Milk O'Stout (32 ratings)

All Grain Recipe

Submitted By: oteixeira (Shared)
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Brewer: Lando
Batch Size: 5.50 galStyle: Sweet Stout (13B)
Boil Size: 7.04 galStyle Guide: BJCP 2008
Color: 38.0 SRMEquipment: Keggle and 17.5 cooler - All Grain
Bitterness: 21.0 IBUsBoil Time: 60 min
Est OG: 1.060 (14.7° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.014 SG (3.6° P)Fermentation: My Fermentation.
ABV: 6.1%Taste Rating: 30.0

Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Grain 1
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 3
8.00 oz Roasted Barley (300.0 SRM) Grain 4
1 lbs Milk Sugar (Lactose) (0.0 SRM) Grain 5
1.50 oz Fuggles [3.8%] - Boil 60 min Hops 6
0.50 oz Fuggles [3.8%] - Boil 30 min Hops 7
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 8


by oteixeira

This is a Duck Rabbit Milk Stout clone, and I have been told quite a few times it is very close. I have since done this with cocoa nibs, and it turns it super chocolate like. A friend did it with cocoa nibs & vanilla extract, and it reminds me of chocolate chip cookies, pretty good desert beer!!

Very close

by mikev

This is an awesome recipe. I still think it's better than the original. Gonna put it back on my list to make soon.


by arnoobrew

This beer is a great milk stout. Even my wife likes it (which is really saying something).

Nicely Done

by dingdongditch

Very good Milk Stout. I brewed this in September ... shared with friends ... great compliments, all the way around. Well done ...


Sure why not bdraper. This is delicious as it is, but some cocoa nibs or vanilla would be good!


by bdraper

Last week I kegged up 1/2 of my first batch of this Milk Stout. I just tried it with a few of my friends, one of which who does not like dark beer at all. Everyone loved it and the anti-stout said it was "drinkable"(after his 3rd glass). I have another five gallons to keg that I added two vanilla beans to the secondary. I'll keep you posted.

Yep, do it

by gdistort

Great recipe, I used vanilla beans in the primary...should have put them in the secondary. Still a good taste...spice is right.

by theBottleFarm

Thanks for sharing, I made a modified version my chocolate was very bitter, so I went with caraffa 2 instead of the barley, but it already tastes really good.

Good Recipe

by DryCreek

This is a good Milk Stout. Brewed this up and lots of compliments.

Absolutely fantastic

by rymus

Just kegged this. Used a US-04 instead of the listed yeast and ended up not using rice hulls. Was so good I just had to have a second sample direct from the fermenter.

Very good

by zorkdemon

Great recipe, I adapted the malts, delicious !


by Jojo76

I brewed this back in December, everyone who tried it loved turned out exactly the way I was hoping it would. I will definitely be making this again in the colder months.

Best beer I ever made!

by ziggy2go

I've turned non-stout drinkers to stout lovers with this recipe! Absolutely the best -- gets better as time went on. I actually yanked one out of the basement the other week (been about 8 months since I made it). I thought I was all out, but finding the random bottle was like winning the lottery. :) I LOVE THIS BEER!!!

When I brewed it, I was thinking I'd try to add some choc/cocoa, maybe vanilla the next, and so on. However, forget the choc/cocoa... the natural chocolate malt flavor is perfect with this batch. No need to reinvent the wheel, right?

Very Good w/ Ringwood Ale Yeast

by chris98822

Awesome recipe in it's own right. I brewed this twice and used Ringwood Ale Yeast (1187) and it was AWESOME!. It ferments like a rocket and is a bit dry but I added a touch of raspberry extract in the corny and it was perfect.

This is going in my *very* short list of keepers.

by phatmasterc

With the amount of chocolate malt has anyone else ended up with a bitter/sour beer from this recipe?


by carrasmith

This has become my goto winter brew. To answer the last review, I have not had any issues with bitter/sour taste - I imagine that may be due to process and cleanliness more than the recipe.


by chriszebg

Terrific recipe, very popular, perfect blend of sweetness and smokiness, drinks easily.

It's gonna be a hit

by coolsage

I just kegged it after a week in the primary. Even slightly warm and undercarbonated, the sweetness and roasty, chocolaty notes are all just right. I can't wait to share it. And as was mentioned before, even the girlfriend likes it, and she is not much of a beer drinker [yet]. Brew it! You won't be sorry.


by fashun

We love this beer. It is absolutly delicious when stored and drank at 55 degrees. My non stout drinking friends enjoy it as well. The other plus to this recipe is that it is perfectly ready to drink in approximately 17 days. 10 days in the primary and 7 days bottled and stored at 42 degrees. No secondary is needed. This is definately at the top of my recipe list.

Killer Milk Stout!!

by djalikell

This brew ended up a delicious one to say the least! Ended up adding Vanilla beans and Cacao nibs. Would recommend to any one!


by Datzell

I brewed this but used Mangrove Jack M-07 British Ale Yeast. It turned out great. Have been told by many this is better than anything they have found commercially. Going to make a couple batches this fall, One will be a small batch experimental with some unsweetened bakers chocolate and extra lactose to offset bitterness of the chocolate.

Enjoyed by even non-stout drinkers

by scavin

This has been a pleasant surprise in my tap selection. Folks that have tended to avoid darker beers have been going back for more. Great flavor that holds up well.

Excellent recipe

by homebrewer312

This is a solid milk stout recipe. I added 1lbs of oats, and it turned out quite nice

Just wondering

by BrewSD

When do you and the Lactose, during the boil or after during fermentation?


Awesome stout

by kneggen

Awesome stout. This I liked very well. A sweet and good. Thanks for the recipe. This I will make again.


by J-Man

This is a great recipe. Already ordered replacement ingredients before trying this and I'm glad I did. Don't see the keg lasting very long. For info for BrewSD, I added Lactose in the boil with 15 mins to run and I have no regrets based on the outcome. Cheers!

Wide appeal!

by VicLJ

I only made one alteration, used coffee for 1/5 of the water. Everyone loved this, even more than the coffee microbrew stout I brought for comparison! Cheers!


by joarb

Do you measure OG before or after you add the lactose?

Great beer

by rachtel

Excellent stout. Great finish. Definitely in the rotation.

FG at 1.030

by brn_dan

Hi all, Looking for some educated advice on this recipe. Decided to brew this because of the stellar reviews. I converted a portion of the recipe for partial mash, so swapped out 9# of Pale/marris otter for 6.6# LME. I decided on 3.3# Golden Light and 3.3# Pilsen. I added 2oz bourbon soaked oak chips after about a week in primary. Otherwise followed the recipe. My OG was on point at 1.059. I had it sitting in primary (~66F) for 2 weeks and racked it to secondary (~68-70F) to use the carboy for a different milk stout recipe (for a taste test comparison), but my FG is hovering at 1.030. Scouring forums, I've found a few folks have had questions about lactose throwing off the gravity. So, has anyone else had a higher FG than 1.014? A few folks have said its fine when its a few points higher, but 16 seems like a lot. That's putting me in the range of 3.94%abv. Any thoughts? I decided to shake up the bucket to release any yeast that may have settled (not a fan of doing that) and have it sitting in the basement which is about ~67F, otherwise, I'm considering re-pitching yeast?

Any reason not to do that?