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Recipe: Left Hand Milk Stout
Style: Sweet Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.00 gal
Boil Size: 6.13 gal
Estimated OG: 1.065 SG
Estimated Color: 41.5 SRM
Estimated IBU: 22.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (3.0 SRM) Grain 56.57 %
1 lbs Roasted Barley (300.0 SRM) Grain 8.08 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.06 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.06 %
12.0 oz Munich Malt (9.0 SRM) Grain 6.06 %
10.0 oz Barley, Flaked (1.7 SRM) Grain 5.05 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4.04 %
0.35 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 %
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11.38 lb
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Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 14.20 qt of water at 162.5 F 151.0 F
Notes:
The lactose was added with 10 minutes left in the boil.
THURN1S_HALEY said:So I'm brewing this next week, and its going to be my first stout so I'm pretty excited. Anyway my question is this...I've been reading a lot about protein rests to bring out the enzymes during the mash on unmodified malts such as flaked oats, flaked barley, roasted barley etc which are used fairly largely in a stout. Do you think this would be a bad idea with this beer? Or do you think it would water it down or take away from the body too much? Any thoughts?
That won't be necessary for 2 reasons - reason one is that protein rests are done in part to reduce the proteins that would be responsible for chill haze, and protein haze isn't an issue in a stout because it is black. Reason 2 is that flaked grains are not malted and have no diastolic power. However the base malt in the recipe is more than adequate to convert the starches in the grains. I recommend making it to the book the first time, and then decide if you want to change something after that.
THURN1S_HALEY said:Thank you for the input and thorough answer, good sir!
Here's what I did... as a partial mash (https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/). It was really easy and didn't require any more equipment.
1 lbs Pale Malt (2 Row) US
3.6 lbs Light DME (3 lbs of it was late addition)
1 lbs Roasted Barley
12.0 oz Caramel/Crystal Malt - 60L
12.0 oz Chocolate Malt
12.0 oz Munich Malt
10.0 oz Barley, Flaked
8.0 oz Oats, Flaked
0.30 oz Magnum [14.10 %] (60 min) Hops
0.80 oz Goldings, East Kent [6.10 %] (10 min) Hops
1 lbs Milk Sugar (Lactose)
1 Pkgs SafAle S-04
I partial mashed the pale malt and all the other grains in ~2 gals of water (1.5 qt/lb of grain) at 152-154 degrees (used my oven at 175 with mash in the pot to keep the mash at that temp), "Teabag" sparged into another pot with ~1 gal of water. Added everything together in the brew kettle, boiled as above with the lactose at 10 mins. Ice bath cooled, topped off to 5 gals with an OG of 1.064 and its actively fermenting at 64 degrees. BrewR estimated my OG at 1.065, IBU 25 and 42 SRM. So I don't think I'm too far off from the original recipe.
Just follow the directions in the partial mash tutorial above. Not too much more difficult than just extract with steeping grains (this is only my 6th or 7th brew BTW).
I brewed this up last fall. Great tasting beer with a lot of great comments from my beer drinking friends.
I sent it into the Boneyard comp. Scored a 30 and 32. Both judges commented it was a great drinking beer, but was too roasty for a sweet stout. Out of style I guess.
Next time I may try adding the roasted grains late in the mash or simply cut back on the chocolate malt.
Kjm06 said:I have everything except the Munich malt. Will this be a problem? Should I add more crystal?
bottlebomber said:No. This is a heavier beer as it is, you don't want added crystal. Just roll without it, maybe add a pound of base malt.
DoubleDuse said:So i took a sample while racking to my carboy and my OG is 1.074. I think that's a bit high, I'm still learning about efficiency so is this a good or a bad thing?
BeardedIdiot said:DoubleDuse,
I pulled mine out of primary after 2 weeks, but I was on a time crunch to get the beer kegged for a New Years party.
It was technically "done" according to the SG, but I think that giving it another week would have helped the flavor a little better. Its so far been the best beer I've made, even with rushing it.
I guess check the SG, and if its where its supposed to be, then decide what to do. I don't really see the point of transferring to a secondary for this beer though. Its not like its being dry-hopped or flavored with something at this point, so leaving it in primary until bottling is probably your best bet.
Sudz said:I was curious if the lactose is factored in to the OG at 1.062.
When one is working up the ppg on a grain bill I assume you do not include non-fermentables but don't they add to the OG?
Does anyone know how this works?
It will add gravity for sure. It seems if you add it on the fermentable a section of most brewing software, it treats it like a regular fermentable sugar for starting and finishing gravity. If you put it under misc, you don't capture gravity at all. I just put it in the brewing grains/fermentables section and know the program is dumb.
FYI, I don't pay for my software, so I can overlook it. If I paid for a software package, I'd be working with them to fix the bug.
I just bottled this on Sunday, FG of 1.022 .. Tasted so good when I racked into the bottling bucket, I almost didn't want to carb it!
Nagorg said:IMHO this beer needs to bottle condition about ~8 weeks. It is good at ~4 weeks but the additional time really makes this beer very delicious.
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