Milk stout recipe help please?

Discussion in 'General Recipe Discussion' started by suffolkbeer, Jan 5, 2019.

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  1. Jan 5, 2019 #1

    suffolkbeer

    suffolkbeer

    suffolkbeer

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    Hi there,
    I’m trying a new recipe which will be a milk stout but am worried that something’s gone wrong somewhere.....

    I formulated the recipe on brewers friend and broadly speaking it’s a fairly standard milk stout recipe taking inspiration from others including mikkeller.

    It’s my second attempt at the recipe.

    Attempt 1:
    I used Crossmyloof pale ale yeast.
    Vigorous fermentation for first couple of days then airlock stopped working.
    I checked gravity after a week and it had only gone down to 1.030
    I tried all known methods to rouse the yeast (including pitching more) and nothing. Left for a further week then found batch was infected so ditched it.

    Attempt 2:
    A week ago i we tried the recipe.
    This time with us05 yeast.
    Basically the same in terms of vigorous ferment formday or so then nothing at airlock.
    I’ve just checked SG and it’s at 1.030!
    Is there something up with my recipe?

    Note: FV is in a temperature controlled environment at a steady 20deg C.

    I’m planning on leaving beer in FV for another week anyway, but am
    Worried by gravity as it should be down to near FV by now?
     

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  2. Jan 5, 2019 #2

    MyQul

    MyQul

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    13% lactose is a decent amount . I used 5% when I made a milk stout
     
  3. Jan 5, 2019 #3

    suffolkbeer

    suffolkbeer

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    I know it’s quite a lot!
    I’m fact it’s right at the upper end, lol. I was using a recipe from the mikkeller book of beer for my inspiration, they had about 18.5% lactose in there so I though I’d toned mine down quite a bit .

    Still I should be down to 1.019ish for my FG unless I’m missing something?
     
  4. Jan 5, 2019 #4

    MyQul

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    Looking at your reciep, you've got a lot of specialty grain/adjuncts in there. I dont normally use more than 9% flaked barley or oats in a recipe, you have 21%. You have over 17% chocolate malt in their too, along with all the lactose. Im thinking this why its stuck
     
  5. Jan 5, 2019 #5

    suffolkbeer

    suffolkbeer

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    Ah I see!
    Recipe is at fault, more work needed there then!!
     
  6. Jan 5, 2019 #6

    MyQul

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    Yes, I think so. When I saw mikkeller in your OP a little alarm bell rang, as he does seem to like to go big on his specialty malts/adjuncts and if you get this wrong you'll end up with a stuck ferment
     
  7. Jan 5, 2019 #7

    suffolkbeer

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    Do you think this is likely to work (or have you got a reliable recipe I could try? I’m planning on adding coffee once fermented but have a plan for how to do this so just need a reliable milk stout)
     

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  8. Jan 5, 2019 #8

    MyQul

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  9. Jan 5, 2019 #9

    BeerCat

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    I would say it finished about right with the large amount of roast malts and lactose.
    If you steep roast barley on its own you will be amazed at the sugar content.
    Most milk stout recipes I have seen are around 8% dark malts and I have never seen any more than 500g of lactose in any recipe. You could add it at the end once you know your FG. A little goes a long way.
    I have made a RIS with 20% cold steeped roast malts and I had to make sure I mashed everything else low and had a vigorous fermentation to end up with a drinkable beer.
     
  10. Jan 5, 2019 #10

    suffolkbeer

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  11. Jan 5, 2019 #11

    MyQul

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    I made a milk stout that I enjoyed which was pretty simple. I'll post the recipe later
     
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  12. Jan 5, 2019 #12

    suffolkbeer

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    So what about his recipe then?
    Apparently it’s a clone of Left Hand milk stout
     

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  13. Jan 5, 2019 #13

    MyQul

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    Looks good, similar to mine, same grains (apart from I didnt use munich) but the amounts are different on my recipe
     
  14. Jan 5, 2019 #14

    MyQul

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    Here's Mine

    Hecete Queen of Midnight Milk Stout

    12L

    Original Gravity (OG): 1.055 (°P): 13.6
    Final Gravity (FG): 1.014 (°P): 3.6
    Alcohol (ABV): 5.40 %
    Colour (SRM): 34.9 (EBC): 68.7
    Bitterness (IBU): 46.9 (Average)

    2.347kg Lager Malt
    300g Flaked Barley
    156g Chocolate
    156g Crystal 60
    156g Roasted Barley
    170g Lactose added @10min

    11.5g Magnum (11.1% Alpha) @ 60 Minutes (Boil)


    Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes

    Fermented at about 20°C withUS-05
     
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