wanderlust
Member
Hey all. I am planning on brewing a Milk stout with a chocolate malt base flavored (but no real chocolate) with cold brewed coffee for my upcoming Festivus celebration. I've never made a milk stout before, so I wanted to post the recipe for comments:
Mash (planned at 156 degrees):
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
1.00 lb Oats, Flaked (1.0 SRM) Grain
1.00 lb Pale Chocolate -GR601 (250.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain
0.50 lb Chocolate Wheat Malt (400.0 SRM) Grain
0.25 lb Black Barley (Stout) (500.0 SRM) Grain
Boil:
0min - 1.00 oz Northern Brewer [8.50%] (60 min) Hops
40 min - Whirlfloc tablet
50min - 1.00 oz Fuggles [4.50%] (10 min)
50 min - 1 lb Lactose
Yeast:
1 Pkgs British Ale (White Labs #WLP005)
Secondary:
6-8oz cold brewed coffee (to taste)
Predicted:
OG: 1.072 FG: 1.020 (at 75% efficiency)
I was debating substituting 1-2 lbs of pale malt for Munich to add some body, but I didn't want to complicate the recipe too much.
Thanks in advance for any input.
Mash (planned at 156 degrees):
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
1.00 lb Oats, Flaked (1.0 SRM) Grain
1.00 lb Pale Chocolate -GR601 (250.0 SRM) Grain
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain
0.50 lb Chocolate Wheat Malt (400.0 SRM) Grain
0.25 lb Black Barley (Stout) (500.0 SRM) Grain
Boil:
0min - 1.00 oz Northern Brewer [8.50%] (60 min) Hops
40 min - Whirlfloc tablet
50min - 1.00 oz Fuggles [4.50%] (10 min)
50 min - 1 lb Lactose
Yeast:
1 Pkgs British Ale (White Labs #WLP005)
Secondary:
6-8oz cold brewed coffee (to taste)
Predicted:
OG: 1.072 FG: 1.020 (at 75% efficiency)
I was debating substituting 1-2 lbs of pale malt for Munich to add some body, but I didn't want to complicate the recipe too much.
Thanks in advance for any input.