Codename : Westfort Milk Stouthorpe
As I have covered off most of the stout styles I enjoy drinking, it was time to try a milk stout, also known as a sweet stout. Introducing some lactose sugar sweetens the profile of the stout, while not contributing to the fermentable sugars.
- 1 lbs 13 oz Maris Otter malt (3.8L)
- 2 oz Chocolate malt (36oL)
- 2 oz Crystal dark (100L)
- 2 oz Torrified wheat
- 1.5 oz Roasted barley (488L)
- 0.10 oz Cascade hops at 60 minutes
- 0.20 oz East Kent Golding hops at 15 minutes
- ¼ tsp Irish Moss (optional) at 15 minutes
- 2 oz lactose
- 0.20 oz East Kent Golding hops at 10 minutes
- 0.20 oz East Kent Golding hops at 5 minutes
- 0.20 oz Fuggle hops at 0 minutes
- 6 ml Nottingham Ale yeast
Anticipated ABV : 5.3%
Anticipated IBU : 29
Anticipated SRM : 35
Target OG : 1.058
Pre-boil SG : 1.036
Target FG : 1,018
Brewhouse (in)efficiency : 65%
- Prepare 7.6L strike water, 159F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152 F.
- Calibrate the sonic screwdriver.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring up to a boil, 212F, set the timer for 60 minutes. Add hops, yeast nutrient and Irish Moss as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare yeast mixture.
- Add wort to the jug. Pitch yeast.
- Store in a cool place for primary fermentation for 7-14 days.
- Sanitise everything required for bottling.
- Transfer from carboy to bottling pot.
- Prepare 24g corn sugar with enough hot water to dissolve it. Add to pot.
- Preferably conduct bottle conditioning for at least 6 weeks. You can crack one open early, but you might be disappointed. You have been warned.
- Pre-boil gravity was achieved. As the boil progressed, the gravity was heading towards 1.058. With the addition of the lactose, 1.068 was achieved
- Set BHE back to 65%, this seems to be the optimal setting for my home setup.
- A new/old mistake was made. Instead of buying the milled grain, I got regular malted barley. Previously I would just use a food processor to grind it. 20 lbs of barley was too much for me to want to put through it, so I finally purchased a grain mill.
Brew day : 11-Nov-2022
Bottling day : 19-Nov-2022