All-Grain - Singing Boys Cream Stout

**Pappers** · 11-30-2009, 11:30 PM

Recipe Type: All Grain
Yeast: Danstar Windsor
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.020
IBU: 34
Boiling Time (Minutes): 60
Color: dark, black
Primary Fermentation (# of Days & Temp): 14 days, 68 degrees
Secondary Fermentation (# of Days & Temp): 14 days, 68 degrees
Tasting Notes: Very dark, sweet, full-bodied, roasty - resembles a sweetened espresso

A different twist on the cream stout, using Munich malt as the base malt. This is a rich, full-bodied, malty, roasty and slightly sweet stout. This stout is well-balanced - nothing dominates or is too much. This is my favorite of all the stouts I've brewed, really great for a cold Chicago evening.

Ingredients
7.00 lb Munich Malt
2.00 lb Wheat Malt
1.00 lb Caramel/Crystal Malt - 60L
0.75 lb Roasted Barley (300.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)
0.75 oz Simcoe [13.00 %] (60 min)
1.00 lb Milk Sugar (Lactose)
1 Pkgs Windsor (Danstar) Yeast-Ale

Other Info
Original Gravity: 1.050 SG
Final Gravity: 1.020
Alcohol by Vol: 3.9%
Bitterness: 34.4 IBU
Calories: 227 calories/pint
Color: 36.7 SRM
Mashed at 154 degrees, single infusion, batch sparge
Used organic malts and hops

**JonK331** · 11-30-2009, 11:58 PM

That recipe sounds awesome. I would like to brew something like that but would like it to come out a little dryer but still use the lactose. Would a highly attenuative yeast such as the Safales do the trick? Do you have any idea what the differences in gravities might be if the lactose were not included? Just wondering if it is possible to make a dryer stout and still use the lactose. Would a 150 degree mash do it?

**Pappers** · 12-01-2009, 12:07 AM

Quote:

Originally Posted by JonK331

That recipe sounds awesome. I would like to brew something like that but would like it to come out a little dryer but still use the lactose. Would a highly attenuative yeast such as the Safales do the trick? Do you have any idea what the differences in gravities might be if the lactose were not included? Just wondering if it is possible to make a dryer stout and still use the lactose. Would a 150 degree mash do it?

I think you could do a lower mash or add less lactose. If you make it less sweet, I would consider backing off of the IBUs and the roastiness a little, also.

A different yeast is also a possibility - but I would think you would want to stay in the same general English ale family. The strain of yeast won't affect the lactose - lactose is a non-fermentable sugar.

**Pappers** · 12-03-2009, 09:06 PM

Someone asked for an extract version:

5.25 lb light dry malt extract
1.00 lb Milk Sugar (Lactose)

Steeping Grains
1.00 lb Caramel/Crystal Malt - 60L
0.75 lb Roasted Barley (300.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)

Hops
0.75 oz Simcoe [13.00 %] (60 min)

Yeast
1 Pkgs Windsor (Danstar) Yeast-Ale

**Pappers** · 12-15-2009, 02:20 AM

Had a glass tonight and thought I'd add a photo here

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