Curly's Milk Stout

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Sweet Stout (13B)
Boil Size: 3.36 galStyle Guide: BJCP 2008
Color: 38.7 SRMEquipment: 5 Gal Partial Mash
Bitterness: 23.4 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.023 SG (5.9° P)Fermentation: Ale, Two Stage
ABV: 5.6%Taste Rating: 0.0

Amount Name Type #
6.00 gal Salem/Beverly MA Water 1
10.00 g Chalk (Mash 60 min) Misc 2
1.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
15.96 oz British Crystal 55L (55.0 SRM) Grain 5
15.96 oz Chocolate Malt (350.0 SRM) Grain 6
4.00 oz Roasted Barley (300.0 SRM) Grain 7
4.00 oz Carafa I (337.0 SRM) Grain 8
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 9
1.00 oz Northern Brewer [9.9%] - Boil 45 min Hops 10
0.50 oz Fuggles [5.3%] - Boil 10 min Hops 11
0.25 tsp Irish Moss (Boil 10 min) Misc 12
3 lbs 2.40 oz Pale Liquid Extract [Boil for 5 min] (8.0 SRM) Extract 13
0.50 oz Fuggles [5.3%] - Boil 0 min Hops 14
1.0 pkgs Burton Ale (White Labs #WLP023) Yeast 15
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 16

Taste Notes

The finished beer was awesome. It has a lot more complexity than say Left Hand. There is roasted malt flavor, hop flavor, esters, and lactose. There was a smoky flavor at first. As the beer aged it mellowed and all the different flavored melded together. Head retention was poor. Might add a small amount of flaked adjuncts in a future batch.


Kettle too small and too much grain to do full batch BIAB. Mashed in approx 2 gal water, and "sparged" by twice steeping the grain bag in 168F water. Timer reset during mash. Hopefully didn't mash too long, but temperature was on point. Pitched 1500ml starter. 1.068 SG. Fermentation stuck at 1.030. Racked and pitched S05.

This Recipe Has Not Been Rated

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