Coffee Milk Stout – All Grain Recipe Kit. This recipe is not your usual milk stout recipe. It is heavy on the chocolate and light on the roast. But the addition of cold infused coffee will give you a smooth rounded beer that is very easy to drink. Expected Brew Figures: (Based on 65% mash efficiency): OG: 1.058 – 1.065. FG: 1.020. IBU: 23. ABV: Approx 6.1%. Volume: 23 L . …
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Milk Stout Big Brew 1999 Creamy, Sweet and Delicious. This Milk Stout is loaded with specialty malts. Plenty of Chocolate and Roast balanced by the sweetness of Crystal Malt. Sure to satisfy andy stout lover. Original Gravity :1.067 Final Gravity :1.017 Extract Recipe Color SRM :55.23 K99-0160 Alcohol by Volume :6.44 Procedure : Please read all the instructions before you …
Milk Stout Recipe 1 Mash the grains, place them in grain bag and steep them 2.5 gallons (9.5 l) of 170 degree F (77 degree C). ... 2 Wait for conversion for 2 hours. 3 Raise the temperature to 168 degree F or 76 degree C for mashout. 4 Hold 10 minutes . 5 Sparge with about 5 gallons of water. ... 6 Add hops at 45 minutes. More items...
The reason why it’s a small batch is because most people have access to a small pot that they can use to make beer and you can brew on the stove in the kitchen. There are only a couple of extra things you need. The Milk Stout uses malt extract, special malts and hops.
In a separate pot, boil 3 gallons of water for 15 minutes. Add two of these gallons to a clean and sanitised fermenter. Keep the other gallon of water covered , in reserve. Bring the wort to a boil and slowly but vigorously mix in the dry malt extract.
Mash the grains, place them in grain bag and steep them 2.5 gallons (9.5 l) of 170 degree F (77 degree C). Strike temperature should be 152 degree F or 67 degree C . Wait for conversion for 2 hours. Raise the temperature to 168 degree F or 76 degree C for mashout. Hold 10 minutes . Sparge with about 5 gallons of water. Boil it for 1.5 hours.