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.

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
Cook Time1 hour 14 minutes
To Ferment26 days
Course: Beer
Cuisine: Ale
Keyword: Milk Stout
Servings: 40 Pints
Calories: 200kcal
Author: Dan Smullen


  • 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


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)
  • 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


  • 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!
Makes 🍻Ready to Drink 🍺Estimated ABVBitterness RatingColor Rating
23 Litres (40 Pints)5 Weeks5.2%25 IBU63.6 EBC

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

What is the history of Milk Stout?

Milk Stout, also known as Sweet Stout, was originally brewed in England in the early 1900s. It gets its name from the addition of lactose sugar, which is not fermentable by yeast, and creates a subtle sweetness in the beer.

What are the key ingredients in this Milk Stout recipe?

The key ingredients in this Milk Stout recipe are Pale malt, Chocolate malt, Medium crystal malt, Roasted barley, Flaked barley, Special B malt, Challenger and Golding hops, lactose sugar, and Wyeast 1318 London Ale III yeast.

What type of yeast is used in this recipe?

Wyeast 1318 London Ale III yeast is used in this Milk Stout recipe.

Dan Smullen Beer is my life profile

Hi, I'm Dan, founder of BeerIsMyLife. I've been an avid homebrewer for over ten years, and beer is my true passion. I've traveled all over the world, visiting breweries, tasting beer, as well as making my own batches. I set up this blog to share that experience with you.