Mammy's Sweet Milk Stout(extract) - Home Brew Forums
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Old 06-13-2007, 02:17 AM   #1
Ridge Runner
Mar 2007
Florence, KY
Posts: 333
Liked 1 Times on 1 Posts

Recipe Type: Extract   
Yeast: Coopers dry Ale yeast   
Batch Size (Gallons): 5   
Original Gravity: 1.058   
Final Gravity: 1.022   
IBU: 44   
Boiling Time (Minutes): 60   
Color: Black/Ruby   
Primary Fermentation (# of Days & Temp): 7   
Secondary Fermentation (# of Days & Temp): 14   

7lbs light LME
0.5lbs chocolate malt
0.25lbs black patent malt
1lb lactose
1oz Nugget pellets

Steep grains for 0.5hrs at 150F in 1gal water. Remove grains. Pour 1gal 160F water over grains in strainer. Bring to boil. Remove from heat and add LME and lactose. Return to boil then add 1oz Nugget hops. Boil 45mins then add 1tsp Irish Moss(maybe not necessary). Strain wort. Cool wort to 72F then pitch yeast.

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Old 06-13-2007, 02:23 AM   #2
Apr 2007
Long Island, NY
Posts: 183

How does it taste?
Primary 1: NB ESB
Primary 2: NB Dry Irish Stout
Drinking : Apfelwein, and a Honey Wheat.

Medic: Young man, you've ingested a dangerous amount of alcohol!
Homer: The only dangerous amount is none!

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Old 06-13-2007, 02:35 AM   #3
Ridge Runner
Mar 2007
Florence, KY
Posts: 333
Liked 1 Times on 1 Posts

A little sweet for my tastes. Not really a preferred style of mine but I thought WTH. With that being said this is my best brew yet. Next time I think I'll try 0.75lb lactcose. Good subtle upfront bitterness with a sweet finish.

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Old 04-22-2009, 12:46 PM   #4
Apr 2009
Posts: 12

Would you change anything else? I think I'm gonna try this one. Do you think you would stick with the 0.5 lbs of chocolate malt, step it up, or add some cocoa powder?
Primary: IPA
Secondary: Mexican Chocolate Stout
Bottle: Oberon Wheat Clone
Bottle: Cream Ale

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Old 05-31-2010, 01:29 AM   #5
Feb 2009
Buford, GA
Posts: 462
Liked 3 Times on 3 Posts

brewed this last fall for my wife, she LOVES it... only one bottle left and i'm hiding it so i can drink it while she's gone... Definately going to be an annual brew for us.
brewing lots, rather not keep it all updated here

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Old 11-17-2010, 01:13 AM   #6
Nov 2010
Raleigh, NC
Posts: 381
Liked 44 Times on 27 Posts

I think I might try this one - what were your time frames for primary, secondary (if at all) and bottling?

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Old 01-29-2013, 11:55 PM   #7
Apr 2012
San Jose, CA, CA
Posts: 80
Liked 2 Times on 2 Posts

If its too sweet why not add another 1-2 oz's of hops towards the end of the boil...i have also seen east kent goldings used in stouts to give it more of a European flavor. Im actually going to use your recipe however increase the black patent to 3/4 lb and increase the chocolate malt to 1 lb and add cocoa nibs after 2 weeks in secondary fermenter as well as swap out the hops for EKG. I also recommend a yeast starter at least 3 days prior to your boil. This will ensure a healthy yeast. The joys of beer making!!! This sounds amazing dont let my suggestions take away from this recipe!!! Just offering alternatives =)

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