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Old 02-01-2013, 10:26 AM   #1
tudou
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Feb 2013
, Scotland
Posts: 14



Hello guys, this is my first post and also first attempt at my own AG recipe, so I'm a little unsure as to how it looks. I would appreciate any advice or tweaks to make to it if it doesn't look sound.

I'm wanting to make a sweet stout, with milk sugar (lactose) and oats. Most of the beers I've made to date have been IPAs or bitters, so this is quite a departure for me.

Here's the recipe (if some of the quantities look a bit weird, it's because I designed it in metric):

http://hopville.com/recipe/1676630

Mash
------
% LB OZ L PPG
73% 8 13.1 English Maris Otter
7% ~ 14.1 Flaked Oats
7% ~ 14.1 Warminster High Colour Crystal Malt 400
200L 35 MCU
5% ~ 10.6 Milk Sugar (Lactose) <- Late boil, or at flameout.
4% ~ 7.05 Roasted Barley
4% ~ 7.05 Chocolate Malt (UK)

Hops
------
Usage Time OZ AA IBU
boil 60 min 1.587 Fuggles ~ leaf 5.2 28.4

Yeast
------
Wyeast London Ale III (1318)

Method
-------
180m mash @ 155 F
Batch Sparge
60m boil
Expected final volume 20L
O.G. 1.060
F.G. 1.016

 
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Old 05-24-2013, 04:59 AM   #2
scherlachc
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Jun 2009
LA
Posts: 1

How did this turn out?

 
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Old 05-24-2013, 05:25 AM   #3
Demus
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Dec 2011
Orlando, FL
Posts: 1,246
Liked 160 Times on 131 Posts


Search "left hand milk stout" clone and compare. That stuff is a delicious commercial example of what you're after...

 
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Old 05-28-2013, 10:31 AM   #4
tudou
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Feb 2013
, Scotland
Posts: 14


It turned out rather nicely. I actually brewed up a second batch which is superior, but may not suit all tastes. It has a sort of aftertaste of coffee and cigarettes. Would probably reduce the chocolate malt and roasted barley next time;

http://www.brewtoad.com/recipes/after-dark

 
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Old 05-28-2013, 11:26 AM   #5
Pratzie
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Sep 2012
Northeastern Pennsylvania
Posts: 1,621
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is that really a 3 hour mash or is that a typo?
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Old 05-29-2013, 11:23 AM   #6
tudou
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Feb 2013
, Scotland
Posts: 14


Yes it is a typo. I ended up mashing for 90 minutes. I'm still unsure whether to add dark grains such as chocolate at the beginning of the mash or towards the end - I've heard it can reduce astringency but I haven't noticed too much in this recipe.

 
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