Sweet Stout Left Hand Milk Stout Clone

[brewski09]

Hey all-

Any consensus on British vs. American malts? I just brewed it with all Briess malts and I wasn't overly impressed with the depth of flavor. The roast was there, but didn't really stand out. I'm thinking of subbing in Crisp Roasted Barley and Chocolate to see what difference it makes.

Mine is pretty close to the original with all Briess malts and with good flavors. What is your extract efficiency ??? It should be good with British malts as well.

 

[crjpilot]

Mine is pretty close to the original with all Briess malts and with good flavors. What is your extract efficiency ??? It should be good with British malts as well.

Right at 75%, but this particular batch came in about 79%. Sloooow sparge. I did actually reduce the roasted barley by 4oz because my first small test batch seemed a bit bitter, but I think I'll go back to the original amount and try again.

 

[brewski09]

Right at 75%, but this particular batch came in about 79%. Sloooow sparge. I did actually reduce the roasted barley by 4oz because my first small test batch seemed a bit bitter, but I think I'll go back to the original amount and try again.

I think the British malts would be good in this beer. Just make sure you pay attention to the lovibond ratings. Some of the high kiln malts differ by manufacturer. I may have to try subbing marris otter in mine sometime since my LHBS carries it.

 

[atgilbertson]

I still can't believe how well this recipe turned out, it is most definitely in my top five favorite beers.

 

[kako187]

I still can't believe how well this recipe turned out, it is most definitely in my top five favorite beers.

Agreed. This is an outstanding recipe. In fact it is too good. 5 gallons only lasts me a week.

 

[Dynachrome]

Subscribe

 

[crjpilot]

I think the British malts would be good in this beer. Just make sure you pay attention to the lovibond ratings. Some of the high kiln malts differ by manufacturer. I may have to try subbing marris otter in mine sometime since my LHBS carries it.

I'm pretty sure I used British the first time I did it, but it was a small 1g test batch and I lost my notes. The British malts are definitely higher Lovibond, but given the style we're working with, it shouldn't matter much. I thought about Maris Otter too, but I think 2-Row's definitely the way to go. It would be an interesting experiment though.

 

[mufflerbearing]

What do you think about adding a pot DD coffee or some esspresso to the end of the boil or when kegging? I have never done such a thing but have wanted to.

 

[brewski09]

What do you think about adding a pot DD coffee or some esspresso to the end of the boil or when kegging? I have never done such a thing but have wanted to.

Look at the founders breakfast stout clone recipe for some direction/ thoughts on the coffee. Might be good in small amounts in this beer too.

 

[shadows69]

What do you think about adding a pot DD coffee or some esspresso to the end of the boil or when kegging? I have never done such a thing but have wanted to.

Cold filtered coffee in the secondary. For this brew I would just leave it as is.

 

[mufflerbearing]

I will leave alone. This will be my next brew.

 

[coyote68]

Brewed this yesterday. got a bottle in the SS swap. most excellent.

 

[kurds_2408]

hey guys. Living in Longmont, CO just a couple miles from Left Hand and loving Nitro figured I gotta make this one. Only done extract so far so was looking for an extract version of this. I read all the pages and while several people say they made an extract version there is only one recipe and that guy had questions about his recipe but didn't see any answers. So just wondering if anyone had an extract recipe or if the one on here is good? My swmbo doesn't like stouts so while her beer is in the big carboy I'll just be making a one gallon batch to start with.

 

[brewski09]

hey guys. Living in Longmont, CO just a couple miles from Left Hand and loving Nitro figured I gotta make this one. Only done extract so far so was looking for an extract version of this. I read all the pages and while several people say they made an extract version there is only one recipe and that guy had questions about his recipe but didn't see any answers. So just wondering if anyone had an extract recipe or if the one on here is good? My swmbo doesn't like stouts so while her beer is in the big carboy I'll just be making a one gallon batch to start with.

Use a light extract like the briess cube golden light lme and add your specialty grains for a 30 minute steep at 150. Just remember to reduce some of the low crystals (less than 60L) to account for the crystals in the lme.

 

[MrFeltimo]

Brewed this 1 month ago, tested fg today, 1.022, tasted hydro sample, good, very, very good, can't wait to get it carbed up.
Thanks for the receipe.
Dan

 

[TheSmithsEra]

hey guys. Living in Longmont, CO just a couple miles from Left Hand and loving Nitro figured I gotta make this one. Only done extract so far so was looking for an extract version of this. I read all the pages and while several people say they made an extract version there is only one recipe and that guy had questions about his recipe but didn't see any answers. So just wondering if anyone had an extract recipe or if the one on here is good? My swmbo doesn't like stouts so while her beer is in the big carboy I'll just be making a one gallon batch to start with.

For some reason no one is commenting on an extract version. However i am going to brew the version on page 5. Now, after talking to my friend that's from Colorado he told me that i should increase the lactose taste as is compared to the Sweet Stout I made from AHS.

so i'm going to brew the extract recipe on here and add 1 pound of lactose in the boil and .75 pound at bottling along with my priming sugar.

if that is retarded please let me know before tomorrow

 

[insanim8er]

For some reason no one is commenting on an extract version. However i am going to brew the version on page 5. Now, after talking to my friend that's from Colorado he told me that i should increase the lactose taste as is compared to the Sweet Stout I made from AHS.

so i'm going to brew the extract recipe on here and add 1 pound of lactose in the boil and .75 pound at bottling along with my priming sugar.

if that is retarded please let me know before tomorrow

Personally I think it's too much lactose. You should make it first, then make additions.

Regardless, add all your lactose during the boil. It makes no sense to separate it and add it at bottling. It's more work and gives a higher chance of infection.

 

[TheSmithsEra]

Personally I think it's too much lactose. You should make it first, then make additions.

Regardless, add all your lactose during the boil. It makes no sense to separate it and add it at bottling. It's more work and gives a higher chance of infection.

ok that makes sense. i'll stick to 1# and add it all during the boil, thank you

 

[D_Nyholm]

For some reason no one is commenting on an extract version. However i am going to brew the version on page 5. Now, after talking to my friend that's from Colorado he told me that i should increase the lactose taste as is compared to the Sweet Stout I made from AHS.

so i'm going to brew the extract recipe on here and add 1 pound of lactose in the boil and .75 pound at bottling along with my priming sugar.

if that is retarded please let me know before tomorrow

I added an extra 4 oz to mine unintentionally and it came out too sweet for my taste. Still a damn good beer but after 1 or 2 it became too much sweetness.

 

[TheSmithsEra]

I added an extra 4 oz to mine unintentionally and it came out too sweet for my taste. Still a damn good beer but after 1 or 2 it became too much sweetness.

ok wow, i'm glad i double checked. thanks!

 

[TheNobleBrewer]

Long story short this was my first attempt at all grain brewing and anticipating boil off I ended up with about an extra gallon of brew. I brewed this Tuesday. My thought is to rack off one gallon to a glass jug I have when I'm transferring to my bottling bucket. After doing some research I'm going to go with .5ounces American Medium Toast Oak soaked in Makers Mark 47 for a couple weeks. The plan is to keep in secondary for 6 weeks. What do ya'll think?

 

[evolcoms]

I have a question. I let this sit in primary for 3 weeks and bottled. I made this for a buddys wedding tgats being held in June. Will this be ok to sit that many months? I wanna say I read stouts (higher abv beers) get better with age?

Sent from my SGH-T999L using Home Brew mobile app

 

[insanim8er]

I have a question. I let this sit in primary for 3 weeks and bottled. I made this for a buddys wedding tgats being held in June. Will this be ok to sit that many months? I wanna say I read stouts (higher abv beers) get better with age?

Sent from my SGH-T999L using Home Brew mobile app

It has aged well for me... But I say make more since it probably won't last.

 

[D_Nyholm]

I too would make more and then when the wedding comes close tap them both and see which seems better. This beer is amazing, probably my best brew to date even with some errors. Can't wait to get on my next batch. Wish I had the capacity to make 20 gallons at a time!

 

[brewski09]

It will age fine if your technique is good. If it's not so good, you will taste the flaws (oxidation, DMS, etc). I would brew another batch that should be ready in July.

Sent from my Nexus 7 using Home Brew mobile app

 

[evolcoms]

Thx for the reply guys. I will try and do another batch closer to the date. I still have an IPA I need to brew for the bride so hopefully time will work out. Thx again.

Sent from my SGH-T999L using Home Brew mobile app

 

[evolcoms]

One more question, lol its been bottle conditioning now for 2 weeks. Should it age at its current temp. 68ºf or throw in the fridge?

Sent from my SGH-T999L using Home Brew mobile app

 

[insanim8er]

One more question, lol its been bottle conditioning now for 2 weeks. Should it age at its current temp. 68ºf or throw in the fridge?

Sent from my SGH-T999L using Home Brew mobile app

Either way... I normally primary for about 3/4 weeks then keg and toss it in my fridge under pressure. Then I'll leave it until I'm ready to drink it, or move it to a corner in the basement if I need room in the fridge.

And for what it's worth, I find it's best served around 50 degrees.

 

[evolcoms]

Thx Insanim8er

Sent from my SGH-T999L using Home Brew mobile app

 

[TheSmithsEra]

Brewed the extract version from page 5 on 2/8/14. If any wort has ever tasted amazing to me its this one, chocolatey, expresso like and silky.

Pitched rehydrated US-05 at 59 desgrees, no action in fermenter until this morning.

I am excited!