Milk Stout

Pirate_Pete · May 22, 2019

I've been thinking about making a Milk Stout for a while now.
There are a few threads on here, but I thought I'd start afresh.

Stopping off at the shops on Friday I bought on impulse.
Coopers Irish Stout, lactose and some rolled oats.

I've read that people use the rolled oats in stout, but really have no idea what to do with them.
Steep I presume but how much and how much lactose?
Brew it short down to 18 or 20 litres?

I already have Light Dry Malt. I could call in and buy some Dark Dry Malt.

Kit yeast or some S04 I have here?

Thoughts everyone?

HarryFlatters · May 22, 2019

I made a milk stout with the Coopers Irish Stout can, a kilo of dark DME & 200g lactose, brewed short to 21 litres.

I let that ferment for a week, then added a tincture that I had percolating in the fridge made of vodka, cacao nibs and vanilla. It turned out brilliant, but next time I think I'd use light DME and I'd use dark rum in the tincture over vodka.

It took about 3 months to get to its best, but it really is lovely.

Edit: I didn't bother with a steep or mini mash, and I used the kit yeast.

Spudhead94 · May 22, 2019

With the lactose front I tend to go with 25g per litre (500g per 20L batch) and its worked great, great mouthfeel and not too sweet, I wouldn't add rolled oats in a kit beer only AG.

LME works fine, I used it in a wilko chocmeister stout kit and could confidently say I don't feel changing it to DME would've made a difference. +1 for what flatters said about steeping some adjuncts in vodka and adding in later - I add mine at bottling and tend to age for a good 6 months.

The best adjuncts for a milk stout are, Coffee, Vanilla, Cacoa nibs, Mint, Bourbon and Blueberries.

Yeast - If you want a dryer stout go with US-05 but US-04 is a recommended alternative to Wyeast London Ale III which is the best for sweet stouts IMO.

Clint · May 22, 2019

Porridge for brekkies it is Pete! What have you decided?

terrym · May 22, 2019

You will need to mash the oats with a diastase containing grain (like pale malt) to convert the starch into sugars, although with a stout you won't necessarily see the starch haze if you don't bother with a mash.
I do this to my Coopers Stouts (and favour the Irish)
https://www.thehomebrewforum.co.uk/threads/coopers-irish-stout-review.17818/page-3#post-802573
The Irish kit yeast is fine if a little slow (compared to the Original kit yeast).

Pirate_Pete · May 25, 2019

Clint said:
Porridge for brekkies it is Pete! What have you decided?

I don't know yet.
I've just finished working three long days, so too hard to even think about it.
Yeah, winter will be here soon so porridge for breakfast or chuck it on the front lawn for the ducks.
I'll probably make a Coopers APA next anyhow. This will be made in the next few months.
I'll google a bit more about roll oats. I would have sworn I read people put them in kit stouts.
But you know how it is, drinking while surfing the net.

Clint · May 25, 2019

I do know ..

Pirate_Pete · May 27, 2019

I found a thread on the Coopers forum where someone was going to make a stout with rolled oats.
I asked how it turned out. He said he decided not to do it as...
Rolled Oats + Water = Porridge.

I might have to forget about this one for a while. I'm running low on stock and I'll have to brew something that'll be ready to drink in 6 weeks.

Milk Stout

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