Spiced Bourbon/Milk Stout?

[Maverick986]

I've been looking through and brewing some of Randy Mosher's Radical Brewing recipes. There is one I'm planning to brew, from the 12 beers of Christmas, Spiced Bourbon Stout. It's suggested to use your favorite stout recipe, which I have one I've made multiple times with success and enjoyment, although it is a milk stout. I'm curious if anyone has mixed bourbon in with a milk stout before, and how it came out, as I have found limited information here. Or, if I take the recipe and just omit the lactose, if I need to do anything else with the recipe, or keep the rest the same?

The base stout recipe I plan to use is:
6.5lb Maris Otter
1lb Flaked Barley
0.75lb Chocolate Malt
0.50lb Brown Malt
7oz Crystal 80
0.25lb Invert Sugar
0.75lb Lactose

 

[JohnSand]

I haven't made a milk stout, or used bourbon. But I don't think they'll clash.

 

[Hoochin'Fool]

I gotta admit, a bourbonized milk stout sounds a little weird. But if you've got a bottle of your milk stout on hand, why not pour it into a glass, and then add a little bourbon to it. That should give you a decent idea of what to expect...

 

[bellhp]

did you make this ?, it sounds good to me... not strange at all.

 

[Maverick986]

I have not brewed yet. I do like the idea of taking some milk stout and adding some bourbon to it to test out. In fact, I have some of the base beer I brewed a while back, so I'll be testing that out this weekend. I'll update with results!

 

[Hoochin'Fool]

@Maverick986 you should definitely plan out your bourbon addition tastings! Do you have a graduated eye-dropper?

The 2oz bourbon/128 oz beer I had success with, scales down to 0.05 oz bourbon/3 oz beer (or 1.5 ml bourbon). I'd start with 1.0 ml bourbon in 3 oz beer and taste that, from there you can dial it in either more or less bourbon...