Roasted and chocolate malts create hints of coffee and caramel, while the lactose helps balance the beer’s hoppiness. Left Hand Brewing of Longmont, Colo. equates the milk sugar in this stout to the cream in your coffee! To brew the Left Hand Milk Stout clone, mash at 151°F (66°C) for 90 minutes. Boil for 90 minutes, following hop schedule.
To brew Left Hand Milk Stout clone with extract, substitute pale malt for 3.85 lb (1.74 kg) light malt extract syrup plus 2 lb (0.9 kg) pale two-row malt for the mash. Crush specialty grains and pale malt and mash with flaked barley, oats and 2 gallons brewing water (7.57 L). Hold mash at 151°F (66°C) for 90 minutes or until conversion is ...
Milk sugar in your stout is like cream in your coffee. Just enough sweetness to keep the dark roast in check. Rich and robust, our classic Milk Stout exhibits notes of dark chocolate, freshly brewed coffee, caramelized sugar and roasted malt. Roasted chocolate malt and coffee notes build the foundation for this creamy stout.
Add 1 tsp. of Irish moss with 15 minutes left in the boil. At the end of the boil, mix in the lactose sugar. Chill wort and transfer to a clean, sanitized fermenter. Ferment at 68°F for seven days, then transfer to a secondary fermenter holding the cacao nibs. Ferment for ten days at 68°F. Bottle or keg as normal.