Milk Stout Recipie

[cumbrianwolf]

I was not actually mad at all and should have put a smiley face next to the comment as it was rather in jest and in envy of your selections in the USA Seymour. I still cannot work from the book as it has far too many malts that just could not be substituted plus it is hard to source them over here in the UK and I will not pay the inflated prices of the UK

Yes you are correct about substitutions and additions that can be used and come from knowledge and experience in each sector. But as a chef for over ten years there is only certain things you can do to a recipe otherwise it will no longer resemble what the creator of that recipe intended.

[seymour]

True, true. Chef for ten years, that's cool. What kinda cuisine?

[cumbrianwolf]

The cuisine up here in the north of England is rather limited and of poor quality in culinary terms as the majority of local Cumbrian residents do not understand actual fine food and see it as foreign muck. Even though, they will go and plow a chinese meal down their gullets! They are still wowing over balsamic glaze and prawn cocktails from the 80's!

I am a good country chef who likes to bring back English classics which I refine and improve upon.
Far away from the slap it on a plate and if it tastes salty or sweet then they will love it approach as is so common around these parts. I can of course pull out the stops and produce fine dining cuisine as and when needed as this was a staple of my own business during the evening restaurant needless to say I never attracted the locals. The restaurant was frequented by educated southerners who loved what I had to offer and were tired of the same things every where they went. Which comprises of anything that can either be microwaved or fried.

Fish, shellfish and steak are a true passion of mine. As I can do wonders with meat as so many others cannot cook these items correctly and you end up asking for a rare steak and receive a sole for your shoe.

[Fido97]

Wow Cumbrianwolf - fine food and high quality beers - when can we come round for dinner!!

[seymour]

Wow Cumbrianwolf - fine food and high quality beers - when can we come round for dinner!!

+1 !

So, Cumbrianwolf, what are the best beer pairings for your best fish, shellfish, and steak recipes?

[cumbrianwolf]

Now you have me on the hop as I personally do not drink any alcoholic beverages with my meals as a rule, but I still can advise though practical experiences.

White fish as in the genus of gadidae such as in cod, pollack, hake etc. I would opt for a lightly hopped beer such as a light lager or even as far as a wheat beer. The flavour profile can often be delicate with such fish and you do not want a beer to take over the palette. You would benefit from a hint of citrus in your beer if it is a fried fish as this helps cut through the greasy taste.

For such fishes in the salmonidae family I would say a medium strength well chilled pale ale is perfect for the job. It has a flavour profile that can match the salmon and I am talking wild salmon here not that pink lump of water that is some of the farmed stuff!

Over all the best advice I can give is to "Drink what ever you like and what works for you"

[seymour]

Now you have me on the hop as I personally do not drink any alcoholic beverages with my meals as a rule, but I still can advise though practical experiences.

White fish as in the genus of gadidae such as in cod, pollack, hake etc. I would opt for a lightly hopped beer such as a light lager or even as far as a wheat beer. The flavour profile can often be delicate with such fish and you do not want a beer to take over the palette. You would benefit from a hint of citrus in your beer if it is a fried fish as this helps cut through the greasy taste.

For such fishes in the salmonidae family I would say a medium strength well chilled pale ale is perfect for the job. It has a flavour profile that can match the salmon and I am talking wild salmon here not that pink lump of water that is some of the farmed stuff!

Over all the best advice I can give is to "Drink what ever you like and what works for you"

Cheers to that!

[lord.president]

The cuisine up here in the north of England is rather limited and of poor quality in culinary terms as the majority of local Cumbrian residents do not understand actual fine food and see it as foreign muck. Even though, they will go and plow a chinese meal down their gullets! They are still wowing over balsamic glaze and prawn cocktails from the 80's!

I am a good country chef who likes to bring back English classics which I refine and improve upon.
Far away from the slap it on a plate and if it tastes salty or sweet then they will love it approach as is so common around these parts. I can of course pull out the stops and produce fine dining cuisine as and when needed as this was a staple of my own business during the evening restaurant needless to say I never attracted the locals. The restaurant was frequented by educated southerners who loved what I had to offer and were tired of the same things every where they went. Which comprises of anything that can either be microwaved or fried.

Fish, shellfish and steak are a true passion of mine. As I can do wonders with meat as so many others cannot cook these items correctly and you end up asking for a rare steak and receive a sole for your shoe.

You are Simon Rogan,I claim my ten bar!

What's wrong with a ring from Paisley's? Baked,obviously. Apple sauce. MMMM And we gave the world sticky toffee pudding.

[cumbrianwolf]

Nothing at all wrong with a ring of sausage from Paisley's especially if you mean the butcher in Wigton?
If so they do a great Hog roast sausage with a very nice blend of seasonings. Ideally accompanied with home made Maris piper chips (thrice cooked if you must) and a fried duck egg on the side. Never deep fat fry a good quality sausage only bake or grill them as was mentioned by lord.president.

[seymour]

But no comment about the sticky toffee pudding, eh?

Back to the OP about Milk Stout Recipes, here's mine from a couple years ago which turned out very nice:
Seymour Chocolate Milk Stout

That's a fun thread too because of the sour mash second runnings concept...

[cumbrianwolf]

Sorry about not mentioning sticky toffee pudding I can not get away with it as its too much of a sugar rush for me and I am more of a savoury desert man.

Anyhow back to the milk stout recipes and I thought my recipe was strong but yours at 6.3% is certainly a winter warmer, I have never purposely made a recipe where I can take second runnings then again I am one for the strong dark beers with a true percentage such as anything above 5% so all the extra degrees of gravity suits me.

[seymour]

Sorry about not mentioning sticky toffee pudding...

Oh, I'm just teasing you. I don't actually take things as seriously as they come across, my sarcastic sense of humour doesn't always translate in text.

Anyhow back to the milk stout recipes and I thought my recipe was strong but yours at 6.3% is certainly a winter warmer...

That's true. I know sweet stouts are historically fairly small beers, and most English versions are still low-grav. But virtually all the stouts I'm used to--lacto or otherwise--are pretty high grav. These are a few local versions I had in mind:

Schlafly Milk Chocolate Stout

Schlafly Vanilla Milk Stout

4Hands Chocolate Milk Stout

Tallgrass Buffalo Sweat Stout

[seymour]

BUMP.

So, cumbrianwolf, did you brew your Milk Stout and if so, how'd it turn out?

Cheers!

[Barley Water]

Well I made my version of a Milk Stout 3 weeks ago and kegged it the other night. I ended up doing a cold steep on all the dark grains and added it to the boil with 10 minutes to knock out. I have not yet tasted it carbonated however I can tell you based on initial tastings while kegging that the stuff is extremely smooth (which is what I was going for). I'm doing an Imperial Bourbon/Vanilla Robust Porter with a couple of the ladies in the brew club and I am going to cold steep the chocolate malt in the recipe starting tonight hoping for the same effect. It will be interesting to see how this stuff does in competition and the score sheets may well tell me how effective this technique really is ('cause I don't completely trust my own judgement).

[Barley Water]

I'll update my comments about cold steeping since I got a little feedback on my Milk Stout from my brewing buddies. As noted, myself and a couple of the ladies in our homebrew club brewed up an Imperial Vanilla/Bourbon Porter this weekend (it was a club brew day). While we were at it, I let the folks try out the Milk Stout I brewed about three weeks ago. I started to notice that people kept hitting that keg hard even though it wasn't set up in my regular serving frig (and it's a pretty big beer to be quaffing in quanity). I actually had one guy tell me he though it was "too smooth" (which I don't think is an issue with this style) so I'm very pleased. Anyhow, if you guys have not tried this particular technique you might want to give it a go as you say over there; it seems to work really well. I think this technique would also be especially good for making a Swartzbier since that style also requires alot of dark grain but minimal roast "bite".