Coconut Cream Stout (1 ratings)

All Grain Recipe

Submitted By: stomatta (Shared)
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Brewer: Chuck
Batch Size: 5.00 galStyle: Sweet Stout (13B)
Boil Size: 6.91 galStyle Guide: BJCP 2008
Color: 35.3 SRMEquipment: My Equipment
Bitterness: 44.4 IBUsBoil Time: 90 min
Est OG: 1.064 (15.8° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.016 SG (4.1° P)Fermentation: My Aging Profile
ABV: 6.4%Taste Rating: 35.0

Ingredients
Amount Name Type #
8 lbs 4.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
12.00 oz Caramunich Malt (120.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
8.00 oz Roasted Barley (300.0 SRM) Grain 4
8.00 oz Special B Malt (180.0 SRM) Grain 5
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
4.00 oz Chocolate Malt (350.0 SRM) Grain 7
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8
1.00 oz Galena [13.0%] - Boil 90 min Hops 9
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 10
1.00 lbs Toasted Coconut (Secondary 2 weeks) Misc 11

Ratings

When to add the lactose?

by mcygan13

Great recipe, my first milk stout turned out delicious! But I had major issues with foam during primary fermentation (blew off the top of the vessel, made a mess in my closet). I added the lactose at the end of the boil. Should I have waited until secondary fermentation or is foam just part of the deal with milk stouts?