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Old 06-18-2010, 08:44 AM   #1
DrinkinSurfer
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May 2010
Huntington Beach
Posts: 223
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Recipe Type: Extract   
Yeast: Windsor   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.052   
Final Gravity: 1.024   
IBU: ~17   
Boiling Time (Minutes): 60   
Color: ~35 SRM   
Primary Fermentation (# of Days & Temp): 11 @ 70   
Tasting Notes: Nearly opaque with a creamy tan head. Subtly sweet, toasted malts come through, crisp   

M.O. Stout (Milk Oatmeal Stout)

Light Dry Malt Extract 4.5 lbs
Black Patent 8 oz
Chocolate Malt 12 oz
CARAPILS 8 oz
Lactose 1 lb
Oats, Flaked 1 lb
Fuggle Pellet Hops 1 oz (60 min)
Fuggle Pellet Hops - 1 oz (5 min)
Windsor Yeast
Irish Moss - 1 tsp

Steep oats for 15 minutes at 115 F.
Bring temp up to 155.
Steep grains and oats for 45 minutes.
Remove from heat.
Add malt extract.
Bring to boil.
Add bittering hops with 60 minutes remaining.
Add 1 tsp Irish Moss and 1 lb lactose at with 15 min remaining.
Add aroma hops with 5 minutes remaining.

Very delicious sessionable stout. Could be (and has been) described as a toastier, darker, slightly sweet, and thicker likeness of Newcastle. In no way is it Newcastle but it shares a similar drinkability for being so dark. My friends and neighbors request it constantly.

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Old 08-23-2010, 12:26 AM   #2
Brewdouche-RuBrew
 
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Mar 2009
California, Pennsylvania
Posts: 576
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looks good, GOT MILK?
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Old 11-17-2010, 04:43 AM   #3
knowitman
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Feb 2010
Louisville, KY
Posts: 17

I am going to try this later this week. What is your experience with it?

 
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Old 11-17-2010, 05:57 PM   #4
DrinkinSurfer
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May 2010
Huntington Beach
Posts: 223
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This brew has a quick turn around time and is best young. It has a tendancy to disappear fast. You don't need the last addition of hops if you don't want it as it doesn't contribute much to the beer. I enjoy this recipe very much and do variations of it pretty frequently. Let me know if you have any questions and be sure to tell me how it goes!

 
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Old 11-17-2010, 10:27 PM   #5
knowitman
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Feb 2010
Louisville, KY
Posts: 17

Per the advice from owner of my LHBS, I am going to cut the oats to 1/2 lb as to not oversweeten it. I'll hopefully brew sometime this weekend, and I'll let you know how it goes.

 
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Old 12-12-2010, 08:13 PM   #6
planetfour
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Sep 2010
chicago
Posts: 8

Brewing this today, looking forward to it. Sort of on an extract kick after a bunch of partial mashes. Thanks for the recipe!

 
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Old 12-13-2010, 05:48 PM   #7
DrinkinSurfer
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May 2010
Huntington Beach
Posts: 223
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I hope you enjoy it! Its a great brew to have around. Let me know how it goes, thanks.

 
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Old 12-14-2010, 02:21 PM   #8
planetfour
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Sep 2010
chicago
Posts: 8

So far so good! I came in with a higher gravity, about 1.064, not that I mind. I used a little more Black Patent just because I had about 12 oz sitting around to use up.

Also, the LHBS didn't have Windsor yeast, but suggested an alternative for a Milk Stout, a limited release Wyeast, 1469 West Yorkshire Ale. I tried a couple beers with the 1469 while I was there and they were quite good.

Bubbling away to be sure, looking forward to it

Cheers!

 
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Old 12-18-2010, 12:40 PM   #9
diverpat
 
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Dec 2010
Wilmington, NC
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I'm gonna try an AG version of this guy today. First AG, wish me luck....

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Old 12-22-2010, 06:03 PM   #10
DrinkinSurfer
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May 2010
Huntington Beach
Posts: 223
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How is it coming along planetfour and diverpat? That Wyeast 1469 sounds like it will be awesome in it and the extra black patent should do it nothing but good! Diver, what did your AG recipe look like? It is always fun to see how people modify recipes you post to get good ideas.

 
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