General Category > Beer Recipes

Milk stout recipe...Looking for opinions

(1/1)

Kit B:
I'm planning on making a milk stout this weekend & would like opinions on my recipe.

9# 2-Row
1.5# Caramel 80L
.75# Chocolate Malt
.75# Victory Malt
.50# Roasted Barley

2 oz Willamette - 60 min
.75# Lactose

White Labs WLP004 yeast

Estimated Starting Gravity - 1.060
Estimated final Gravity - 1.016

 

hamiltont:

--- Quote from: Kit B on October 07, 2010, 09:18:04 AM ---I'm planning on making a milk stout this weekend & would like opinions on my recipe.

9# 2-Row
1.5# Caramel 80L
.75# Chocolate Malt
.75# Victory Malt
.50# Roasted Barley

2 oz Willamette - 60 min
.75# Lactose

White Labs WLP004 yeast

Estimated Starting Gravity - 1.060
Estimated final Gravity - 1.016


--- End quote ---
Just my personal preference...

If you're using American 2-Row - 8 lbs. 2-Row & 2 lbs. Munich or 10 lbs. Maris Otter
.75# Caramel 60 or 80L
1.00# Chocolate Malt
.50# Roasted Barley
4 oz. Black Patent

Hops & Yeast look good to me.  Cheers!!!

Kit B:
Just curious...Any reason for the Black Patent, other than color?
I like the addition of the Munich.
I still haven't used Marris Otter.
Are the characteristics somewhere between American 2-Row & Munich?

hamiltont:
Black Patent for color & optional IMO.  I just like it jet black...
I prefer using MO in my Sweet Stouts but have found that a combination of 2-Row & Munich comes sorta close if MO isn't available.  Here's another twist.  Add a few vanilla beans to a bottle of bourbon or whiskey, age it a couple of weeks & add it to your Sweet Stout when serving. About 1 Tablespoon per pint.  MMMMM! I use 8 Bourbon Madagascar Extract Grade beans per 1.75L. Cut the beans 1-2" & split lengthwise to expose the innards.  Shake it once in a while to mix it up.  Cheers!!!

Navigation

[0] Message Index

Go to full version