Milk in your stout? No, not exactly. Although the origins behind the style were the combination of milk and stout to make for a delicious brew that’s rich and creamy, more modern takes use lactose because it’s unfermentable by brewers yeast and can create a fuller-bodied and sweeter brew.
This Left Hand Milk Stout clone, found in July/August 2009 Zymurgy and created by Amahl Turczyn, is silky smooth, creamy and has just enough sweetness to leave you wanting another sip. It could very well change your perception of the stout style. It’s very palatable even for the I-don’t-like-dark-beers drinker. The roasted and chocolate malts create hints of coffee and caramel, with the lactose helping balance the beer’s hoppiness. Although this recipe comes in a little high on the ABV, it’s sweet and creamy profile allows you to enjoy more than one, and is perfect to enjoy on a colder night.
If you want to take things one step further, discover how to set up a nitrogen draught system and recreate Left Hand’s famous Nitro Milk Stout.
Left Hand Milk Stout Clone | Sweet Stout
- 7.0 lb (3.18 kg) pale malt
- 1.0 lb (0.45 kg) roasted barley
- 1.0 lb (0.45 kg) lactose (15 minutes before end of boil)
- 0.75 lb (340 g) 60° L crystal malt
- 0.75 lb (340 g) Munich malt
- 0.75 lb (340 g) chocolate malt
- 0.5 lb (227 g) flaked barley
- 0.5 lb (227 g) flaked oats
- 0.3 oz (8.5 g) Magnum pellet hops, 13% a.a. (60 min)
- 1.0 oz (28 g) E.K. Goldings pellet hops, 5% a.a. (10 min)
- California ale yeast
- Original Gravity: 1.068
- Final Gravity: 1.016
- ABV: 7%
- IBU: 19
- SRM: 41
To brew the Left Hand Milk Stout clone, mash at 151°F (66°C) for 90 minutes. Boil for 90 minutes, following hop schedule. Add lactose 15 minutes before end of boil.
Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week.
To brew Left Hand Milk Stout clone with extract, substitute pale malt for 3.85 lb (1.74 kg) light malt extract syrup plus 2 lb (0.9 kg) pale two-row malt for the mash.
Crush specialty grains and pale malt and mash with flaked barley, oats and 2 gallons brewing water (7.57 L). Hold mash at 151°F (66°C) for 90 minutes or until conversion is complete.
Sparge, run clear wort into kettle, dissolve extract, top up kettle to 5.5 gallons, then proceed with boil.