Search results

A pound of lactose for a milk coffee stout is outstanding.

Actually I use zest of 1-2 oranges. Would go an ounce if you buy dry. The 1-2 fresh should do it, though.

Read this thread to get excited to brew! Next in the hopper is Maibock. Then 2 Kolsch batches. One with Honey Malt the other with Honey in secondary. I want to taste the difference!

Had a similar temp experience on a recent partial mash milk stout. Was 140 for half hour. I kept adding small amounts of boiling water and finally got to 150 for last half hour. Temp too low and mash too thin for what I intended. Started at 1049 and only to 1033 when I moved to secondary. Added...

I am enjoying one right now for my Christmas Eve Brew! Switched to Fuggles and EKG to make it more "English".

I did this last year and bottled it. It doesn't match the nitro keg, but was still very solid. Like others, I haven't had a Caffrey's in 10 years, but this invokes memories. Caffrey's II in primary now. I am renaming it to McCaffery's in honor of Iowa Hoops Coach! Will have ready just in time...

Long time reader, first time poster! Made this as an extract, turned out awesome. Right there with Sam. Thanks for the recipe.