My Milk Stout Brings All The Boys To The Yard

>> Sunday, February 11, 2018

Today I'm brewing my Golden Milk Stout again. I'm going to give this one a try as an NHC entry and see how it does. This beer is pretty popular with friends and just about anyone that's had a chance to try it. It's taken bronze the past two years for the Spice, Herb, Vegetable category at Beehive Brew-off. I'm a little concerned how it will do at NHC because it is on the sweet side, even for a sweet stout. There's only one way to find out though!

A couple slight changes this batch, I'm using floor-malted Crisp Maris Otter and dropping the lactose to 0.75 pounds. I'm also reducing the mash temps ever so slightly to 153F. I haven't decided on the coffee toddy yet, but my wife bought me a manual coffee roaster for Christmas, so I might try roasting my own beans for this batch. Here's the recipe as I'm brewing it today:

8.75# Crisp Floor-malted Maris Otter
1.00# Flaked Oats
1.00# Gambrinus Honey Malt
0.75 # Lactose (10 min)
12g Magnum (60 min)
14g EKG (10 min)
28g EKG (0 min)
Wyeast Yeast Nutrient
0.5 Whirlfloc
Coffee Toddy (at kegging)
The Bomb Tincture (at kegging)
WLP001 - Cali Ale

Mash at 153F for 80 minutes, 90 minute boil, ferment at 60F, raising temps to 65F over the course of a week.

Water - Nothing too fancy, 9 gallons carbon-filtered tap water + 2.5 gallons RO water went into the HLT.

Brewing Notes
No issues. OG came in at 1.068 (16.9P). I recently treated myself to a 7 gallon SS Brewtech Brew Bucket and this is the first batch going in the bucket. It's definitely not as heavy duty as my Morebeer conical, but it seems to be engineered really well.