 PM   #2
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Hi. I have what I think is a great cream stout recipe in the HBT database - you can look for it under stouts. It's all-grain - do you use Beersmith? If so you can try translating it to extract. If you don't, let me know and I can do it.

I added the lactose in the last ten minutes of the boil.

Edit: I have no idea where I got the idea that you are looking for an extract recipe - in any case, if you need help turning it into an extract recipe let me know, or if you do all-grain, you're set.




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Old 12-03-2009, 06:07 PM   #3
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Thanks Jim. I am in fact looking for an extract recipe so you were dead on with your assumption. Unfortunately, I do not have beersmith, however it sounds like something I should look into very soon. Would it be too much trouble for you to convert? No worries if you don't have the time. Thanks again.

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Old 12-03-2009, 07:51 PM   #4
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I found a recipe for "Community Milk Stout" that looks pretty good. I've added a couple of things. I'll list below. Thoughts?

7# Pale Liquid Extract (8 SRM)
1# Chocolate Malt (350 SRM)
.75# Caramel/Crystal Malt
.5 # Roasted Barley (500 SRM)
.5 # Cara-Pils/Dextrine
.75 # Flaked Oats
2 Cups Course Ground Coffee

2.5 oz. Gilding, East Kent - 60 min
1.5 oz. Gilding, East Kent - 40 min
1 oz. Gilding, East Kent - 20 min
1 # Milk Sugar - 10 min

London Ale Yeast (Wyeast #1028)

2 Gallon Boil: 60 min
Steep: 30 Min (will probably do 45)

Also, to add vanilla, is it best to just split a bean and add the two halves two 2ndary fermentation? I've read differing opinions on this...


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Old 12-03-2009, 07:55 PM   #5
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That recipe looks pretty good but the flaked oats really need to be mashed. If you're still looking for suggestions http://www.homebrewtalk.com/f68/deception-cream-stout-141483/ is very good. I've had several bottles of it from the recipe's creator and just brewed up a batch of my own.

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Old 12-03-2009, 08:59 PM   #6
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If one was to leave out the roasted barley and bump up the chocolate malt, would it put far more emphasis on the chocolate taste/aroma and leave very little coffe in there?

swmbo hates dark beers for they taste "burnt" to her. I tried adding lactose to a porter to soften it, but it still had a burnt taste to her, this might be a good starter point if I can give it a chocolate flavour.

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Old 12-03-2009, 09:02 PM   #7
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Sorry that was for the deception cream stout recipe

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Old 12-03-2009, 09:09 PM   #8
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Quote:
Originally Posted by BrewTownBeginner View Post
Thanks Jim. I am in fact looking for an extract recipe so you were dead on with your assumption. Unfortunately, I do not have beersmith, however it sounds like something I should look into very soon. Would it be too much trouble for you to convert? No worries if you don't have the time. Thanks again.
I worked out an extract version on Beersmith and added it to the thread here http://www.homebrewtalk.com/f68/singing-boys-cream-stout-149551/#post1716942

If you decide to add coffee to your steeping grains, I would reduce the roasted barley - roasted barley gives a coffee-like flavor and aroma.
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Old 12-03-2009, 09:10 PM   #9
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would taking the roasted barley all together give it a much smoother feel (as far as the burnt coffe description goes)?

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Old 12-03-2009, 09:11 PM   #10
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Quote:
Originally Posted by kunstler View Post
If one was to leave out the roasted barley and bump up the chocolate malt, would it put far more emphasis on the chocolate taste/aroma and leave very little coffe in there?

swmbo hates dark beers for they taste "burnt" to her. I tried adding lactose to a porter to soften it, but it still had a burnt taste to her, this might be a good starter point if I can give it a chocolate flavour.
Yes, if she doesn't like burnt or roastiness, then lessen the roasted barley. But its hard, because balance is so important in a cream stout, I think. if you get rid of too much of the roast, the sweetness might become cloying.


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