Milk Stout Homebrew Recipe

A while back I found beer recipes for partial-grain Saison and Milk Stout on Homebrew.com*.  I brewed both of the recipes and was very happy with the results.

I took notes along the way on each of the brewing sessions.  I wisely posted my Saison recipe notes but never got down to doing the same with the Milk Stout recipe.  As this was a few years ago, both beers are long gone now and I can no longer find the Milk Stout notes.

I am going to try making the Milk Stout again and this time I am choosing to start out with this post and I will come back to edit whatever I change along the way.  This is the Milk Stout ingredient list that I will be using this time:

Milk Stout Ingredients

I am buying these items from NorthernBrewer.com and have included links to each item.

• 1 pound Briess Caramel 120L malt
• 12 ounces Briess Organic Roasted Barley malt
• 8 ounces Briess Organic Chocolate malt
• 1 pound Flaked Oats
• 5 pounds Northern Brewer Dark Malt Syrup
• 1.25 ounces UK Kent Goldings Hop Pellets
• 1 pound Lactose
• 1 teaspoon Irish Moss
• Wyeast 1318 London Ale III yeast

Milk Stout Directions

1. Mill the malted barley (I am buying it milled.)
2. Add the flaked oats to the malted barley and place the mixture into grain bag.
3. Steep the filled grain bag in 2 gallons of  150° F hot water for 30 minutes.
4. Remove the filled grain bag from the water
5. Add the Dark Malt Syrup
6. Bring to a boil
7. Add the Kent Goldings hops.  Return to boil.  Mixture will foam up.  Add and remove from heating until mixture stops foaming over.
8. After foaming stops, boil for 35 minutes
9. Add the lactose and Irish Moss.
10. Boil for 15 minutes
11. Remove from heat and place in an ice bath to cool. 
12. Decant into fermenter.
13. Cool to below 85° F. (A wort chiller is helpful here.)
14. Move the unfermented beer (wort) into your bew bucket and add 3+ gallons of cold water until the mixture of wort and water equals 5 gallons total.
15. Add yeast.
16. Wait 10 minutes and then give the top of the mixture a quick stir.
17. Seal brew bucket, add airlock and leave in 75 ° F area.
18. Wait three weeks and then move to second fermentation in different brew bucket.
19. Seal brew bucket and add airlock and leave in 75 ° F area.
20. Wait two weeks and then move to bottling bucket.
21. Add priming sugar and bottle.
22. Wait at least 3 weeks before drinking

Approximate alcohol content: 4.5 percent.

*The article on Homebrew.com indicates that this recipe was originally found at HomebrewAdventures and includes a dead link to HomebrewAdverntures.  On further examination, I found that HomebrewAdventures.com appears to be gone so I cannot link back to that post.