Milk Stout Recipe

Looking for a silky smooth beer with hints of chocolate and coffee? Then this Milk Stout recipe is perfect for you! Originally created by adding milk to porter, Milk Stout has become a popular beer style in its own right. This recipe yields 40 pints of rich and delicious Milk Stout that’s perfect for sharing with friends and family.

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Milk Stout

Milk Stout was traditionally made by adding milk to porter – for serving to labourers at lunchtime. It is a silky smooth beer with hints of chocolate and coffee.

Prep Time1 hour hr

Cook Time1 hour hr 14 minutes mins

To Ferment26 days d

Course: Beer

Cuisine: Ale

Keyword: Milk Stout

Servings: 40 Pints

Calories: 200kcal

Author: Dan Smullen

Equipment

• 1 Large stockpot or kettle
• 1 Fermenting vessel (bucket, carboy, or conical fermenter)
• 1 Airlock and stopper
• 1 Thermometer
• 1 Strainer or colander
• 1 Funnel
• 1 Hydrometer (optional but recommended)
• 1 Bottles or keg for bottling/kegging the finished beer

Ingredients

For the Mash – Liquor 13.5 Litres (23¾ Pints) – Mash Time 1 hr – Temperature 67°c/153 °F

• 9.2 lb Pale malt Quantity 4.2kg
• 10½ oz Chocolate malt Quantity 300g
• 10½ oz Medium crystal malt Quantity 300g
• 7 oz Roasted barley Quantity 200g
• 7 oz Flaked barley Quantity 200g
• 7 oz Special B malt Quantity 200g

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins

• 1 oz (Hops) Challenger 7% When to add – At start of boil (IBU 21.7)
• ⅓ oz (Hops) Golding 5.5% When to add – For last 15 mins of boil (IBU 3.3)
• 1 tsp Protofloc Other – When to add – For last 15 mins of boil
• 10½ oz Lactose sugar Other – When to add – For last 10 mins of boil

To Ferment – 20°C (68°F) – Conditioning 4 weeks at 12°C (54°F)

• 1 Wyeast 1318 London Ale III

Instructions

• Heat 13.5 liters (23.75 pints) of water in a large pot or kettle to 67°C/153°F. Add all the grains and stir well to ensure that there are no dry pockets.
• Maintain the temperature at 67°C/153°F and let the grains mash for 1 hour.
• After 1 hour, strain the liquid (wort) from the grains into another pot or kettle using a strainer or colander. This is the first runnings.
• Sparge the grains with 27 liters (47.5 pints) of hot water at 77°C/170°F. This is the second runnings.
• Bring the combined wort to a boil, add 1 oz of Challenger hops and boil for 1 hour.
• Add 1/3 oz of Golding hops, 1 tsp of Protofloc and 10.5 oz of Lactose sugar at the last 15 minutes of the boil.
• After 1 hour and 15 minutes of boiling, cool the wort to 20°C (68°F) as quickly as possible. You can use an immersion chiller, a counterflow chiller, or a heat exchanger for this purpose.
• Transfer the cooled wort to a sanitized fermenting vessel and add the Wyeast 1318 London Ale III yeast. Seal the fermenter with an airlock and stopper.
• Ferment the beer for 26 days at a temperature of 20°C (68°F).
• After fermentation is complete, bottle or keg the beer and condition it for 4 weeks at 12°C (54°F).
• Enjoy your homemade Milk Stout!

Silky Smooth Beer

Looking for a beer that’s smooth and creamy with hints of chocolate and coffee? Look no further than this Milk Stout recipe!

Rich and Complex Flavor

This recipe uses a combination of pale malt, chocolate malt, crystal malt, roasted barley, flaked barley, and special B malt to create a complex and delicious base. The addition of hops and lactose sugar helps to balance out the flavors and create a beer that’s rich and satisfying.

Perfect for Sharing

With 40 pints per batch, this Milk Stout recipe is perfect for sharing with friends and family. Whether you’re hosting a party or just relaxing at home, this beer is sure to be a hit.

Easy to Make

Despite its rich and complex flavor, this Milk Stout recipe is actually quite easy to make. With just a few key ingredients and some basic brewing equipment, you can create a delicious beer that’s sure to impress.

FAQ on Making this Milk Stout Recipe