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Old 12-24-2006, 11:20 PM   #1
ScoutMan
 
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Nov 2006
North Idaho
Posts: 338
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Gonna brew up a Milk Stout for Santa tonight. Here's the recipe, let me know what you think.....

Extract with Grains

Grain Bill
1 lb Crystal Malt 80*L
12 oz Chocolate Malt
4 oz Black Patent Malt


6 lbs Dark DME
1 oz Chinook Pellets(30 Min)
1 oz Chinook Pellets(10 Min)
1 tsp Irish Moss (15 Min)
8 oz Lactose (15 Min)
1 oz Centennial Pellets (5 min)
White Labs WLP001 (I need to use it before it goes bad)


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Old 12-27-2006, 01:17 AM   #2
OhioDave
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Nov 2006
Posts: 2

http://brewersconnection.com/recipes...sMilkStout.htm

This is a recipe from Arizona's first Brewpub

Just had this Milk Stout at an open house at the Home Brewer's Connection in Tempe AZ and it was "to die for" good!

It's getting brewed here this weekend.

You gotta try it!



 
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Old 04-20-2007, 08:16 PM   #3
El Grindo
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Mar 2007
Houston, TX
Posts: 10

OH Wow! I think I shall give that one a shot as well. I bet it is "to die for".
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Primary #1: Pilsener
Primary #2:
Primary #3:
Secondary #1: Kona Stout (8 oz. of Kona added to secondary for cold extraction...it is actually good so far)
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Secondary #3:
Bottle conditioning:
Drinking: Microbrews, Amber Ale.
Up Next: Something partial grain, not sure what yet

 
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Old 11-18-2010, 03:03 AM   #4
JohnnyHD
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Oct 2010
Pittsburgh
Posts: 12

Has anyone tried this recipe or any other milk stouts that are worthwhile?

I just had a milk stout tonight from a microbrew and it was excellent!

 
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Old 11-18-2010, 11:51 PM   #5
BA_from_GA
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Feb 2009
Buford, GA
Posts: 462
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heres one i did this year. Been in the keg for 2ish weeks, and it's great

9lb 2-row
1 lb chocolate malt
10 oz roasted barley
1 lb lactose

1 oz nuggett @ 60 min.

S-04


you could drop the lactose down, but we like the sweet in the finish, and the chocolate malt really comes through too.

YMMV
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Old 11-19-2010, 12:04 AM   #6
klyph
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Dec 2009
North Pole, Alaska
Posts: 1,809
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I brewed this one:
http://www.homebrewtalk.com/f68/left...-clone-139820/

It's in secondary right now, the sample from primary was pretty spot on for Left Hand's.
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Primary: saison
Secondary: nada
Conditioning: macaroon stout
Drinking: store bought

 
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Old 02-21-2011, 07:01 PM   #7
ChunksJR
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Jan 2011
Norfolk, VA
Posts: 12

Just mixed it up last night---our first brew, this one is labeled "easy" from the BB kit.

LME:
6.60 lb Dark Liquid Extract

Grains:
0.50 lb Caramel/Crystal Malt -120L
0.25 lb Chocolate Malt
0.25 lb Roasted Barley

Hops:
0.50 oz Warrior (Bittering, added 60 min before cooling)
0.50 oz Williamette (Aroma, added 10 min before cooling)

Sugars:
0.50 lb Maltodextrin
0.50 lb Milk Sugar (Lactose)

Yeast:
1 Pkgs Nottingham (Danstar)

After boiling, used an immersion chiller...amazing results. Then to primary, then pitched yeast. OG 1.060 (corrected)

Fermentation started last night @ 65-68deg.

I'll let you know how it goes.

~d
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Primary:
Secondary:
Bottle conditioning:
5MAR - Milk Stout
19MAR - Irish Red Ale
20APR - Hefeweizen

 
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Old 04-11-2011, 01:44 AM   #8
JohnnyHD
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Oct 2010
Pittsburgh
Posts: 12

How did it turn out Chunks?

 
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Old 04-11-2011, 02:34 AM   #9
ReverseApacheMaster
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Jul 2009
Keller, Texas
Posts: 4,882
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Quote:
Originally Posted by klyph View Post
I brewed this one:
http://www.homebrewtalk.com/f68/left...-clone-139820/

It's in secondary right now, the sample from primary was pretty spot on for Left Hand's.
I recently brewed it as well. It is dead on.

 
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Old 04-11-2011, 09:14 AM   #10
ChunksJR
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Jan 2011
Norfolk, VA
Posts: 12

Quote:
Originally Posted by JohnnyHD View Post
How did it turn out Chunks?
Actually really great...was very surprised when the FG ended up around 1.030, making it a smooth 3.9-4% ABV, but worked out very well. Taste was good at 1.5 weeks, has gotten really good at 4 weeks.

It's official, I'm hooked.


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The main thing to remember about homebrewing, if it still tastes good, it's beer!" -david_42

Primary:
Secondary:
Bottle conditioning:
5MAR - Milk Stout
19MAR - Irish Red Ale
20APR - Hefeweizen

 
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