Brew Your Own Milk Stout

This month’s Recipe of the Month is our Milk Stout All-Grain Recipe Kit – a 5-gallon batch recipe that lets you brew a smooth, sweet stout right at home. The milk stout style, sometimes known as a sweet stout, is renowned for its balance of roasted malt character with a rich, creamy body, thanks to the addition of lactose. Lactose remains unfermented, creating a touch of sweetness and giving the beer its trademark smoothness. Classic milk stouts like Left Hand Milk Stout and Mackeson’s XXX Stout showcase these comforting qualities, with notes of chocolate, coffee, and caramel that make the style perfect for the colder months.

This milk stout recipe kit is designed for all-grain brewers and includes everything you need to produce a balanced, dark beer with an approachable sweetness. The style is fantastic for pairing with rich dishes or enjoying on its own by the fire. Brewed in a 5-gallon batch, this recipe yields enough to share, making it ideal for holiday gatherings or cozy nights in. Ready to create a classic beer style with modern ease? Dive into our milk stout recipe kit, and experience why this is a must-have addition to any winter brewing lineup.

Enjoy brewing this smooth, crowd-pleasing milk stout that perfectly embodies the winter season’s warmth and flavor.

If our Milk Stout Recipe sounds like the perfect brew for you, we’ve made it even easier! Grab our 5-Gallon All-Grain Milk Stout Kit here, and get all the ingredients you need for a smooth, sweet stout that’s perfect for the season. This kit includes everything from malt to hops and yeast, so you can recreate this rich, creamy stout at home.

Ingredients:

• Fermentables:
  • 8.2 lbs (132 oz) Rahr Standard 2-Row Malt
  • 14 oz Briess Caramel 60L Malt
  • 8 oz Weyermann Munich Type 2 Malt
  • 7 oz Weyermann Roasted Barley
  • 6 oz Crisp Chocolate Malt
  • 4 oz Flaked Oats
  • 4 oz Briess Flaked Barley
  • 4 oz Rice Hulls
• Hop Additions:
  • 60 Minutes: 0.5 oz Magnum Hops (13% A/A)
  • 15 Minutes: 0.25 oz Willamette Hops (3.7% A/A)
• Yeast:
  • Wyeast 1028 London Ale or Wyeast 1056 American Ale Yeast
• Additives:
  • 1 lb Lactose Milk Sugar
  • ½ tsp Wyeast Yeast Nutrient
  • 1 tablet Whirfloc

Step 1: Prepare Your Equipment and Ingredients

1. Clean and Sanitize: Ensure all equipment, especially fermenters and hoses, is thoroughly cleaned and sanitized.
2. Heat Strike Water: Heat approximately 3.5-4 gallons of water to around 163°F (73°C) to reach a mash temperature of 151°F (66°C).

Step 2: Mash In

1. Add the Grains: Gradually add the following grains to the mash tun:
   • 8.2 lbs Rahr Standard 2-Row Malt
   • 14 oz Briess Caramel 60L Malt
   • 8 oz Weyermann Munich Type 2 Malt
   • 7 oz Weyermann Roasted Barley
   • 6 oz Crisp Chocolate Malt
   • 4 oz Flaked Oats
   • 4 oz Briess Flaked Barley
   • 4 oz Rice Hulls (to prevent a stuck mash)
2. Mash Temperature: Hold the mash at 151°F (66°C) for 60 minutes. Stir occasionally to maintain consistent temperature.

Step 3: Mash Out and Sparge

1. Mash Out: After 60 minutes, raise the mash temperature to 170°F (77°C) by adding hot water if necessary.
2. Sparge: Rinse the grains with hot water (170°F) until you’ve collected around 6.5-7 gallons of wort in the kettle.

Step 4: Boil and Hop Additions

1. 90-Minute Boil: Bring the wort to a rolling boil and boil for 90 minutes.
2. Hop Additions:
   • 60 Minutes: Add 0.5 oz Magnum Hops for bitterness.
   • 15 Minutes: Add 0.25 oz Willamette Hops and 1 Whirlfloc tablet for clarity.
3. Lactose and Yeast Nutrient:
   • 15 Minutes: Add 1 lb of Lactose and ½ tsp of Wyeast Yeast Nutrient.

Step 5: Chill and Transfer

1. Cool the Wort: Use a wort chiller to bring the wort temperature down to around 68°F (20°C) quickly.
2. Transfer: Move the cooled wort to a sanitized fermenter, leaving behind any sediment.

Step 6: Pitch Yeast and Ferment

1. Yeast: Pitch Wyeast 1028 London Ale Yeast or Wyeast 1056 American Ale Yeast into the fermenter.
2. Fermentation Temperature: Ferment at 65-70°F (18-21°C) for 10-14 days until a stable final gravity is achieved.

Step 7: Condition and Carbonate

1. Secondary Fermentation (Optional): Transfer to a secondary fermenter for additional clarity.
2. Bottle or Keg: After fermentation is complete, bottle or keg the beer and carbonate. Allow 1-2 weeks for conditioning.

Enjoy your milk stout with its smooth sweetness and roasted malt flavors!