Strawberry Milk Stout

All Grain Recipe

Submitted By: purebass04 (Shared)
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Brewer: Brent Bott
Batch Size: 5.00 galStyle: Sweet Stout (13B)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 38.0 SRMEquipment: Best Boiler & Cooler
Bitterness: 31.3 IBUsBoil Time: 60 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 0.0

Ingredients
Amount Name Type #
6 lbs 9.60 oz Pale Malt (3.0 SRM) Grain 1
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
12.00 oz Chocolate Malt (350.0 SRM) Grain 3
12.00 oz Munich Malt (9.0 SRM) Grain 4
12.00 oz Roasted Barley (300.0 SRM) Grain 5
9.60 oz Barley, Flaked (1.7 SRM) Grain 6
9.60 oz Oats, Flaked (1.0 SRM) Grain 7
1 lbs 1.64 oz Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 8
0.50 oz Magnum [14.0%] - Boil 60 min Hops 9
1.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 10
1.0 pkgs American Ale Yeast Blend (White Labs #WLP060) Yeast 11
7 lbs Fruit - Strawberry (0.0 SRM) Adjunct 12
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13

Taste Notes

Harsh strawberry taste, almost bitter. This lasted for about the first three weeks in the keg and then it mellowed out. The milky/creamy taste that I was going for with a milk stout was not as prevelent as I would have liked for it to be. Next time, I think I will attempt to use more lactose powder in the batch. Overall, I was not at all happy with the taste until the strawberry bitterness mellowed out, and even then, it was only marginally good. I need to do more research (try talking to the brewers at Ranger Creek Brewing) before I would be willing to try this recipe again.

Notes

SECONDARY - Added 7 lbs of frozen strawberries into the secondary on 1 June 2014. At the time of adding the frozen strawberries, the temperature of the wort dropped to 51 degrees, which was too cold to pitch yeast. Once the temperature reached 72 degrees on 2 June 14 at approximately 0630, I added one package of Safale US-05 into the secondary to ferment any sugar released by the berries. By 2100 hours on 2 June 14, the airlock had constant bubbling at almost 1 bubble per 3 seconds. Only readings were taken at OG, after primary, and FG.

This Recipe Has Not Been Rated

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