Community Milk Stout
Extract Version
Amount Item Type % or IBU
7.00 lb Pale Liquid Extract (8.0 SRM) Extract 65.1 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 9.3 %
0.75 lb Caramel/Crystal Malt - 80L-90L Grain 7.0 %
0.50 lb Roasted Barley (Stout) (500.0 SRM) Grain 4.7 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.7 %
2.50 oz Goldings, East Kent [5.00%] (60 min) Hops 17.4 IBU
1.50 oz Goldings, East Kent [5.00%] (40 min) Hops 9.2 IBU
1.00 oz Goldings, East Kent [5.00%] (20 min) Hops 4.2 IBU
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 9.3 %
5.00 gal Distilled Water Water
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
2.0 gallon 60 min boil, 30 min steep
Community Milk Stout - All Grain
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Style: Sweet Stout
Batch: 5.00 gal, Mashed
Characteristics
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Recipe Gravity: 1.060 OG
Recipe Bitterness: 33 IBU
Recipe Color: 35° SRM
Estimated FG: 1.015
Alcohol by Volume: 6.0%
Alcohol by Weight: 4.7%
Ingredients
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British two-row 9.00 lb, mashed
American chocolate malt 1.00 lb, mashed
Crystal 80L 0.75 lb, mashed
Roasted barley 0.50 lb, mashed
CaraPils 0.50 lb, mashed
Lactose 1.00 lb, extract
Kent Golding 1.50 oz, pellet, 60 minutes
Kent Golding 0.50 oz, pellet, 10 minutes
London Ale yeast 1.00 unit, package
Directions: Mash grains at 154 degrees, collect 6 gallons of wort, boil for 60 minutes adding hops at required times, chill wort to 70 degrees, pitch yeast.
yup, i've ordered my supplies, should get them on Friday, brew shortly after that.
I had planned on brewing this last weekend, but the local shop was slammed and unable to mill my grains. Just ended up picking the grains up tonight and should be able to brew this over the weekend. Should be good!
DT
just got my supplies today, wont be able to brew till next weekend, brewing a czech pilsner tonight, had to get that done first for a new years eve party.
Has anyone in the community started yet? how did it go? any pics?
It's going to take a couple weeks, mine and RM fermenters are full.
Racking his batch over this weekend.
I'll email him and see if he wants to go in on this batch, we just have more fun brewing together then doing solo.
So I finally got around to brewing this yesterday (Sunday). All went smooth and I finished the batch in about 4 hours, including sanitizing in the beginning and clean up at the end. I did the all grain version and was shooting for an OG of 1.060. I was a little on the low side pre-boil, so instead of my planned 45 minute boil I did a full 60 minute boil. Ended up with exactly 5 gallons of wort at an OG of 1.070, guess it's better to be over than under, ha. I went ahead and just added a 0.5 gallon of water before pitching the yeast and pulled the OG down a little closer to the intended. Didn't bother making a starter for this one and just used a smackpack of Wyeast 1028 London Ale yeast. It's sitting at about 66° and it wasn't bubbling as of this morning, but I expect it to be bubbling once I get home from work.
So it seems all went well, but only time will tell.
After it's done in primary, I might split it off into two secondary carboys. The first as it should be and the second I'm contemplating of letting a little bit of the stout sour and adding back into the carboy, kind of like Guinness does (no more than 3%) to see if I can get that twang. I've got a week or so to decide though, ha.
DT
I hope it comes out well for you dmofot.
I also hope it doesn't take me a couple weeks to get the supplies together, I'm looking forward to brewing this recipe, sounds challenging.
Silly question, when do I add the lactose, at knockout?
Or do I mix it in in the primary?
Marv. wrote:
Silly question, when do I add the lactose, at knockout?
Or do I mix it in in the primary?
I believe it really doesn't need to be boiled long, if at all. I just put it in with 15 minutes left on the boil.
DT
thanks.
Trying to get the ingredients together, looking forward to brewing this one. this one.