- Recipe Type
- All Grain
- Yeast
- WLP002
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.060
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 60
- IBU
- ~30
- Color
- Black
- Primary Fermentation (# of Days & Temp)
- 14 days @68F
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- Tastes like Left Hand Milk Stout, reminds me of chocolate milk.
Grain Bill:
8.5 lbs 2 row pale malt
1 lb chocolate
1 lb crystal 80L
8 oz munich
8 oz flaked barley
8 oz flaked oats
8 oz roasted barley
note: extra 2 row should be added or subtracted based on the efficiency of your system up to about 1 lb, adding extra mash water accordingly. My efficiency was right at 70%
Adjuncts:
12 oz Lactose (milk sugar) @0 min
Hops:
0.5 oz Magnum @60 min
0.5 oz Willamette @20 min
Mash at 155F with 15.75 quarts of water for 60 min.
Sparge with enough 170F water to reach desired boil volume (7 gallons for me)
Boil wort, chill, pitch, all that good stuff. Ferment for about 14 days.
Kegged with 2.0 volumes of CO2.
This is my first clone that I've made that I think really nailed the commercial version. I constructed it in beersmith after following all the information listed on Left Hand's website regarding the ingredients that they use. The only change I made is the fact that I used Willamette hops instead of the US Goldings that Left Hand says they use. Also I like the profile of the English Ale yeast, although I've seen some people claim to use the California Ale yeast with success.
Also, Left Hand offers this version on Nitro, so I imagine if you have a nitro system set up you could just make this recipe and hook it up to that.
8.5 lbs 2 row pale malt
1 lb chocolate
1 lb crystal 80L
8 oz munich
8 oz flaked barley
8 oz flaked oats
8 oz roasted barley
note: extra 2 row should be added or subtracted based on the efficiency of your system up to about 1 lb, adding extra mash water accordingly. My efficiency was right at 70%
Adjuncts:
12 oz Lactose (milk sugar) @0 min
Hops:
0.5 oz Magnum @60 min
0.5 oz Willamette @20 min
Mash at 155F with 15.75 quarts of water for 60 min.
Sparge with enough 170F water to reach desired boil volume (7 gallons for me)
Boil wort, chill, pitch, all that good stuff. Ferment for about 14 days.
Kegged with 2.0 volumes of CO2.
This is my first clone that I've made that I think really nailed the commercial version. I constructed it in beersmith after following all the information listed on Left Hand's website regarding the ingredients that they use. The only change I made is the fact that I used Willamette hops instead of the US Goldings that Left Hand says they use. Also I like the profile of the English Ale yeast, although I've seen some people claim to use the California Ale yeast with success.
Also, Left Hand offers this version on Nitro, so I imagine if you have a nitro system set up you could just make this recipe and hook it up to that.
