Mitch’s Steele Magnolias Session Milk Stout

Mitch’s Steele Magnolias Session Milk Stout

(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.020
IBU = 45 SRM = 55 ABV = 4.2%

This milk stout recipe comes directly from Mitch Steele, Co-Founder of New Realm Brewery (Atlanta, Georgia) and former Brewmaster of Stone Brewing Co.

Ingredients
7 lbs. (3.2 kg) pale malt
1 lb. (0.45 kg) crystal malt (80 °L)
0.75 lb. (0.34 kg) roast barley
0.6 lb. (0.27 kg) black malt
0.6 lbs. (0.27 kg) chocolate malt
12.9 oz. (366 g) lactose powder (60 min.)
11.3 AAU Magnum hops (60 min.) (0.75 oz./21 g at 15.5% alpha acids)
White Labs WLP013 (London Ale) or Wyeast 1028 (London Ale) or Lallemand Nottingham yeast
2/3 cup corn sugar (if priming)

Step by Step
Mash in with 3.3 gallons (12.5 L) of 166 °F (74°C) strike water, aiming for 153 °F (67 °C) mash temperature. Hold 60 minutes for conversion. Raise to 168 °F (76 °C) for mashout. Hold 10 minutes. Sparge with enough water to collect about 6.5 gallons (24.6 L). Add lactose powder and hop addition at start of boil. Boil 60 minutes total. After the boil, chill to 66 °F (19 °C). Pitch yeast. Ferment at 66 °F (19 °C). Condition for two weeks then rack to keg or bottles.

Mitch’s Steele Magnolias Session Milk Stout

(5 gallons/19 L, extract with grains)
OG = 1.052 FG = 1.020
IBU = 45 SRM = 55 ABV = 4.2%

Ingredients
3.75 lbs. (1.7 kg) extra light dried malt extract
1 lb. (0.45 kg) crystal malt (80 °L)
0.75 lb. (0.34 kg) roast barley
0.6 lb. (0.27 kg) black malt
0.6 lbs. (0.27 kg) chocolate malt
12.9 oz. (366 g) lactose powder (60 min.)
11.3 AAU Magnum hops (60 min.) (0.75 oz./21 g at 15.5% alpha acids)
White Labs WLP013 (London Ale) or Wyeast 1028 (London Ale) or Lallemand Nottingham yeast
2/3 cup corn sugar (if priming)

Step by Step
Place crushed malt in a muslin bag. Steep the grains in 1 gallon (4 L) water around 150 °F (66 °C) for about 15 minutes. Drain well and remove grain bag. Top off the kettle to 6 gallons and raise to a boil. As soon as reaching a boil, remove kettle from heat and stir in the dried malt extract and lactose. Add hop addition as the wort returns to a boil. Boil 60 minutes total. After the boil, chill to 66 °F (19 °C) then pitch yeast. Ferment at 66 °F (19 °C). Condition for two weeks then rack to keg or bottles.