Hi. I have asked in the past about brewing a milk stout without lactose. The couple of batches that resulted were good, but they simply did not have the mouthfeel and they were too caramel heavy.
With that in mind, I tried to come up with a recipe that has no crystal malt in it and that uses low hopping rate and high lactose to bring that soft, subtle sweetness. I'm looking for reasonably malty, chocolate with a smooth and somewhat full mouthfeel: an easy drinker that can be drunk in big quantities (hence the low OG). I'll probably mash at the usual 152F.
For 5 gallons (efficiency 65%)
OG: 1.046
IBU: 18
SRM: 36
Grain bill
7 lbs Maris Otter
12oz Pale chocolate malt (200 SRM)
8oz Black malt (500+ SRM)
1 lb Lactose
Hops:
Phoenix [9,5%] @ 60 minutes 12
Goldings [4%] @ 30 minutes 6
Yeast: S-04
I don't have a lot of experience with pale chocolate malt but I hear it brings a toasty, nutty, subtle cocoa thing to the table. Is 12oz in such a beer too much ?
With that in mind, I tried to come up with a recipe that has no crystal malt in it and that uses low hopping rate and high lactose to bring that soft, subtle sweetness. I'm looking for reasonably malty, chocolate with a smooth and somewhat full mouthfeel: an easy drinker that can be drunk in big quantities (hence the low OG). I'll probably mash at the usual 152F.
For 5 gallons (efficiency 65%)
OG: 1.046
IBU: 18
SRM: 36
Grain bill
7 lbs Maris Otter
12oz Pale chocolate malt (200 SRM)
8oz Black malt (500+ SRM)
1 lb Lactose
Hops:
Phoenix [9,5%] @ 60 minutes 12
Goldings [4%] @ 30 minutes 6
Yeast: S-04
I don't have a lot of experience with pale chocolate malt but I hear it brings a toasty, nutty, subtle cocoa thing to the table. Is 12oz in such a beer too much ?
