I figured that'd be the problem. I've heard stories of people attempting them, but never any success or failure stories.
I'm making a stout with real milk now, only a small 2 gallon tester in case its horrible!
Milk curdles at pH4.6, with beer generally being around more acidic so I've brewed up a porter and then adjusted the pH to 6.0 with bicarbonate of soda. Then I added the milk and its in secondary. I'll let you know how it tastes...
+1
"Milk stout" is more of a figure of speech than a real definition of what it is. Like a nut brown ale not really using nuts.
Obviously their is a history to using milk in beer. I don't think they used lactose when milk stout was invented.
"Milk stout" is more of a figure of speech than a real definition of what it is. Like a nut brown ale not really using nuts.
Save spoiled milk for the slags!
I have been wondering this for a while, so I decided to go ahead and give it a try. I made chai latte ale with skim milk. I added the milk when I transfered the beer to secondary. I didn't want milk fat in my beer because I think it would ruin the head. I was a little concerned at first that maybe the protein in the milk would spoil, but the results are a delicious clear and creamy chai ale. The protein will curdle, but then it just precipitates out of the beer. Obviously their is a history to using milk in beer. I don't think they used lactose when milk stout was invented.
Bilk!
http://www.japanprobe.com/2007/01/31/milk-beer-bilk/
...I'd try mixing some milk with a stout and then report back on how tasty that was
Historically, they are known as "Milk" or "Cream" stouts, as the full body of this beer was originally borne from incorporating milk/unfermented sugar before bottle. The classic surviving example of milk stout is Mackeson's, who claimed that "each pint contains the energizing carbohydrates of 10 ounces of pure dairy milk".From 2008 BJCP guidelines:
History: An English style of stout. Historically known as Milk or Cream stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The milk name is derived from the use of lactose, or milk sugar, as a sweetener.
I boiled the skim milk with ginger and cardamom. Cooled it down in the pan with the lid on. Then I mixed this into the carboy with my beer as I transferred it to secondary. I let it sit for about a month at room temperature (~65 degrees). A large amount of protein settled out in the first few days. It seems like using whey could be better because most of the protein is already removed and can be used to make cheese.This sounds delicious. I have access to a dairy farm with real raw milk and trying to find things to do with it. Beer would be a welcomed addition. Could you direct me to some more specific directions to attempt this please.
I was also wondering if i could just make my own lactose out of the milk?
I'm surprised no one has suggested using Irish Cream as a way to achieve the same thing.
Another thing about adding other milk products, such as cheese or yogurt, is the lactose that your wanting may already have been consumed by the bacteria.
...I'd try mixing some milk with a stout and then report back on how tasty that was
Enter your email address to join: