Straightforward · 20 litres · all grain
Milk Stout
Lactose is the one sugar brewing yeast cannot touch, so every gram you add stays as sweetness and body. The result rounds the roast into something closer to chocolate milk than coffee.
Original gravity
1.055
at 70% efficiency
Final gravity
1.017
68% apparent attenuation
Alcohol
4.9%
by volume
Bitterness
22 IBU
Tinseth
Colour
31.9 SRM
63 EBC, Morey
Grain bill
5.25 kg
0.26 kg per litre
Brewed to Sweet Stout, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
The lactose is irreversible. There is no way to dry out a milk stout after the fact, so err low: 450 g in 20 litres is already clearly sweet.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pale two-row malt | 3.70 kg | 2 L | 37 ppg | 70% |
| Lactose Unfermentable, so all of it stays. Add at 10 minutes and weigh it rather than guessing. | 0.45 kg | 0 L | 35 ppg | 9% |
| Crystal 60L | 0.35 kg | 60 L | 34 ppg | 7% |
| Chocolate malt | 0.30 kg | 350 L | 28 ppg | 6% |
| Roasted barley | 0.15 kg | 500 L | 25 ppg | 3% |
| Flaked oats | 0.30 kg | 1 L | 33 ppg | 6% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| East Kent Goldings | 40 g | 5% | 60 min | 22.2 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 68C for 60 minutes.
- 02Boil 60 minutes, stirring the lactose in with 10 minutes left so it dissolves and sanitises.
- 03Ferment at 19C. Expect the final gravity to read high; that is the lactose, not an unfinished fermentation.
- 04Confirm it has finished by taking two readings two days apart before packaging at 2.1 volumes.
Numbers for the day
- Mash
- 68 C for 60 min
- Strike water at 3 L/kg
- 74.6 C
- Strike volume
- 15.8 L
- Boil
- 60 min
- Ferment
- 18-20 C
- Carbonate to
- 2.1 volumes
- Priming dextrose
- 97 g
- Yeast
- English AleSafAle S-04
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.1 volumes this one needs about 97 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99