Sweet or Milk Stout

Wassa · Post by **Wassa** » Saturday Jun 03, 2006 7:36 pm

Has anyone got a good recipe for a sweet stout?

I was thinking along the following lines:

1 can TCB Rapid Creek Stout
1kg liquid Chocolate Malt
500gm DDME
400gm lactose
Crystal Grain
15gm Fuggles Dry hopped
Make up to 22 litres.

I am not using any dark roasted grains because i am not a big fan of the charcoal taste of normal stouts and thought the sweetness from the lactose and the crystal grain would alleviate the "burnt" flavours and the chocolate malt would add further complexity.

Any comments would be appreciated. Thanks guys.

Wassa

gregb · Post by **gregb** » Sunday Jun 04, 2006 6:05 am

Looks good. Are you doing just a steep on the Crystal grain?.

I've not tried the Rapid Creek stout, anyone who has care to comment?

Cheers,
Greg

Wassa · Post by **Wassa** » Sunday Jun 04, 2006 10:04 am

Greg,

Yeah, i'm gonna steep the grain in 70 degree water in a coffee plunger and then add the "juice" to the brew. Hoping to get the sweetness from the grain as well as the complexity.

Post by **Oliver** » Sunday Jun 04, 2006 12:58 pm

Wassa,

400g of lactose is the most I'd use, at least as a first effort. I made a stout with 250g once, and it was quite sweet. You can also add more next time, but if it's too sweet to start, you might end up with an unpleasant beer.

Here's the recipe, which can also be found on the Our Homebrews section of our website at http://www.homebrewandbeer.com/ourhomebrews.html

No.3 Mountmellick Stout
1 can Mountmellick Stout
1kg dark malt
250g lactose

BREWING NOTES Brought all to boil and added to fermenter. Pitched yeast at 32C.
* Two bottled with priming sugar and teaspoon of coffee
* Two bottled with two teaspoons of drinking chocolate
* Two bottled with one black liquorice jelly bean (awful)
* One bottled with two black liquorice jelly beans (ditto)
* Remaining 23 with sugar only

TASTING NOTES Very nice stout. 22.10.01: A beautiful, smooth, balanced stout with a finely beaded head and beautiful carbonation. Yum, yum. Very easy drinking.

melbourne man · Post by **melbourne man** » Thursday Jun 22, 2006 12:52 pm

where it says 1kg dark malt above does this mean dark dried malt extract or dark liquid malt extract.

Post by **Oliver** » Thursday Jun 22, 2006 9:35 pm

melbourne man wrote:where it says 1kg dark malt above does this mean dark dried malt extract or dark liquid malt extract.

Hmmm. Buggered if I remember. This was in my very early days and such things didn't seem that important then. I suspect it was probably liquid malt though.

Cheers,

Oliver

melbourne man · Post by **melbourne man** » Thursday Jun 22, 2006 11:00 pm

I'm going to give the Mountmellick Stout recipe above ago for my next brew with 1 kg of DDME and 250g of lactose.

Beerdrinker32 · Post by **Beerdrinker32** » Friday Jun 23, 2006 12:43 am

hi did a mount mellick stout 10yrs ago, was the best ive done. drank some at 3yrs old were great!!! does anyone know where i can get one in syd northernbeaches side? also added a kilo of dark dried malt and some lactose if i remember correctly

melbourne man · Post by **melbourne man** » Friday Jun 23, 2006 10:42 am

how much for a total volume 18L, 20L or22L, i was thinking 20L.

Krusty · Post by **Krusty** » Friday Jun 23, 2006 5:29 pm

I go 18L when I make stouts, makes them nice and dense. I've got a Mountmellick Stout at the moment that's like drinking a coffe/chocolatey sort of velvety thing... mmmmm.... Hard to describe, but I know what I mean...
I'll have to get the recipe and put it on here.. I haven't got access to it atm.

NTRabbit · Post by **NTRabbit** » Friday Jun 23, 2006 9:09 pm

melbourne man wrote:how much for a total volume 18L, 20L or22L, i was thinking 20L.

Judging by Olivers listing of 30 bottles, I'd say he made it to 22L, but personally I'd go with the 20L idea. My own Stout was made to 18L, but then it wasn't a Milk Stout.

melbourne man · Post by **melbourne man** » Friday Jun 30, 2006 6:58 pm

should i boil up the malt and the lactose then add it to the fermenter with the can and water to 18L? or should i add the lactose later or maybe not boil it at all.

anti-fsck · Post by **anti-fsck** » Saturday Jul 01, 2006 11:15 am

I've had milk stouts with only 200g of lac, and even then my teeth hurt drinking it. The lac is very sweet, so I'd recommend using it sparingly unless you like 'em like that.

Post by **Oliver** » Saturday Jul 01, 2006 11:56 am

melbourne man wrote:should i boil up the malt and the lactose then add it to the fermenter with the can and water to 18L? or should i add the lactose later or maybe not boil it at all.

MM,

Dissolve all the ingredients in hot/boiling water and add them to the fermenter at the same time.

Cheers,

Oliver