Roasted and chocolate malts create hints of coffee and caramel, while the lactose helps balance the beer’s hoppiness. Left Hand Brewing of Longmont, Colo. equates the milk sugar in this stout to the cream in your coffee!
This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!
This recipe was formulated by Zymurgy editor Amahl Turczyn and first appeared in the July/August 2009 issue of Zymurgy magazine.
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.