Dairyland Milk Stout

Dairyland Milk Stout

(5 gallons, extract with grains)

OG = 1.052 FG = 1.014
SRM = 35+ IBU = 45


6 lbs. Northwestern Amber malt extract syrup 16 oz. milk sugar (lactose)
8 oz. dark crystal malt (120° L)
4 oz. black patent malt
4 oz. roasted barley
8 oz. malto-dextrin
12 AAU Eroica hops (bittering) (1.0 oz. of 12% alpha acid)
1.0 oz. Fuggles hops (aroma)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Crack all grain and place in a sauce pan. Cover with two quarts of water. Heat to 155° F, allow to steep for 40 minutes, strain off liquid into your brew kettle. Discard spent grains. Add one gallon of water to brew kettle. Bring to a boil. Remove from heat. Add malt extract, malto-dextrin, milk sugar (lactose) and one ounce of Eroica hops to water. Return to a boil and continue to boil for 58 minutes. Toss in one ounce of Fuggles hops for last two minutes of the boil.

Cautiously pour the hot wort into 3.5 gallons of cold water in your sterilized fermenter. Top off with cold water to make five gallons. After temperature falls below 75° F, aerate by stirring vigorously and pitch yeast (follow the directions on the packet of yeast). Cover the fermenter, install fermentation lock and ferment for 10–14 days at approximately 70° F. Sanitize your bottling equipment, siphon hose, spoons, bottling bucket, bottles and caps. Siphon your beer into a bottling bucket being careful to leave behind as much sediment as possible. Boil priming sugar in 8 oz. of water for five minutes. Cast this sugar solution into the beer and gently mix. Bottle and age the beer for at least six weeks.

Issue: July-August 2002