Sweet Stout Left Hand Milk Stout Clone

[sudsmcgee]

I tried some from my miller mini keg and it's great.

 

[haygood]

I made this as an All Grain last year and converted it to Extract a few months ago and both of them came out EXCELLENT!!!.

It will become my all around brew in the fridge.

LOVE THE STUFF.

 

[scottland]

I gave my clone a try, and it turned out fantastic. I might use a pinch less roasted barley next time, but boy did it turn out great.

 

[Captain_Bigelow]

Another thumbs up. I left it about 4 months in secondary and it tastes good. I like this much better than the mint choc stout recipe posted here. You can taste the chocolate, but there is less of it.

 

[Tuggy]

I've brewed this recipe twice now. I did the first attempt as listed. It turned out as a great tasting stout.

On my second attempt I adjusted the list to satisfy my personal palette better.

I toned down the Roasted Barley to 11oz and raised the chocolate to 13oz. In addition I raised the Lactose Sugar to 1.25lbs.

If you really want to clone Left Handed Milk Stout. Another important step is to decrease your normal bottle priming method. My first attempt I used 4.5oz sugar at 68 degrees. My second attempt I use 3.5oz at 68.

Left Handed Milk stout has very little head and almost no lacing whatsoever.

In all I like my second attempt better. With that added Lactose creamy taste. But it's all up to your personal taste. In all I would say that this recipe is great and I would recommend it to anyone who appreciates any Guinness style beer. It really does taste similar to Left Handed Milk Stout.

(Just make sure you aren't lactose intolerant)

Also I forgot to mention I added 3oz of Vanilla Extract to the secondary on my second attemp. It really adds to the flavor.

 

[haygood]

Another thumbs up. I left it about 4 months in secondary and it tastes good. I like this much better than the mint choc stout recipe posted here. You can taste the chocolate, but there is less of it.

I only do primary's and left mine for a little over a week. Kegged and let carb for about a week. It was fine and gets better every day. I'm just about out and I'm stressing out about it.

 

[bernerbrau]

I had a sample of this fully carbed last night, and oh my god. I didn't want to stop drinking them, even though they were hitting me pretty fast. I see myself getting into trouble with this one.

 

[sudsmcgee]

Anyone else get an extra-powerful hangover from this beer? Maybe it's just because I only partially mashed my oats, but after like three of these I feel like crap the next morning.

 

[HopHead24]

Brewed up a 5 gal batch of this last night. Smells great!!! Airlock is going insane!!!

Can't wait to taste. This will be a fine drink for fishing opener 4 weeks from now...there is still ice on the lake!!!

 

[scottland]

I'm about half way through drinking my batch, and it's pretty fantastic. I'd give this beer a solid 4.5 stars.

 

[hopplease]

I brewed this today with some adjustments. I ended up with 5.5 gallons by mistake. (no sight glass on kettle) I have my carboy marked. My OG was only 1.053. I know the extra 1/2 gallon will bring it down. I also had the grains milled about two weeks ago which i am assuming will bring it down? This is my second BIAB and I am trying to figure out what my brew house efficiency is. Any idea what the 1/2 gallon and the 2 week old milled grains would do to my OG?

Here is my recipe
7 lbs Pale Malt (2 Row) US (3.0 SRM) Grain 56.57 %
1 lbs Roasted Barley (300.0 SRM) Grain 8.08 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.06 %
1 lbs Chocolate Malt (350.0 SRM) Grain 6.06 %
1 lbs Munich Malt (9.0 SRM) Grain 6.06 %
1 lbs Barley, Flaked (1.7 SRM) Grain 5.05 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4.04 %
0.5 oz Magnum [12.10 %] (60 min) Hops 18.4 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 4.3 IBU
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8.08 %

Note: all the specialty grain was bumped up to 1# and the Magnum was bumped from 0.35oz to 0.5oz.

Additional Items added

1tsp yeast nutrient 8 mins
8oz Coca 5 mins
0.75 oz mint 3 mins

Steeping: ( 5 gallons of water )
135 - 30 mins
155 - 60 mins

After Steeping I added 2.5 gallons and brought to a boil.

Thanks,

Josh

 

[scottland]

So after drinking this further, and sharing it with a few friends that love stouts, we've agreed:

It's a bit too 'dry'. Now yes, I know this isn't a dry beer (FG was 1.023 for me), but there is some soft astringency from the 1lb of Roasted Barley. I also don't get as much chocolate flavor that I get from LHMS; I get more coffee and esspresso. This makes the beer taste drier than it actually is. The astringency from the RB, and the heavy roasted notes were the big difference from this clone and LHMS. So next time i brew this I'm going to:

-Cut Roasted Barley to 10oz, possibly 8oz
-Up Chocolate to 14oz
-Mash much higher, I'm thinking 154-158.
-Also cut the 10min hop addition to 0.5oz

The recipe listed is absolutely fantastic, but it blurs the lines between a dry stout and milk stout in taste for me. It's a great beer, but i'm looking to get closer to LHMS, and the sweet stout BJCP category. This recipe obviously has a lot of mouthfeel, but it lacks the creamy chocolate smoothness that LHMS has.

I'll give it a re-brew, and li'll post how the revised recipe turned out.

 

[shadows69]

1tsp yeast nutrient 8 mins?? Yeast Nutrient is added at the same time Yeast is after the wort is cooled.

 

[sudsmcgee]

You add non-sanitized yeast nutrient to you cooled wort? Why?

 

[IrregularPulse]

1tsp yeast nutrient 8 mins?? Yeast Nutrient is added at the same time Yeast is after the wort is cooled.

The directions on the nutrient say to add it in the last 10 of the boil.

 

[Sheldon]

Have this one coming up next, what is consensus on bottle conditioning time?

Thanks for input

Sheldon

 

[shadows69]

i never had a problem with adding yeast nutrient to cooled wort. I thinking if you boil it you are basically killing the yeast nutrient. I don't think yeast nutrient needs to be sanitized. I make a lot of wine and have never sanitized it, or needed to do that, or ever heard of needing to sanitize it.

 

[hopplease]

That was the first time using yeast nutrient. I purchased LD Carlson yeast nutrient. It called for 1 tsp per gallon, but I just wanted to use a little bit the first time to make sure nothing went wrong.

Just asked midwestsupplies (where I purchased it from) They suggest I cool it first. But said it wouldn't harm it if I added doing the last 10 min of the boil. Next time, I might try adding the yeast nutrient after I cool.

Thanks for bringing it to my attention shadows. This is only my 3rd brew so I am still in the learning stage. Hopefully, I never leave the learning stage though!

 

[shadows69]

No problem I'm still learning as well. Happy Brewing and like us know how this turns out. I have everything to make this as well just have no room at the moment to brew it just yet.

 

[HopHead24]

Kegged this clone today. Hoping that it's still a bit young. Been in primary for three weeks and a bit astringent. Thinking that time will mellow it out a bit. Too bad it was supposed to go up for fishing opener this coming weekend. I did sneak about a gallon into my rum barrel just to see what happens.

 

[BrewNinja1]

So after drinking this further, and sharing it with a few friends that love stouts, we've agreed:

It's a bit too 'dry'. Now yes, I know this isn't a dry beer (FG was 1.023 for me), but there is some soft astringency from the 1lb of Roasted Barley. I also don't get as much chocolate flavor that I get from LHMS; I get more coffee and esspresso. This makes the beer taste drier than it actually is. The astringency from the RB, and the heavy roasted notes were the big difference from this clone and LHMS. So next time i brew this I'm going to:

-Cut Roasted Barley to 10oz, possibly 8oz
-Up Chocolate to 14oz
-Mash much higher, I'm thinking 154-158.
-Also cut the 10min hop addition to 0.5oz

The recipe listed is absolutely fantastic, but it blurs the lines between a dry stout and milk stout in taste for me. It's a great beer, but i'm looking to get closer to LHMS, and the sweet stout BJCP category. This recipe obviously has a lot of mouthfeel, but it lacks the creamy chocolate smoothness that LHMS has.

I'll give it a re-brew, and li'll post how the revised recipe turned out.

Thats interesting. After I brewed this and let it age for about 2 months, I bought a real LHMS from the store. Then tasted them side by side blind. I couldnt tell which one was which. They were pretty much identical.

 

[shadows69]

Brewed this on Saturday, 5 gals. The only thing I changed is the flaked oats to .5 lbs. The aroma smells great when brewing. Sitting at 63F and hit my numbers. Will see how it matches up to the Milk Oatmeal Stout which so far is about the best Stout I ever tasted and brewed.

 

[scottland]

Thats interesting. After I brewed this and let it age for about 2 months, I bought a real LHMS from the store. Then tasted them side by side blind. I couldnt tell which one was which. They were pretty much identical.

Keep in mind, none of those changes are dramatic. The difference could simply be difference in malts from different maltsters, or just the difference in everyone's brewing system. For my ingredients and system, a little less RB, a little more chocolate, and a higher mash temp are probably going to be the ticket.

Unfortunately, I won't be re-brewing this for a little while to tell. It'll probably be at least 2-3 months.

 

[Sheldon]

Putting ingredients together today. What do you folks think of using 7 lbs of Marris Otter instead of regular 2-Row. Just got my bulk grain supplies and I am ready to go on a brewing spree

Can't wait to get this one under flame.

Sheldon

 

[JMass]

Hi,

So I was at my local suppliers on the way from a memorial service to a baby shower. I didn't have any recipe, but had in mind to make an Edmund Fitzgerald. Couldn't find the recipe at the shop. A person behind me says to make Left Handed Milk Stout. He's making a partial mash(?) but will give my supplier a whole grain recipe on his phone. He did and said it would be no problem to look up this recipe on-line. I looked it up and thought it was this one. Turns out it wasn't. It was this one:
Left Hand Milk Stout Clone
Sweet Stout


Type: All Grain
Date: 6/28/2008
Batch Size: 5.50 gal
Boil Size: 7.08 gal
Boil Time: 60 min Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 61.22 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.16 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.16 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.16 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.12 %
0.50 lb Barley, Flaked (1.7 SRM) Grain 4.08 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 4.08 %
1.50 oz Goldings, East Kent [4.00 %] (60 min) Hops 18.7 IBU
1.00 oz Goldings, East Kent [4.00 %] (10 min) Hops 4.5 IBU
17.60 oz Lactose (Boil 15.0 min) Misc


Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.88 % Actual Alcohol by Vol: 0.65 %
Bitterness: 23.3 IBU Calories: 43 cal/pint
Est Color: 39.7 SRM Color:
So I basically followed half the homebrew recipe and half his. I'm not sure the 1/5 ounces of Goldings for bittering made sense - he sent me the recipe after I was done brewing. I went out again and got some Magnum at a dicey supplier/package store that was closer to my house. He took the pellet hops from an open 1# package.

I used the 1# Lactose. I threw in a whole pound of flaked barley. I'm not sure what difference this will make. Like others, I'm a bit surprised at the amount of roasted barley. I could taste that in the wort. Other than that it tasted pretty good. I dumped the wort on top of some yeast from my previous batch that I kegged the same day.

Anyway, a lot of these recipes seem similar. If I used Northern brewer and Willamette hops, I wouldn't have had to buy any hops as I had Northern brewer in my freezer and I grow Willamette. i think it will be a good stout.

 

[JMass]

Oh, my OSG was 1.073 - perhaps a little higher as I didn't adjust for temp. Seems others got this OSG or close. I also used some major water adjustments based on the SRM and the EZ Water Adjustment Spreadsheet.

 

[shadows69]

Done and kegged. Great beer has a good coffee taste to it. On the top 10 list for me.

 

[buckeye2011]

Going to brew this beer sometime in the next week or so. Any thoughts on using White Labs English Ale WLP002? I've got some in the fridge that I washed a while back and would like to use it soon.

If not I'll wait a couple of weeks and toss it on a US05 yeast cake that is currently fermenting Ed's Stone IPA clone.

 

[shadows69]

I used us05 and it came out great. 1056 if u want it a little less dry.

 

[hopplease]

Well this turned out great. Brewed on 4/15 and have it a bottle for 5 weeks. Tastes great. The mint additional I did is nice a mellow in the background of this beer. I had one at 2 weeks and it was horrible. This improved greatly with age.

I will try and buy a LFMS soon so I can do a comparison and see how much the mint changed this beer.