Milk Stout

Source: Paul Ollier
Recipe added: 06/15/05

Mix your dry malts & lactose in a bowl with warm water to ensure a smooth consistency. The Wheat malt gives the finished product a very rich creamy head. The lactose does not add to the alcohol level just a little to the sweetness. A stout you can sit & drink all day(about 5%)


Recipe type: Partial Mash
Batch Size: 20 litres
Starting Gravity:
Finishing Gravity:
Time in Boil: 30mins
Primary Fermentation: 5 days
Secondary Fermentation: 5 days



In a large pot add 3 litres of hot water, grains,salt & hops & bring to the boil.Keep stirring to to sticking. When boiling turn off heat put lid on top & allow to steep for 20 mins. Strain into fermenter & sparge grains. Add softened stout pack,dry malts & lactose. Fill fermenter up to 20 litres, check temp & add yeast. Rack after 5 days & let ferment for another 5 days. Bottle or keg as usual.
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