Milk Stouts

[Jon1964]

Hi all
Got two brews, both kits in fermenters a courage directors, and a young's American IPA.
Quite fancy a milk stout, anyone got a recommendation, hoping for about 5% or higher one.
Cheers Jon

 

[MrRook]

Do you have a favorite stout kit? It can be made into a milk stout by adding lactose.

 

[Jon1964]

Do you have a favorite stout kit? It can be made into a milk stout by adding lactose.

I'm thinking about St Peters cream stout as a possible to modify using lactose as you suggest.??
How much lactose, and when would you add, at fermentation start, or when priming pb.
Cheers Jon

 

[MrRook]

I'm thinking about St Peters cream stout as a possible to modify using lactose as you suggest.??
How much lactose, and when would you add, at fermentation start, or when priming pb.
Cheers Jon

I used 8 ozs in a 3 gallon batch. It was added to the last 10 minutes of the boil.

 

[Scrattajack]

I found this when I was planning one:

"Rough guidance for 5 gallons:​

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0.25 lb lactose just takes the edge off dryness​

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0.5 lb lactose begins to taste slightly sweet and full​

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0.75 lb lactose is a good moderate amount to be obvious without overpowering​

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1 lb lactose is positively sweet and full​

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>1 lb lactose in 5 gallons tastes over the top syrupy​

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For milk stout, if not sure how much to use, start with 0.5-0.75 lb in the initial boil. Then on packaging day, give it a taste and if needed, add 0.25 lb at a time until it tastes right to you."​

I can't remember where I nicked it from and didn't go ahead with the brew in the end but it seemed a useful start despite being in American.

 

[Northern_Brewer]

Could always go back to the original : Let's Brew Wednesday - 1936 Mackeson Stout

Ron's written quite a bit about the history of Mackeson, it's an interesting story.