Home Brew Forums > Home Brewing Beer > General Beer Discussion > desperately seeking a REAL milkshake stout
Reply
 
Thread Tools
Old 12-23-2011, 02:07 AM   #1
raptorvan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Dearborn MI
Posts: 175
Liked 1 Times on 1 Posts

Default desperately seeking a REAL milkshake stout

So I'm at a taproom about a years ago and they have a chocolate milkshake stout...I like stout but to be honest I'm not a fan of roasty burn flavors. Long story short I order it and holy crap was this beer good, it was almost a religious experience. If I didn't know better I would say I was actually drinking a chocolate milkshake. Since then I've looked for recipes and all I get is a general purpose milk stout with an amped up chocolate malt in the grain bill. Now, I know that chocolate malt is named such mostly because of the color and the fact that it kind of tastes like unsweetened bakers chocolate. My question is this/ these....does pale chocolate malt make a better substitute? And does anyone have their own formula or recipe for a beer that actually tastes like a chocolate milkshake? I'm looking for the malty, sweet, chewy chocolate flavors and mouthfeel I experienced that night.



Thanks guys.


raptorvan is offline
 
Reply With Quote
Old 12-23-2011, 03:20 AM   #2
Pogopunx82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Burnsville, Nc
Posts: 212
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I've thought at times what would it be like like throwing over 1lb over lactose in a beer. 2 lb would be interesting, and over 3 pounds of Chocolate malt.


Pogopunx82 is offline
 
Reply With Quote
Old 12-23-2011, 03:22 AM   #3
BigfootCounty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Rogue Valley, Oregon
Posts: 112
Liked 5 Times on 5 Posts
Likes Given: 4

Default

mostly pale malt and a bit of debittered black, 1 lb of lactose in the boil and a few oz of chocolate liquor in secondary should get you in the ballpark
BigfootCounty is offline
 
Reply With Quote
Old 12-23-2011, 03:27 AM   #4
raptorvan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Dearborn MI
Posts: 175
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by BigfootCounty View Post
mostly pale malt and a bit of debittered black, 1 lb of lactose in the boil and a few oz of chocolate liquor in secondary should get you in the ballpark
Chocolate liquor...that's very interesting. I never even considered that. I was tempted to use the chocolate or chocolate hazlenut drams but thos are a bit agressive
raptorvan is offline
 
Reply With Quote
Old 12-23-2011, 03:29 AM   #5
raptorvan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Dearborn MI
Posts: 175
Liked 1 Times on 1 Posts

Default

Now what can I use to get me that "thick" feel? Maqybe a half pound of flaked oats or swapping 2row with M.O?.....or both?
raptorvan is offline
 
Reply With Quote
Old 12-23-2011, 03:33 AM   #6
raptorvan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Dearborn MI
Posts: 175
Liked 1 Times on 1 Posts

Default

Also which yeast? Maybe some 1056 american ale or the whitelabs california?
raptorvan is offline
 
Reply With Quote
Old 12-23-2011, 03:38 AM   #7
Mongrel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Sisters, Oregon
Posts: 1,698
Liked 222 Times on 136 Posts
Likes Given: 57

Default

1728, ferment at 55.
__________________
THPTPTH!
Mongrel is offline
 
Reply With Quote
Old 12-23-2011, 03:39 AM   #8
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,712
Liked 1716 Times on 1604 Posts
Likes Given: 1

Default

Quote:
Originally Posted by raptorvan
Now what can I use to get me that "thick" feel? Maqybe a half pound of flaked oats or swapping 2row with M.O?.....or both?
Lactose will give you the thick mouthfeel. In fact, that's generally the main function of lactose, since it's actually not very sweet.
emjay is offline
 
Reply With Quote
Old 12-23-2011, 05:24 AM   #9
raptorvan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Dearborn MI
Posts: 175
Liked 1 Times on 1 Posts

Default

I was thinking of also adding some extra light DME at kegging and cold crashing or adding some potassium sorbate.
raptorvan is offline
 
Reply With Quote
Old 12-23-2011, 05:36 AM   #10
AleFred
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: New York, ny
Posts: 204
Liked 9 Times on 9 Posts
Likes Given: 7

Default

Quote:
Originally Posted by emjay View Post
Lactose will give you the thick mouthfeel. In fact, that's generally the main function of lactose, since it's actually not very sweet.
or maltodextrin


AleFred is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
First "Real" All-Grain brew going real well so far [knock on wood] DRoyLenz General Beer Discussion 4 02-15-2010 03:58 AM
Lager Newb seeking Brewer HELP!!! BJBrewer General Beer Discussion 5 06-03-2009 07:35 PM
Newbie seeking brewing wisdom wisdom86 General Beer Discussion 8 04-27-2009 05:32 PM
Seeking bikers that brew, 1%'s welcome HillbillyDeluxe General Beer Discussion 81 01-20-2009 03:21 AM
Seeking name opinion ctanner General Beer Discussion 6 09-30-2005 03:57 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS