St. Peter's Cream Stout recipe--Orfy??

[Northern_Brewer]

I don't know how sweet the St Peter's one is, somewhere around 6% lactose would be pretty typical for a milk stout but the range is anything from 2% to 12% or so - 12% is getting seriously sweet. Experiment, or see if you can find details of the kit.

You'll find somebody who adds their lactose at just about any stage of the process, but at a homebrew level then towards the end of the boil is a safe place to start.

 

[Craiginthecorn]

Ok, after several years I try to give new life to this post because I'm interested in the recipe too.

I was reading all the thread when I reached the message quoted...

80%+6%+4%... it's 94%... what's in the 6% left?

or.... 80%+6%+4%(wheat)+4%(black)...still not 100%! what's in the remaining 2%???

Thanks everyone for any reply!

I can't help it. I had to laugh. Maybe Zell23 was enjoying his or her homebrew a little too much while posting that reply. It brings to mind Brian Williams and Mara Gay's display of advanced math skills on MSNBC a few months ago.

I just had my first St. Peter's Cream Stout this evening and love the balance of flavors. I think there's enough to go on here. The main things we're missing is the color of the crystal malt and IBUs, but I think one of the style guides can get me in the ballpark on IBUs. I'm going to assume a medium-dark crystal malt.