Imperial Pumpkin Milk Stout Critique

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Gallagher1424

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This is my first time making a milk stout, and using pumpkin.
I'm not sure what to expect if this will end up being too sickeningly sweet or if it will hit the money just being slightly sweet. Anyone out there make something similar in the past?

(I plan to roast the pumpkin first and then put it in the mash.)

Any changes you would make to the recipe i came up with so far?
Any feedback is appreciated.


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RPh_Guy

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(I plan to roast the pumpkin first and then put it in the mash.)
I'd suggest either 1. Don't use pumpkin or 2. Use Libby's 100% Pumpkin late in the boil, about 8oz per gallon.

There are other changes I'd suggest that are more personal taste ...
Skip the lactose.
Skip the gypsum and coffee.
Add a bit of roasted barley for the coffee flavor instead (or a dehusked black malt).
Skip the Epsom salt.
Skip the 30 minute hop addition and add a bit more EKG @ 60 min if you want; around 25 IBU should be fine.

You don't have your mash temp on there. I'd suggest around 156-160°F.

Cheers
 

bkboiler

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