Imperial milk stout recipe

[thebrewski]

I am trying to make an imperial milk stout that is close to the one from the Lakewood Brewing Company in Dallas, TX. It's called the Temptress. It's a very good imperial milk stout with chocolate, coffee, and vanilla tastes. I'm not sure if I should use caramel 80 or 60 and what the reason would be for one over the other. And if my amounts are good.


The rough draft recipe I have so far is:

12 lbs - 2 row pale malt
1 lb - flaked oats
1 lb - Caramel 80 or (Caramel 60??)
1 lb - Briess chocolate malt
1 lb - English roasted barley (maybe 12 oz instead of 1 lb)
1 lb - lactose
2 tbsp vanilla extract
1 oz - northern brewer hops or (uk Kent Golding or fuggles)
Not sure which would be best

 

[Natdavis777]

Looks pretty solid. Pretty similar to my recipe. Based on my experience, I would suggest this:

14# 2 Row
2# Caramel 80
2# Chocolate
1# Roasted Barley
0.5# Black Patent

1oz EKG 60min
1oz EKG 30 min

You will want some bitterness to compete with the maltiness so dont skimp on the hops. If you would like some more coffee notes, get some quality whole coffee beans and give it a course crush and drop them into the secondary, like you are dry hopping.