Sweet Stout Left Hand Milk Stout Clone
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I finally pulled the trigger on this one yesterday. I over-adjusted my pH, which ended up at 4.9-5.0, so I'm rebrewing it tomorrow. At worst I'll have a slightly less-flavorful, slightly watery (but still drinkable) beer; at best I'll have two awesome kegs of this!
I just kegged both batches last week, and they both taste great! The low-pH batch didn't attenuate as well as the other batch, (1.024 vs 1.018), but it's still quite drinkable. Since having two very similar beers on tap bothers me I'm going to use this as an excuse to finally hook up my nitro setup and have some flat but foamy fun with the low-pH batch.
Soulshine2
Well-Known Member
Has anyone come up with water profile / mineral additions for this recipe ? I’ve made it twice- once using local spring water, came out good but better / correct water would have made it great. Second time I used distilled water with mineral additions but somethings was off and it came out not so good(tarte)
Morrey
Well-Known Member
I saw this thread and wanted to make mention that my OG started at 1.067, and after a week and a half in the fermenter, FG is well stable at 1.024. I planned to rack it into keg this coming weekend (2 weeks in fermenter), then condition the keg for a few months.
I started S-04 at 64F for the first 4 days, then let it free rise to 68F where it has been since the temp bump. With 1# of lactose in the recipe, I figured the FG may get down to 1.020, so it seems to have finished a bit higher than I may have suspected. But with all being relative (with S-04), if I had omitted the lactose, all numbers would have likely been around 10 points lower on the OG and FG....I think.
BUT.....the wife wanted this to be a sweet after dinner type cordial in which we will do short dessert pours. So....sweet is what she will be getting!! I toasted cocoa nibs and soaked them a week in a cup of vodka. I poured the vodka off (saved in a separate container) and added a half cup of spiced rum on the nibs to extract more of the cocoa flavor. This will surely add a nice flavor and make a decent sweet stout when I add the tincture before kegging.
I started S-04 at 64F for the first 4 days, then let it free rise to 68F where it has been since the temp bump. With 1# of lactose in the recipe, I figured the FG may get down to 1.020, so it seems to have finished a bit higher than I may have suspected. But with all being relative (with S-04), if I had omitted the lactose, all numbers would have likely been around 10 points lower on the OG and FG....I think.
BUT.....the wife wanted this to be a sweet after dinner type cordial in which we will do short dessert pours. So....sweet is what she will be getting!! I toasted cocoa nibs and soaked them a week in a cup of vodka. I poured the vodka off (saved in a separate container) and added a half cup of spiced rum on the nibs to extract more of the cocoa flavor. This will surely add a nice flavor and make a decent sweet stout when I add the tincture before kegging.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
Brewed 15G yesterday. 1.070 OG. Mash PH came in at 5.2
Just want to let you know that this is now our house brew. Mrs Etchy is not a beer drinker but she drinks an awful lot of this, to the point that I have to keep it on tap at all times.
Your beer converted my wine snob wife. High praise, indeed.
Your beer converted my wine snob wife. High praise, indeed.
Kegged last night...FG 1.023. It looked, smelled, and tasted delicious.
What are you guys doing as far as water additions? I brewed this yesterday. That s05 is pretty crazy just chewing away!
Had help from my little brewmaster. Second time brewing on my new electric biab rig.
Neil
Had help from my little brewmaster. Second time brewing on my new electric biab rig.
Neil
Attachments
Here are my water additions. I am doing Brew in a Bag where I use half the water for the initial mash, then batch sparge with the remaining half of the water.
My base water is Baltimore, untreated. Pretty good water to start with.
Attachments
Thank you buddy. I downloaded bru n water but was quickly overwhelmed when I opened it (admittedly didn't spend much time looking at it). I'm on well water which I run through an ro system. I just need to spend more time learning that bru n water I guess.
Thanks again
Neil
Thanks again
Neil
No problem. It took me a couple of iterations of practice on BrunWater to figure out what I was doing. Still learning, but getting better.
Not sure if you got the paid version. I found that the features in the paid version are really worth it. Makes using the program easier. Plus, Martin sends out regular updates; this screenshot is from version 5.5
myndflyte
Well-Known Member
Really take the time to read the water knowledge tab. Like set aside the time to really read through it because things will start to make sense then. As for my water profile, it was pretty similar to @EtchyLives
Ca: 76 ppm
Mg: 0
Na: 23 ppm
Sulfate: 47 ppm
Cl: 40 ppm
Bicarb: 165 ppm
I sent him 10 bucks to snag the paid version. We will see when it shows up. I will get to reading. I have my own private well and run my water that I brew with through an ro system I purchased from amazon. I look forward to playing around. Thanks for your numbers guys!
Neil
Neil
Bean-OI just kegged both batches last week, and they both taste great! The low-pH batch didn't attenuate as well as the other batch, (1.024 vs 1.018), but it's still quite drinkable. Since having two very similar beers on tap bothers me I'm going to use this as an excuse to finally hook up my nitro setup and have some flat but foamy fun with the low-pH batch.
Planning on giving this one a shot, brewing it this weekend, probably Saturday. I've got it entered into Beersmith and scaled to a 1.5 gallon batch. My LHBS has everything I need for it in stock.
I recently bought two new 5 gallon corny kegs and if this turns out as good as advertised I may be christening one of them early next year with this beer.
I recently bought two new 5 gallon corny kegs and if this turns out as good as advertised I may be christening one of them early next year with this beer.
myndflyte
Well-Known Member
Kegged this last weekend and it lives up to the hype. Even my wife, who really only likes sour beers and never drinks stouts, thought this one was good.
From earlier today, out of the oven following a 60 minute mash.
OG came in at 1.057
OG came in at 1.057
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Clarke Nicholson
Happy Brewer
I will be attempting this on Saturday. I picked up my grains from Midwest today and will make a starter tomorrow morning.
This will be my second all grain. I will be doing a batch sparge being I don't have the equipment to fly sparge.
Wish me luck and I will post my experiences and mistakes.
This will be my second all grain. I will be doing a batch sparge being I don't have the equipment to fly sparge.
Wish me luck and I will post my experiences and mistakes.
Plan to brew this on Saturday, has anyone tried it with hornidial kveik? Thinking of giving it a go as it works crazy fast just not sure if it’ll throw up those fruity flavors which I’m not wanting in this brew.
I have some anecdotal evidence that suggests this might work.
I just brewed 3 beers with Imperial Loki (likely similar to Horindal) and although two of the beers were "citrusy" NEIPAs, the third was a piwo grodziskie (smoked wheat ale) with an OG of 1.032. The piwo was super clean despite being fermented at 84F ramping to about 91F, so I'm also contemplating this yeast for an imperial stout.
Based on my experience with my Piwo, I don't think that the "candied orange" flavor that some have reported would be noticeable in a such a flavorful stout with chocolate and lactose.
Clarke Nicholson
Happy Brewer
I did brew this last week and only came in at 1.050 SG. It's fermenting nicely but wish I would have came in higher.
Pretty much made this recipe but with a few different amounts in the grain weights.
To bad I put the 60 min hops in at 90min.....idiot. Then on top of that seeing as its winter here I can't use my garden hose for chilling the wort so I ended up just keeping the lid on after the boil and racked it to the fermenter in the morning. The wort was still at 89f 8hrs later.
Hydro sample this morning had a bit of a harsh bitterness at the end as expected. I hope it dies down once it kegged.
To bad I put the 60 min hops in at 90min.....idiot. Then on top of that seeing as its winter here I can't use my garden hose for chilling the wort so I ended up just keeping the lid on after the boil and racked it to the fermenter in the morning. The wort was still at 89f 8hrs later.
Hydro sample this morning had a bit of a harsh bitterness at the end as expected. I hope it dies down once it kegged.
Hello. Just signed up to say thanks for the recipe. Was my first Stout, and its now on the bottles. Had a little miscalculation with the volumes of water and ended in a OG of 1.053 and a FG of 1.022. Other than that, is looks and tastes very good, but I think it still needs a little more time to mature. I will try and upload a photo when I can . Cheers
Fermentation temperature, as the elevated temperature will drive out CO2 from the fermentation and you will not gain CO2 upon cold crashing.
Once you cold crash, the residual CO2 concentration from fermentation will still be higher than atmospheric CO2 concentrations, so you will not gain any CO2.
Once you cold crash, the residual CO2 concentration from fermentation will still be higher than atmospheric CO2 concentrations, so you will not gain any CO2.
crusader1612
Well-Known Member
I'm wanting to Imperialize this recipe, up to around 1.085(ish).
My thoughts are to increase the flaked grains and base grains only (with a touch more chocolate malt only).
then my plan is to "triple raspberry it". i.e. my standard rate of addition for adding raspberry is 2.25kg for a 21 litre batch, instead of this, I plan to add 6kg to it after ferment is complete. along with my standard addition of cacao nib (roasted) to give it some extra chocolate zing.
what are peoples thoughts on this?
My thoughts are to increase the flaked grains and base grains only (with a touch more chocolate malt only).
then my plan is to "triple raspberry it". i.e. my standard rate of addition for adding raspberry is 2.25kg for a 21 litre batch, instead of this, I plan to add 6kg to it after ferment is complete. along with my standard addition of cacao nib (roasted) to give it some extra chocolate zing.
what are peoples thoughts on this?
LLBeanJ
Well-Known Member
Yeah, you've got it right. Just increase the base & flaked grains to bring the OG up to where you want it.
I've made this several times and it's a fantastic beer. Today, I really messed up though!!! Smart me, didn't do my conversions correctly ie: grams to lbs, and I ended up adding 2 lbs of lactose to this batch. Obviously I assume this is going to be incredibly sweet, hopefully it's still drinkable. My OG was 1.070 and I'm hoping I can get this down below 1.025 still.
I highly doubt this, but has anyone brewed with this much lactose before? What were the results?? Fingers crossed for this batch!!!
I highly doubt this, but has anyone brewed with this much lactose before? What were the results?? Fingers crossed for this batch!!!
