Widmer Brothers Brewing Co.’s SnowPlow Milk Stout clone

Widmer SnowPlow Stout clone

(5 gallons/19 L, all-grain)
OG = 1.068  FG = 1.028
IBU = 27  SRM = 62  ABV = 5.2%

Ingredients
4.5 lbs. (2.0 kg) 2-row pale malt
2.0 lbs. (0.91 kg) wheat malt
1.0 lbs. (0.45 kg) flaked oats
2.1 lbs. (0.95 kg) CaraPils malt (6 °L)
2.1 lbs. (0.95 kg) crystal malt (60 °L)
13 oz. (0.37 kg) roasted barley
6.5 oz. (0.18 g) black patent malt
1.0 lb. (0.45 kg) lactose
1 tsp. Irish moss (15 min.)
7.25 AAU  Magnum hops (60 min.) (0.52 oz./15 g of 14% alpha acids)
2.5 AAU  Willamette hops (15 min.) (0.5 oz./14 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Mill dark grains finely. Mash at 156 °F (69 °C). Boil for 90 minutes, adding  hops, Irish moss and lactose for the final 15 minutes of the boil. Ferment at 68 °F (20 °C).

Widmer SnowPlow clone

(5 gallons/19 L, extract with grains)
OG = 1.068  FG = 1.028
IBU = 27  SRM = 58+  ABV = 5.2%

Ingredients
2 oz. (57 g) Muntons Light dried malt extract
4.66 lbs. (2.1 kg) amber liquid malt extract
1.5 lbs. (0.68 kg) wheat malt
1.0 lbs. (0.45 kg) flaked oats
1.0 lbs. (0.45 kg) CaraPils malt (6 °L)
1.0 lbs. (0.45 kg) crystal malt (60 °L)
13 oz. (0.37 kg) roasted barley
6.5 oz. (0.18 g) black patent malt
1.0 lb. (0.45 kg) lactose
1 tsp. Irish moss (15 min.)
7.25 AAU  Magnum hops (60 min.) (0.52 oz./15 g of 14% alpha acids)
2.5 AAU  Willamette hops (15 min.) (0.5 oz./14 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step
Begin by heating 2.1 gallons (8.1 L) of water to 167 °F (75 °C) in your brewpot. Place the crushed grains in a large grain steeping bag and submerge them in this water. Steep grains at 156 °F (69 °C) for 30–45 minutes. After steep, remove grain bag and let drip dry. Add dried malt extract and 0.9 gallons (3.4 L) of water to brewpot and bring to a boil.

(Note: You can be heating this mixture while you are steeping.) Boil for 60 minutes, adding hops and Irish moss at times indicated. With 15 minutes left in the boil, add liquid malt extract — stirring well so extract dissolves completely. After boil, cool wort and siphon to fermenter. Top up with water to 5 gallons (19 L), aerate and pitchyeast. Ferment at 68 °F (20 °C).

Thanks to Joe Casey of Widmer Brothers Brewing for information and feedback regarding this clone.