Recipe for a Chocolate & Vanilla Milk Stout

Hey,

Does anyone know a good starting point for which Grains to use for a Milk Stout, I would like the beer to be VERY sweet and creamy Smooth, I have some Vanilla Pods and would like to perhaps you Coco Powder of some sort to get the Choclate Flavour, I am planning on using some East Kent Goldings when Hopping and California Yeast, I have also brought some Lactose to add in to help with Sweetness, I am just unsure on the Grain,

Thanks

Dudders

G'day! A basic sweet or milk stout would go something like this-

Pale Malt, Maris Otter (Simpsons) (5.3 E Grain 75.4 %
Black (Patent) Malt (985.0 EBC) Grain 7.5 %
Caramel/Crystal Malt - 80L (157.6 EBC) Grain 5.7 %
Pale Chocolate Malt (394.0 EBC) Grain 3.9 %
Milk Sugar (Lactose) (0.0 EBC) Sugar 7.5 %

for a OG of 1.060

bittered with something like EK Golding @ 60mins to get a close to 30 IBUs

I just found this one in a book.

Cream Cracker Stout (Milk Stout)

US 2-row (I'd use Maris Otter) 34.6%
Munich Malt 23.1%
Brown Malt 15.4%
Melanoidin Malt 15.4%
Crystal 60L 7.7%
Lactose 3.9%
for OG of 1.065 and bittered with EK Golding @60 to get 34 IBUs.

The chocolate flavour can come a few ways, You could add a small amount of chocolate malt to the grain bills, maybe 3 or 4 %. You could indeed add some cocoa powder to the boil, or you can add cocoa nibs to the fementer or secondary. You could even add some chocolate liqueur to the finished beer before bottling or kegging. Let me know if you need any more help with the recipe or want actual amounts instead of percentages, I use percentages because they can be easily converted into any size brew. Cheers!

Thank's Gash,

This is very useful and confirms pretty much what I have read also, I am thinking I am going to use 1 Vanilla Pod to the Boil, not sure what time yet, and also 1 Vanilla Pod to the fermentation stage, I will most likely use Chocolate Malt, as this is quite easy to get hold of,

If you could give me amounts that would be great, I am planning on making a 21 - 22 Litre Brew,

Thanks again

Dudders

What type of malts are available to you?

I have access to all the different Malts that you have mentioned above in your previous post:


US 2-row
Maris Otter
Munich Malt
Brown Malt
Melanoidin Malt
Caramel/Crystal Malt
Pale Chocolate Malt
Crystal 60L
Pale Malt

Cheers

hey,

For whats its worth and thats not much, here is a Milk Stout I just put down. It was made up by me after some research and refined by my LHBS. Would be interested in other opinions just to test my LHBS (not that I have reason doubt) just good to expand the brewing horizons.

2kg Maris Otter
4kg NZ Pale Malt
250gr Wheat
250gr Oates
250gr UK Crystal (medium)
250gr UK Crystal (dark)
200gr Carafa Special or III
250gr UK Chocolate
250gr UK Roast

EK Goldings 30 ish IBU's

400gr Lactose

Danstar Nottingham yeast.

The intention with the wheat/oats was the texture and head. Double up the crystals for some sweet complexity. The Darks for colour and the hope was to have a balanced sweet silky roasty chocolately finish. Alot going on so ageing was going to be a must.

I would share some tasting notes but I forgot to pitch the yeast starter and went away for work in the same week. So now I have the worlds first sour milk stout Funnily though it smells like beer and nothing overly funky coming out...Yet.

Cheers

Shit, thanks for reminding me about this.... Looks ok mate! Wheat probably not needed with the oats but won't hurt, could drop wheat and double the oats. And just all Maris Otter or even NZ Pale would probably suffice. But thats just small stuff which you'd be lucky to taste the difference, but would reduce grain types of course, more for when you start storing your own malts.

I have just put this recipe in the fermenter. Hopefully comes out good