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Old 01-26-2012, 02:30 PM   #11
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I'd like to know what yeast was used as well. I'm planning on brewing one soon.

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Old 01-26-2012, 05:30 PM   #12
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I brewed a clone using 1338 but I'm sure any neutral ale strain will produce the right profile. I would guess Left Hand uses a neutral American strain.

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Old 01-26-2012, 05:44 PM   #13
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I'm thinking of WLP001 so I can get the proper attenuation. You wouldn't want an under-attenuating kind of situation with the lactose in the mix...

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Old 11-11-2012, 06:15 PM   #14
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Wyeast 1056 is the yeast I am using. I have adapted someone elses' recipe to my wife's tastes. Added more lactose and reduced barley.

Recipe Type: All Grain
Yeast: WYE 1056
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.062
Final Gravity: 1.022
IBU: 23
Boiling Time (Minutes): 60
Color: 41.5
Primary Fermentation (# of Days & Temp): 21 days at 68F
Tasting Notes: Adapted from the Zymurgy recipe then adapted by me.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Left Hand Milk Stout
Style: Sweet Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.13 gal
Estimated OG: 1.065 SG
Estimated Color: 41.5 SRM
Estimated IBU: 22.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (3.0 SRM) Grain 56.57 %
8.0 oz Roasted Barley (300.0 SRM) Grain 8.08 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.06 %
14.0 oz Chocolate Malt (350.0 SRM) Grain 6.06 %
12.0 oz Munich Malt (9.0 SRM) Grain 6.06 %
10.0 oz Barley, Flaked (1.7 SRM) Grain 5.05 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4.04 %
0.35 oz Magnum [12.10 %] (60 min) Hops 18.4 IBU
0.50 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.3 IBU
1.5 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8.08 % (in separate bag)
1 Pkgs 1056 Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11.38 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
80 min Mash In Add 14.20 qt of water at 175.5 F 154-158 F

Notes: The lactose was added with 15 minutes left in the boil.

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Old 12-01-2012, 11:26 PM   #15
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I've never used lactose before- is it put in a strainer bag into the boil?

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Old 12-01-2012, 11:28 PM   #16
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Just dump it into the boil.

I just made a Sweet Stout and I actually put the lactose in the kettle before boiling....doesnt really matter as far as I know......but no bag...just dump it in....it is just milk sugar

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Old 02-01-2013, 12:14 AM   #17
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Any way someone could convert this to an extract recipe for me. This will be my second solo brew and I don't have the equipment or experience to do AG yet.
So judging from the flaked oats and barley I gather I am looking at a partial mash.

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Old 02-01-2013, 07:04 PM   #18
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I downloaded beer smith last night so I was able to convert it. As suspected it requires a partial mash because of the flaked oats and barley. Anyone know of a good substitute?

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Old 04-05-2014, 02:37 AM   #19
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I recently brewed this. After about 2.5 weeks in the bottle, I cracked one. Disappointment. Gave it another 3 weeks. GOLD!!!

This is one of the best beers I have ever brewed. I love it, wife loves it, dog loves it.

If you like stouts this is worth a go. Great recipe. Very, very close to Left Hand.

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Old 04-13-2014, 05:32 PM   #20
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Quote:
Originally Posted by ArizonaGoalie View Post
I recently brewed this. After about 2.5 weeks in the bottle, I cracked one. Disappointment. Gave it another 3 weeks. GOLD!!!

This is one of the best beers I have ever brewed. I love it, wife loves it, dog loves it.

If you like stouts this is worth a go. Great recipe. Very, very close to Left Hand.
BTW I used s-04 yeast. Worked like a champ.
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