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.
Chocolate Milk Stout Recipe : 1 Mash grains @ 160F for 60 minutes. 2 Soak 4 oz of cocoa nibs in 6 oz of Vodka in a mason jar for one week. 3 After primary fermentation, add the coca nibs and vodka to the beer and let it age for 2 – 3 weeks. 4 Your roasty beer with chocolate would be ready after lapse of several weeks
Ingredients required for Milk Stout Recipe Ingredients Amount Pale malt 6.5lbs (2.9kg) Crystal Malt 8 oz (0.22kg) Roasted black un malted barley 6 oz (0.17kg) 7 AAU Kent Goldings hops 1.4oz / 40 g of 5% alpha acids 2 more rows ...
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 ...