Sweet Stout Left Hand Milk Stout Clone

[teebob2000]

Nope, you should be fine. You can add lactose in secondary if you want to as long as you use boiled water. It's not fermentable and undergoes no conversion because of the heat.

 

[MrNic]

I brewed this up today. I ended up with 5.5 gallons of 1.063 wort. Can't wait to taste it!

 

[phyllobeddo]

I kegged my 2.5 gallon batch today. A little weak at 4.2% ABV. I drank half a bottle of it because it was so good. This has to be the best beer I've ever made! It's on gas and cold crashing in the fridge. Can't wait to try it this coming weekend.

 

[phyllobeddo]

This is an excellent beer. I still have some left in the keg, but I brewed this up again on 11/17 Monday. I added a little more two row to help with efficiency and I added some crystal 80L because I ran out of crystal 60L. Not sure how much of a difference that might make. I mashed with 3 gallons @154 and sparged with one gallon @170 this time. Seemed to help efficiency. I squeezed the bag pretty good as well. I pitched Notty about 24 hours later and it started up in 12 hours or less. The temp strip on the primary showed 61 degrees this morning. This was my 7th AG BIAB batch and I'm figuring processes and volumes out better now.

OG - 1066

2.5 gallon batch

4lb 2 row
8oz roasted barley
2.5oz 60L
3.5oz 80L
6oz chocolate
6oz munich
5oz flaked barley
4oz flaked oats

5.1 grams Magnum (60 min)
Whirlfloc (1/4 tab) (15 min)
Yeast Nutrient (2 tsp) (13 min)
8 oz lactose (9 min)
14.1 grams East Kent Goldings (10 min)

 

[MrNic]

I brewed this up today. I ended up with 5.5 gallons of 1.063 wort. Can't wait to taste it!

So the beer is only down to 1.025, and it hasn't budged for a few days. I think it's done at this point. Not quite sure what happened. I'm thinking the thermometer I used wasn't correct and I mashed higher than I should have. I pitched plenty of yeast, so that's not the issue.

 

[mkyl428]

Mine finished @ 1.028 it's likely done, if you account for the lactose you are closer 1.018

 

[phyllobeddo]

My first keg of this kicked yesterday. It didn't last long. SWMBO is not happy about that, and the second batch won't be ready for two more weeks. I'm ordering more ingredients today for more batches.

 

[jgren]

Just tapped into the keg and Damn this is GOOD!

 

[thelouisvillekyle]

Just bottled at 1.018. This brew tastes wonderful.. Even better than the original without carbonation. If I only I had a nitro tap!

 

[BrewerE]

Mine finished @ 1.028 it's likely done, if you account for the lactose you are closer 1.018

I just took a reading at 2 1/2 weeks and got 1.026. How do you 'account for the lactose'?
I mean, I know it's a milk stout and I 'know' it's done since it has been that long (and the sample tasted outstanding), but was wondering if most people ended this high?

My OG was 1.067 and I used S04.

 

[MrNic]

I just took a reading at 2 1/2 weeks and got 1.026. How do you 'account for the lactose'?
I mean, I know it's a milk stout and I 'know' it's done since it has been that long (and the sample tasted outstanding), but was wondering if most people ended this high?

My OG was 1.067 and I used S04.

My OG was 1.063. FG was 1.028.

 

[ThirstyPawsHB]

Made a version of this beer 4 times. All ended at mid to high 20s.

 

[D_Nyholm]

The one I am drinking now ended at 1.022 I believe. O g 1.067. Still a bit sweet IMO. Might drop the lactose by 10% or so next time but I also think left hand is a bit sweet. This one is dead on.

 

[smagic14]

Awesome thanks for the recipe!

View attachment 1417238661488.jpg

 

[dcrog]

I put this in the fermenter yesterday.

LHBS was out of lactose so I'll add it later.

I also began my first batch sparge and noticed the flaked products sitting on the table. Dumped them in and put the first runnings back into the mash tun stirred thoroughly and waited an hour. Temp had dropped to 141 after that but conversion was complete. Shouldn't be a problem, but I guess we'll see.

 

[nrm10101]

I just took a reading at 2 1/2 weeks and got 1.026. How do you 'account for the lactose'?
I mean, I know it's a milk stout and I 'know' it's done since it has been that long (and the sample tasted outstanding), but was wondering if most people ended this high?

My OG was 1.067 and I used S04.

My OG was 1.068 and after 10 days I was at 1.024 using S04. I just came back to this forum because I was about to ask if anyone else is getting this. Looks like most people are.

 

[mkyl428]

My OG was 1.068 and after 10 days I was at 1.024 using S04. I just came back to this forum because I was about to ask if anyone else is getting this. Looks like most people are.

Yep as long as a is steady for 3 or more days you should be good to go

 

[phyllobeddo]

I tapped my second keg of this on Tuesday of this week. Excellent beer. I know that it won't last long. It finished at 1028. I hope to brew another batch of this some time this weekend. This will be a regular for sure.

 

[gtmaus]

Just tapped this a few days ago and its a spot on match. Excellent beer!

 

[ThirstyPawsHB]

Kegged #5. All have slightly different recipes, but all good.

 

[dcrog]

Bottled 52-12oz bottles of this yesterday. Added the lactose and priming sugar at the same time in the bottling bucket. I can't wait for this to carb up, the slightly less than 12 oz that I drank yesterday was very good, even though it was flat.

 

[marklog]

This was WAY better than LHMS. Completely different finish. Cheers to this recipe!

Marklog

 

[clairecunn83]

Just had my first taste of this, and it is great!

My only subs were increasing the lactose to 1.25lbs, and increasing the chocolate malt to 1lb, and decreasing the roasted barley to 12oz.

It's stellar. Better than Left Hand. Kegged at 5 weeks.

Thanks for the great recipe!

 

[phyllobeddo]

It's stellar. Better than Left Hand.

My wife said the same thing!

I think it's better than Left Hand, also. Great recipe!

My third batch of this is bubbling away in the primary right now. I hope to brew another five gallons of this Sunday morning.

 

[clairecunn83]

This was WAY better than LHMS. Completely different finish. Cheers to this recipe!



Marklog

And a pic...

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[clairecunn83]

Some better pics. That little mason jar taste tester sucked. Super tasty!

View attachment ImageUploadedByHome Brew1420247970.966550.jpg

View attachment ImageUploadedByHome Brew1420247940.382127.jpg

 

[nrm10101]

Brewed 10 gallons of this on 11/29/14. Followed the recipe exactly. OG 1.068, FG 1.024. Kegged on 11/13/14 as I was a bit rushed to get this carbonated in time to bottle it and take it out of town. First keg went dry in 2 weeks. I just tapped the second keg. Everyone who likes milk stouts LOVES this beer, including myself. Will definitely make this again. Thanks for the recipe!

 

[ChrisFix]

I'm using RO water for the first time (usually use well water at a friends house) and plan on making this recipe for LHMS clone (based on the 50+ pages of enthusiastic users)!

Using the MpH water calculator, I've entered my mash bill and adjusted for 100% RO water. I thought I'd add enough gypsum and calcium cloride to provide 70 ppm CL and and 68ppm SO42 ions, and to add a little alkalinity with baking soda to the tune of 53ppm HCO3. pH is estimated at 5.32 with this combo (and accounting for the mash bill).

Does this sound okay for a Milk Stout?
Is adding baking soda recommended for this recipe (seems like all Stout waters have some HCO3)?

Any advice / feedback from the water experts out there will be greatly appreciated.
Thanks,
Chris

 

[phyllobeddo]

I brewed my fourth batch of this beer yesterday. OG 1070. Used Notty for the fourth time as well. I was thinking of using US-04 or US-05, but the wort temp was 62 degrees in my basement, so I went with Notty. Many, many thanks for this recipe. I hope to keep this on tap at all times.

 

[Roadie]

That little mason jar taste tester sucked. Super tasty!

My son's favorite glass is a mason jar for some reason.