I’m planning on making a milk stout this weekend & would like opinions on my recipe.
9# 2-Row
1.5# Caramel 80L
.75# Chocolate Malt
.75# Victory Malt
.50# Roasted Barley
2 oz Willamette - 60 min
.75# Lactose
White Labs WLP004 yeast
Estimated Starting Gravity - 1.060
Estimated final Gravity - 1.016
Just my personal preference…
If you’re using American 2-Row - 8 lbs. 2-Row & 2 lbs. Munich or 10 lbs. Maris Otter
.75# Caramel 60 or 80L
1.00# Chocolate Malt
.50# Roasted Barley
4 oz. Black Patent
Hops & Yeast look good to me. Cheers!!!
Just curious…Any reason for the Black Patent, other than color?
I like the addition of the Munich.
I still haven’t used Marris Otter.
Are the characteristics somewhere between American 2-Row & Munich?
Black Patent for color & optional IMO. I just like it jet black…
I prefer using MO in my Sweet Stouts but have found that a combination of 2-Row & Munich comes sorta close if MO isn’t available. Here’s another twist. Add a few vanilla beans to a bottle of bourbon or whiskey, age it a couple of weeks & add it to your Sweet Stout when serving. About 1 Tablespoon per pint. MMMMM! I use 8 Bourbon Madagascar Extract Grade beans per 1.75L. Cut the beans 1-2" & split lengthwise to expose the innards. Shake it once in a while to mix it up. Cheers!!!