thelorax121
Well-Known Member
Inspired by the Terrapin/Left Hand Collaboration Depth Charge, I am planning an oatmeal milk stout with some espresso added to the keg. The recipe below is supposed to be a combination of an oatmeal and milk stout, the latter of which I have never brewed, so any input is welcome. I don't know whether to use a british or american yeast, for those of you who have brewed milk stouts before, does the lactose leave enough residual sweetness with a higher attenuating yeast? My end goal is something with a creamy mouthfeel, slight sweetness to balance the bitterness of the espresso and roasted malts. Please let the critiques flow!
Here is the link to the inspiration beer: http://www.terrapinbeer.com/beers/22-Brew-Two-2009---Depth-Charge-
5.5 Gal
70 % Eff
OG: 1.065
IBU: 36
10 lb Marris Otter
.75 lb Roast BArley
.5 lb Light Crystal (55L)
1 lb Flaked Oats
.5 lb Chocolate Malt
1 lb Lactose
1.75 oz EKG 4.75%AA @ 60
Yeast: ?
Here is the link to the inspiration beer: http://www.terrapinbeer.com/beers/22-Brew-Two-2009---Depth-Charge-
5.5 Gal
70 % Eff
OG: 1.065
IBU: 36
10 lb Marris Otter
.75 lb Roast BArley
.5 lb Light Crystal (55L)
1 lb Flaked Oats
.5 lb Chocolate Malt
1 lb Lactose
1.75 oz EKG 4.75%AA @ 60
Yeast: ?