Help with a Coffee Milk Stout recipe

I ordered the following all-grain coffee milk stout kit from geterbrewed:

https://www.geterbrewed.com/stove-top-ingredient-kit-coffee-milk-stout/

It comes with the malt in one bag, flaked oats in another small bag, 15g of aurora hops, 100g of lactose, yeast and a whirlfloc tablet, the instructions are as follows:


Mash
60 minute Mash Time at 66 degrees
Heat 2.4 litres of water to 70 degrees, add the malt & stir gently, the temperature of the
water will drop when the grains are added.
Every 10 minutes or so check the temperature of the grain and turn the heat on if required.
When you are nearing the end of the 60 minute Mash time prepare heated water( 3.8 litres
of water to 77 degrees) this water will be used for sparging.
Sparge
Place a fine mesh strainer over a stockpot and pour the grains into the strainer, leaving the
liquid behind, now pour your sparging water over the grains to extract all the sugars.
Boil
Bring the wort to a rolling boil and add hops at intervals as indicated on packages
At the end of the boil at the lactose and coffee.

I'm reasonable ok with the mash stage I assume I just add the bigger bag of malt and flaked oats together (flaked oats are not mentioned in instructions) at mash stage. However I'm a little unsure of when to add the hops and also how much coffee to add?

Should I just throw in all the hops at start of boil I should add this is not mentioned on the hops package as per instructions.

Should I add coffee at end of boil? I've looked up other recipes and they all seem to add it a few days after fermentation starts also how much coffee should I add for a 5 litre batch?

I've asked geterbrewed for more details but would really like to start it this weekend if possible so thought I'd ask here?

Thanks

- Your correct with mashing the oats with the malt

- You say, "add hops at intervals as indicated on packages". The numbers mean X mins of the boil to go. So if you have one packet with 60min written on it. If your boiling for 60 mins, this goes in the boil staight away. The next packet of hops goes in at the next highest number, so if it say 30min is would go in with 30 mins to go. The next might say 10 mins so that goes in with 10 mins to go, etc.
However looking at the piccy on GEB's web site their only seems to be one packet of hops which is fairly consistant with a lot of milk stout recipes. I recently made a milk stout and only added one bittering addition at the start of the boil

- Im not 100% sure about the coffee as I've never used it in a brew. Iirc from reading posts from forumites who have, you brew up some coffee using a french press or some other coffee maker then at it either at the end of the boil or at bottling time. I seem to remember @BeerCat may have used coffee in a brew so may be able to advise better than me

Thanks for that. Yeah only 1 hops packet was included but there was no information on the package stating when to add the hops or if to divide it up into different amounts to be added at different times during the boil so maybe will just add them at the one time at start of boil.

dleary said:

Thanks for that. Yeah only 1 hops packet was included but there was no information on the package stating when to add the hops or if to divide it up into different amounts to be added at different times during the boil so maybe will just add them at the one time at start of boil.

Click to expand...

Defo sounds like just a bittering addition to me. If your able to weigh the hops I could probably tell you for sure

Edit: Doh! it's 15g isnt it.

Just done some calculations and 15g of 8.8aa% at 60mins for 5L seems high for a milk stout. But as I mentioned the usually hop schedule for milk stout is just one bittering addition and no later flavour/aroma additions

A milk stout can be just a dry stout with lactose added to it. Which was what I did a couple of weeks ago. I was making a dry stout. Then remembered I had some lacotose so just added it and lowered the hop amounts accordingly.
It looks like the GEB stout may be a dry stout with lactose added but the hop amounts not lowered as the hop level is the correct level for a dry stout

I've used a litre of cold brew coffee made with a 100g of beans in a 20 litre batch. I add it a day or two before bottling

Yeah thinking I'll just add the coffee once I've more or less finished fermentation. I've been doing a bit of reading online and there seems to be multiple ways of doing it either in boil, in the primary or secondary. Going to give this a go today.

Thanks for all the replies I'm going to just add in the all the hops at start of boil and then add coffee in before bottling.
I'll post back here if I here back from GEB with what they suggested just out of curiosity more than anything else!

Well got that done and it's in the fermenter now and nice mess made along the way! I'm sure things will go smoother with practice. It didn't help that I also got the bright idea to bottle an extract IPA while the stout was boiling and knocked a couple of bottles over so whole place is smelling of beer!