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
Time in Boil: 30mins
Primary Fermentation: 5 days
Secondary Fermentation: 5 days
- 1 good stout kit,500g dry light malt,500g dry dark malt,
- 500g dry lactose, 1 teaspoon salt.
- Grains:- 100g carapils,200g wheat,100g black patent,200g chocolate malt.
- Hops:-50 gg hallertau
- Yeast:- 514 ale yeast
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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