Left Hand Milk Stout approximation in order to use up my leftover grains.
I did a second and batch added vanilla and chocolate to the secondary. Both turned out great.
If you enjoy Sweet Milk stouts you will love this brew.
Fermentables
51% - 2-Row - US
6
37
1
Mash
9% - Caramel/Crystal 120 - US
1
35
120
Mash
6% - Black Malt - UK
0.75
28
500
Mash
6% - Coffee Malt - UK
0.75
36
150
Mash
6% - De-Bittered Black - BE
0.75
34
500
Steep
9% - Flaked Barley - US
1
32
2
Mash
4% - Rolled Oats - US
0.5
33
2
Mash
9% - Lactose - Milk Sugar - US
1
41
1
Late
Hops
Magnum
0.5
Pellet
Boil
60 min(s)
12
19.3
Yeast
Fermentis Safale US-05
81%
Other Stuff
Cocoa Nibs
4
oz
FlameOut
Cocoa Nibs
8
oz
Secondary
Vanilla Beans
3
each
Secondary
Mash Steps
Mash-Out
Infusion
170
30 min
Saccharification Rest
Infusion
154
75 min
Special Instructions
1.add 4 oz cocoa nibs to kettle at flame out
2.soak 8 oz cocoa nibs and 3 vanilla beans in vodka add to secondary
3.Vanilla and Cocoa additions are optional. I was using up items i had on hand but it turned out fantastic
4.Use 1/2 lb lactose in boil add remaining to taste once sampled prior to kegging
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