[yso191]

In the last couple of weeks I have tried a few commercial examples of the Milk Stout style.  Which has led me to want to brew one with some coffee added to it.  I looked for a recipe, but did not find one.  Can someone here post one that they recommend?

[Jimmy K]

I just bottles one. It is the milk stout recipe from Brewing Classic Styles. I added 8oz of coffee beans that had been cold steeped in water at bottling. I don't have the recipe with me, but it is standard. I always go light on flavor/aroma hops when I want another flavor to be noticed.

[yso191]

I just bottles one. It is the milk stout recipe from Brewing Classic Styles. I added 8oz of coffee beans that had been cold steeped in water at bottling. I don't have the recipe with me, but it is standard. I always go light on flavor/aroma hops when I want another flavor to be noticed.

Thanks for the response.  I don't have that book...  I am in no rush, would you mind posting the recipe when you get a chance?

[Jimmy K]

I will do that (don't have it here either).

[fmader]

I have Clone Brews by Tess and Mark Szamatulski, and it has a recipe for Left Hand Brewing Milk Stout. One thing that I have noticed with some of the recipes in this book is that they tend to undershoot the ABV a bit. This recipe is to reach an ABV of 5.3%, but Left Hand Milk Stout is 6%. So, if you decide to use this, I would up the base grains a bit.

OG = 1.063-1.064
IBU = 25
Mash at 151 degrees.
8.2 lb American two row
14 oz 60L American Crystal
8 oz German Dark Munich
7 oz Roasted Barley
6 oz British Chocolate Malt
4 oz Flaked Oats
4 oz Flaked Barley
4 oz Rice Hulls
(I personally cold steep dark grains and would use 2-3 times as much)

60 minute 1 lb Lactose
60 minute 1/2 oz Magnum
15 minute 1/4 oz American Goldings

WYeast 1028 London Ale Yeast

Like said above, I would cold steep the coffee beans and add at bottling or into the secondary fermenter.