Left Hand Milk Stout Clone

All Grain Recipe

Submitted By: Shane (Shared)
Members can download and share recipes

Brewer: Shane Bagnall
Batch Size: 10.00 galStyle: Sweet Stout (13B)
Boil Size: 14.44 galStyle Guide: BJCP 2008
Color: 38.8 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 22.7 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs 0.02 oz Pale Malt (2 Row) US (3.0 SRM) Grain 1
2 lbs Roasted Barley (300.0 SRM) Grain 2
1 lbs 8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 4
1 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 5
1 lbs 4.00 oz Barley, Flaked (1.7 SRM) Grain 6
1 lbs Oats, Flaked (1.0 SRM) Grain 7
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8
0.70 oz Magnum [13.5%] - Boil 60 min Hops 9
2.00 oz Goldings, East Kent [4.9%] - Boil 10 min Hops 10
2 pkgs California Ale (White Labs #WLP001) Yeast 11

Taste Notes

Dec 14, 2011: After racking to secondary: Good flavor and body. Sweet, but I was expecting something different for a milk/cream stout. Need to buy one and try. Taste similar to chocolate stout. Hopefully get final gravity down a couple more points.

Notes

Brewed on Dec 4, 2011 Original gravity at 58 degrees F = 1.059 (adjust to1.059) Mashed at 152 degrees F, but got to 158 briefly when heating midway. Had to boil for 90 minutes instead of 60 to get post boil volume down to 11.5 gallons. Need to adjust equipment settings in Beer Smith. Racked to secondary on Dec 14, 2011 (10 days @ 68-70 degrees F) Gravity at 65 degrees F = 1.021 (adjust to 1.022)