Sweet Stout Left Hand Milk Stout Clone

[vNmd]

I brewed this on Christmas day to be ready fot St Patrick's day. I have to say I am not a huge stout fanatic but damn this is a tasty brew! I bought some of the real LHMS and didn't think too much about it. It was ok, but this stuff WOW. I am hooked on this recipe. My bubbles are bigger than some of the pics in this post but I am on straight co2 and no beergas. Thanks for posting this recipe!

 

[D_Nyholm]

Brewed up 10 gallons of this but added 1 lb coffee malt and 8 oz whole beans with 5 min left in the boil. Then added some cold brewed coffee to tge kegs. Best version I have made of this by far (I have made this about 5 times). Great coffee taste, a little bit of coffee aroma, it us like a coffee with a bit of milk sweetnesd. Mine finished at 1.018 and was perfect. Will definitely brew it this way again!

 

[JohntheKiwi]

This recipe is one of the greatest finds on homebrew talk. I just made it for the 4th and 5th times. I've made a couple of extracts for variations. One is a New Zealand candy called Pineapple Lumps, which is chocolate covered pineapple, and the other is Cadbury Creme eggs. So I'm making a Cadbury Creme egg milk stout, and a pineapple chocolate milk stout using this as the base. Can't wait to find out what they taste like!

 

[phyllobeddo]

This recipe is one of the greatest finds on homebrew talk. I just made it for the 4th and 5th times. I've made a couple of extracts for variations. One is a New Zealand candy called Pineapple Lumps, which is chocolate covered pineapple, and the other is Cadbury Creme eggs. So I'm making a Cadbury Creme egg milk stout, and a pineapple chocolate milk stout using this as the base. Can't wait to find out what they taste like!

I definitely want to hear about the Cadbury Creme egg milk stout. That sounds wonderful. I've made this recipe four times as well. Great recipe!

 

[paguy]

Sounds like a great beer! Sooo, I had to brew it! In the fermentor now. Did not alter original recipe except I'll be adding 4 oz cocao nibs soaked in vodka after the fermentation slows. I'll report back...

 

[mufflerbearing]

I added 16oz cold brewed espresso. It was fantastic.

 

[paguy]

I am fairly new to all grain recipes. I was wondering. If my system is very efficient, do I only adjust only the 2 row to give me the target OG? If I added sterile water after the boil to adjust for the target OG would I be just watering down the flavor?

Thanks

 

[LLBeanJ]

I am fairly new to all grain recipes. I was wondering. If my system is very efficient, do I only adjust only the 2 row to give me the target OG? If I added sterile water after the boil to adjust for the target OG would I be just watering down the flavor?

Thanks

I adjust only the base malt. Common sense dictates that this is incorrect, and that all grains should be reduced to maintain their original percentages, however I've done that in the past and didn't care for the results, which was a loss of overall flavor. I've found that reducing only the base malt maintains the flavor of the recipe. YMMV.

Adding top-off water to the fermenter is a perfectly valid method of decreasing OG. I do it occasionally, but usually just let it ride, unless I have both a high OG and less volume in the fermenter than I was aiming for.

 

[paguy]

Thanks LL. I get fairly high efficiencies. I watered it down to get the proper OG and I guess in the process watered down the flavor a bit. Live and learn. Thanks again.

 

[brewista_may]

How long do u ferment this beer before bottling ? Is there pretty decent head on this beer ?

 

[D_Nyholm]

I go 3 weeks in primary and then bottle. Plenty of head.

I have gone as short as 11 days from brew day to keg and it has been great.

 

[Testudoed]

Thanks for this, SWMBO will be happy

 

[Ogilthorpe2]

So, I was thinking of brewing this, but it calls for two hop varieties (Magnum & East Kent Goldings) that I don't currently have on hand. What I do have is:

Cascade
Crystal
Centennial
Fuggles
Willamette
Chinook
Warrior

Anyone have any thoughts on which of those might make good substitutes in this recipe, or should I bite the bullet and buy the two varieties specified in the recipe?

 

[iijakii]

I'd personally use Willamette and Fuggles instead of buying more hops.

 

[Ogilthorpe2]

I was leaning toward Fuggles for one, but wasn't sure what the other should be. I think I'm just gonna do it. I need to use up some if my current stock.

 

[brewista_may]

how much dextrose did u guys go with when you bottled ? (5gallons)
Not sure what would be best .. What amount worked nicely for u ?

 

[ThirstyPawsHB]

So, I was thinking of brewing this, but it calls for two hop varieties (Magnum & East Kent Goldings) that I don't currently have on hand. What I do have is:

Cascade
Crystal
Centennial
Fuggles
Willamette
Chinook
Warrior

Anyone have any thoughts on which of those might make good substitutes in this recipe, or should I bite the bullet and buy the two varieties specified in the recipe?

Warrior for bitter and either fuggles or Willamette at 10min.

 

[brewski09]

I don't like warrior (pretty much at all). The bittering is harsh and the aromatics are either straight grass or mild to nonexistent whenever I use it, even in post boil hopping and dry hopping.

I like willamette, centennial, cascade for bittering (you could use chinook but I love the aromatics so that's a waste for me). Crystal could be part of your late hop (up to 25%) with either fuggles alone or fuggles and willamette. I'd do at least 50% fuggles for the late hop no matter what you decide.

 

[paguy]

Made this beer a few times now it tastes great! But, I was wondering, what if I used lager yeast and fermented at lager temperatures? Any thoughts?

 

[brewista_may]

before bottling this i taated it and it tasted pretty good. let it bottle condition for 3 weeks and It was very roasty and didn't taste too great. tried one at week 4 and it tasted super tarte. does this beer get better with age or does the tarte taste indicate that I may have an infection ? when did u find it tastes best?

 

[JohntheKiwi]

Sounds like it may be an infection. Just about everyone who has made this has said it has been great at every stage. I've made it 4 times, and it's always really great. It ages well too - in fact right before I read this I opened an 18 month old bottle.

 

[Zubius]

before bottling this i taated it and it tasted pretty good. let it bottle condition for 3 weeks and It was very roasty and didn't taste too great. tried one at week 4 and it tasted super tarte. does this beer get better with age or does the tarte taste indicate that I may have an infection ? when did u find it tastes best?

Sounds infected, drink it fast. I've made this 14 - 15 times over the past 2 years and have never experienced a "tarte" taste.

 

[LLBeanJ]

I agree with the others that it sure sounds like it's infected. There definitely should be no "tarte" taste present in this brew.

 

[ThirstyPawsHB]

Had the same thing happen with an IPA. Great at week 1, 2 was ok, 3 there's something wrong, tossed at 4. Had a kegorator mishap just after kegging I didn't notice until several days later.

 

[fuzzy2133]

I must have not ran the fermentation well. When I made this it became great after 1 month in the keg.

 

[brewista_may]

yep . so tried one every week after this and the sour taste never went away. chalk it up to an infection like u guys said. such a bummer to dump 5 gallons of beer
I wanna make this again but it is 27-30 degrees celsius everyday right now and I'm wondering if that might be too hot to let it ferment at that temp
. thoughts ??

 

[fuzzy2133]

Don't dump it. Fine some one who likes sours and trade.

 

[ThirstyPawsHB]

yep . so tried one every week after this and the sour taste never went away. chalk it up to an infection like u guys said. such a bummer to dump 5 gallons of beer
I wanna make this again but it is 27-30 degrees celsius everyday right now and I'm wondering if that might be too hot to let it ferment at that temp
. thoughts ??

Ya, build this super cheep temperature system. PM me if your interested. I can send basic instructions if needed. *Piano isn't necessary..😉*

To be honest what your describing isn't a temp issue. It's more a contamination problem.

View attachment 1436318392124.jpg

 

[paguy]

Getting ready to finish my 15th gallon soon. Good stuff. I add nibs to the secondary to make it a chocolate milk stout. Funny thing, sitting on the porch at night I find that I have to cover the glass or I'll end up drinking a moth or two. They love swimming in it! I'd have some in every glass if I didn't.....

 

[Redmanll34]

I love this beer, I have a few bottles that are well over a year now and they are so good, I refuse to let people try them because I only have a few left!

Anyway I am going to be in a competition in the beginning of September and I am bringing my citra IPA to serve and I wanted to do something different, so I was thinking that I could do this recipe but add pumpkin and spices to it for a Pumpkin milk stout.

Anyone think that is a bad idea? And how much spices to add, I am sure that it will need more then your avg pumpkin beer because it is a stout.

Thanks