Left hand milk stout clone Recipe

Recipe Info

Recipe Image

Left hand milk stout clone

by on
All Grain
5.5 Gallon(s)
7.5 Gallon(s)
60 min
75%
https://www.homebrewersassociation.org/homebrew-recipe/left-hand-milk-stout-clone/ To brew the Left Hand Milk Stout clone, mash at 151°F (66°C) for 90 minutes. Boil for 90 minutes, following hop schedule. Add lactose 15 minutes before end of boil. Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week. lactose 15 min **don't include in mash calculation** whirlfloc 10 min yeast nutrient 10 min

Fermentables

56% - Maris Otter Pale - UK
7.7
38
3
Mash
9% - Roasted Barley - US
1.2
25
300
Mash
9% - Lactose - Milk Sugar - US
1.2
41
1
Late
6% - Caramel/Crystal 60 - US
0.87
36
60
Mash
6% - Munich - Light 10L - US
0.87
35
10
Mash
6% - Chocolate Malt - US
0.87
34
350
Mash
4% - Flaked Barley - US
0.55
32
2
Mash
4% - Flaked Oats - US
0.55
37
1
Mash

Hops

Magnum
0.3
Pellet
Boil
60 min(s)
12
10.3

Yeast

White Labs California Ale WLP001
77%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Left hand milk stout clone
  • 5.50 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.071 OG
  • 1.016 FG
  • 16.1 IBU (tinseth) Bitterness
  • 0.23 BG:GU
  • 44.3° SRM Color
  • 75% Efficiency
  • 7.0% ABV Alcohol
  • 240 per 12oz Calories
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