HELP - CREAM STOUT .......

[louiscowdroy]

Good morning guys,

I was wondering if anyone could help me find a Cream Stout recipe for me to brew for my mother. Its her birthday in June and I tried and tried to find a decent recipe for a Cream Stout , but unfortunately found nothing.

Your help in this matter would be greatly appreciated.....

Kind regards for anyones help......

Louis

[alix101]

I don't brew stout ..not my bag ...but if you search for milk stout I'm sure there will be more results, its oneand the same.
This is a link on the style from beersmith.... http://beersmith.com/blog/2011/11/03/sw ... t-recipes/

[louiscowdroy]

Thanks Alix. You ever heard of Lactose Sugar mate??

[oz11]

Lactose

[alix101]

I didn't... But after reading a bit online it's a sugar derived from milk, used specifically in this style as a replacement for actual milk... it would be interesting to brew old school with milk
Let's see what you come up with on this I know there are many stout lovers on here who would of brewed this successfully.

[louiscowdroy]

I didn't... But after reading a bit online it's a sugar derived from milk, used specifically in this style as a replacement for actual milk... it would be interesting to brew old school with milk
Let's see what you come up with on this I know there are many stout lovers on here who would of brewed this successfully.

Cheers Alix. I will have to see now. I've got that Beersmith 2. I'm checking the recipes out now.......here goes nothing...lol.

[louiscowdroy]

Alix,

Have you got BeerSmith 2?

[alix101]

Yes I use beersmith

[seymour]

Here's an excellent Brew Your Own article about Milk Stout, complete with a good overview and several recipes.
http://byo.com/stout/item/1155-milk-sto ... -body-good
Another user shared it with me when I asked the same question many months ago. Good stuff.

The Chocolate Milk Stout I created contained 1 lb (or 8.3% of the total "grainbill") lactose sugar. It ended-up delicious, but I've concluded you could add half that amount to any tried-and-true stout recipe and still get very nice results.

Another tip: since the lactose sugar isn't fermentable, hence the residual sweetness in the finished beer, you should compensate by utilizing a lower mash temp and attenuative yeast selection to produce an otherwise very fermentable beer.

Best of luck!

[IPA]

Try this one. Just like the advert used to say. "It looks good It tastes good and by golly it does you good"
Mackeson Export

Date:

Gyle Number:

Fermentable Colour lb: oz Grams Ratio
Pale Malt 7 EBC 10 lbs. 7.5 oz 4750 grams 78.5%
Chocolate Malt 1050 EBC 1 lbs. 6.9 oz 650 grams 10.7%
Black Malt 1300 EBC 0 lbs. 5.3 oz 150 grams 2.5%
LACTOSE 0 EBC 1 lbs. 1.6 oz 500 grams 8.3%


Hop Variety Type Alpha Time lb: oz grams Ratio
Target Whole 11.4 % 90 mins 0 lbs. 1.1 oz 30 grams 100%


Final Volume: 25 Litres
Original Gravity: 1.060
Final Gravity: 1.024
Alcohol Content: 4.6% ABV
Total Liquor: 36.1 Litres
Mash Liquor: 13.9 Litres
Mash Efficiency: 80 %
Bitterness: 31.0282648922668 EBU
Colour: 291 EBC

[louiscowdroy]

Thanks mate, i'll try it tomorrow.....

[louiscowdroy]

Starting it today wish me luck.......

[IPA]

Sorry I forgot to give credit to Roger Wheeler for this recipe

[louiscowdroy]

Well, that's the Mash complete. Sparging taking place now and the smell is amazing. I've played with the recipe above, just hope I haven't over cooked it.....

[seymour]

Sorry I forgot to give credit to Roger Wheeler for this recipe

Do you mean Roger Protz or Graham Wheeler?