Milk Stout

Source: Paul Ollier
Recipe added: 06/15/05
Email: pollier@vtown.com.au

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%)

Specifics

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

Ingredients:

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

Procedure:

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.

Back to previous Table of Contents [an error occurred while processing this directive]