mufflerbearing
Well-Known Member
I will leave alone. This will be my next brew.
hey guys. Living in Longmont, CO just a couple miles from Left Hand and loving Nitro figured I gotta make this one. Only done extract so far so was looking for an extract version of this. I read all the pages and while several people say they made an extract version there is only one recipe and that guy had questions about his recipe but didn't see any answers. So just wondering if anyone had an extract recipe or if the one on here is good? My swmbo doesn't like stouts so while her beer is in the big carboy I'll just be making a one gallon batch to start with.
hey guys. Living in Longmont, CO just a couple miles from Left Hand and loving Nitro figured I gotta make this one. Only done extract so far so was looking for an extract version of this. I read all the pages and while several people say they made an extract version there is only one recipe and that guy had questions about his recipe but didn't see any answers. So just wondering if anyone had an extract recipe or if the one on here is good? My swmbo doesn't like stouts so while her beer is in the big carboy I'll just be making a one gallon batch to start with.
For some reason no one is commenting on an extract version. However i am going to brew the version on page 5. Now, after talking to my friend that's from Colorado he told me that i should increase the lactose taste as is compared to the Sweet Stout I made from AHS.
so i'm going to brew the extract recipe on here and add 1 pound of lactose in the boil and .75 pound at bottling along with my priming sugar.
if that is retarded please let me know before tomorrow
Personally I think it's too much lactose. You should make it first, then make additions.
Regardless, add all your lactose during the boil. It makes no sense to separate it and add it at bottling. It's more work and gives a higher chance of infection.
I added an extra 4 oz to mine unintentionally and it came out too sweet for my taste. Still a damn good beer but after 1 or 2 it became too much sweetness.For some reason no one is commenting on an extract version. However i am going to brew the version on page 5. Now, after talking to my friend that's from Colorado he told me that i should increase the lactose taste as is compared to the Sweet Stout I made from AHS.
so i'm going to brew the extract recipe on here and add 1 pound of lactose in the boil and .75 pound at bottling along with my priming sugar.
if that is retarded please let me know before tomorrow
I added an extra 4 oz to mine unintentionally and it came out too sweet for my taste. Still a damn good beer but after 1 or 2 it became too much sweetness.
I have a question. I let this sit in primary for 3 weeks and bottled. I made this for a buddys wedding tgats being held in June. Will this be ok to sit that many months? I wanna say I read stouts (higher abv beers) get better with age?
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One more question, lol its been bottle conditioning now for 2 weeks. Should it age at its current temp. 68ºf or throw in the fridge?
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Put this on nitro today and it's really good! However, to us it seems just a bit too sweet and is lacking slightly on the barley. ~We have a few real Left Hand Nitros for a side-by-side tasting...
Brewing again tomorrow with 14oz roasted barley (from 12oz) and reducing the lactose to 14 (from 16oz).
Thanks OP for the great recipe!
Just made this yesterday in the hopes for a St Patrick's Day tapping! Mine came out at about 1.060. Was just reading through (most of) the posts and reading about the history of Milk Stouts, etc. and found this quote from the Brewmaster at Left Hand Brewery.
(Milk stouts) are typically not very bitter, so you need to put in a portion of roasted barley, but make sure the portion of chocolate malt is twice as big, he explains. The roast will be subtle and youll get plenty of color. If you go heavy on the barley, it will actually be bittersweet. It is better to have more chocolate malt and just a nuance of roasted barley. I also think it works out really well when there is a decent amount of caramel in the beer which is probably going to lead you to this style anyway.
Thought it was interesting that he essentially said to use twice the chocolate malt to roasted barley. Any thoughts about this?
Mashed around 154-56 about to sparge
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View attachment 183374
Now we wait.
Sent from my iPhone using Home Brew and I don't care for the new format so much.
Here's what I did... as a partial mash (https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/). It was really easy and didn't require any more equipment.
1 lbs Pale Malt (2 Row) US
3.6 lbs Light DME (3 lbs of it was late addition)
1 lbs Roasted Barley
12.0 oz Caramel/Crystal Malt - 60L
12.0 oz Chocolate Malt
12.0 oz Munich Malt
10.0 oz Barley, Flaked
8.0 oz Oats, Flaked
0.30 oz Magnum [14.10 %] (60 min) Hops
0.80 oz Goldings, East Kent [6.10 %] (10 min) Hops
1 lbs Milk Sugar (Lactose)
1 Pkgs SafAle S-04
I partial mashed the pale malt and all the other grains in ~2 gals of water (1.5 qt/lb of grain) at 152-154 degrees (used my oven at 175 with mash in the pot to keep the mash at that temp), "Teabag" sparged into another pot with ~1 gal of water. Added everything together in the brew kettle, boiled as above with the lactose at 10 mins. Ice bath cooled, topped off to 5 gals with an OG of 1.064 and its actively fermenting at 64 degrees. BrewR estimated my OG at 1.065, IBU 25 and 42 SRM. So I don't think I'm too far off from the original recipe.
Just follow the directions in the partial mash tutorial above. Not too much more difficult than just extract with steeping grains (this is only my 6th or 7th brew BTW).
I wish you luck and I am also wondering where my FG should land.
Sent from my iPhone using Home Brew and I don't care for the new format so much.
I wish you luck and I am also wondering where my FG should land.
Sent from my iPhone using Home Brew and I don't care for the new format so much.
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