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Nortons Brewing Co. Don’t Poke the Bear Milk Stout

From Dan Norton of Nortons Brewing Company: “In the 18 years I’ve been professionally brewing, I’ve always brewed a beer in honor of each of my 3 kids. They get to name their beer, and tell me what they want it to taste like. My oldest child came up with Don’t Poke the Bear, a chocolate imperial milk stout with vanilla.”

This homebrew recipe is featured in 51 Craft Beer Clone Recipes 2019. Find out what recipe was featured for your state!

Nortons Brewing Co. Don’t Poke the Bear Milk Stout | Sweet Stout

Ingredients

  • For 5 gal (18.9 L)
    • 12 lb Maris Otter Pale malt
    • 1.3 lb Rahr White Wheat malt
    • 11.5 oz Weyermann Munich I
    • 9.7 oz Crisp Chocolate malt
    • 9.6 oz Flaked Oats
    • 9.6 oz Flaked Barley
    • 7.8 oz Crips Roasted Barley
    • 0.4 oz Galena hops, 12.5% a.a. (60 min)
    • 0.9 oz Mt. Hood hops, 6% a.a. (15 min)
    • 1.5 lb Lactose (20 min)
    • Wyeast 1028 London Ale yeast
    • Yeast Nutrient (10 min)
    • 1 oz Dutch Cocoa (30 min)
    • 6 oz Cocoa Nibs (see instructions)
    • 2 Vanilla Beans (see instructions)
    • 2 oz Coffee (see instructions)

    Specifications

    • Original Gravity: 1.096
    • Final Gravity: 1.035
    • ABV: 8.2%
    • IBU: 17.1
    • SRM: 38.3

    Directions

    Single infusion mash at 152° F for 60 minutes. Mash out at 168° F for 10 minutes. Sparge at 168° F for 10 minutes. Whirlpool for 10 minutes before chilling. Ferment at 68° F. Add coca nibs in a sanitized muslin bag after 75% of fermentation is complete. A diacetyl rest is recommended. Add cold brew, made from your favorite coffee, to secondary and rack on top. Add vannila tincture (started on brew day) to secondary for 1 week.

     
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