Crème de la Stout

(5 gallons/19 L, extract with grains)
OG = 1.071 FG = 1.032 IBU = 6–26 SRM = 43 ABV = 5.0%

Ingredients

6.0 lb. (2.7 kg) extra-light dried malt extract
12 oz. (0.34 kg) lactose
8 oz. (0.22 kg) maltodextrin powder
12 oz. (0.34 kg) British crystal malt (60 °L)
12 oz. (0.34 kg) British chocolate malt (400 °L)
4 oz. (0.11 kg) roasted unmalted barley (300 °L)
4 oz. (0.11 kg) torrified wheat
1 tsp. gypsum
8 AAU Columbus hops (35 mins.) (0.5 oz./14 g of 16% alpha acids)
White Labs WLP002 (English Ale) yeast

Step by Step

Heat 1 gallon (3.8 L) of water to 155 ºF (68 °C). Add the crushed grains to this water and steep at 150 ºF (66 °C) for 30 minutes. Strain the grain water into your brew pot. Sparge the grains with 1 gallon (3.8 L) of 150 ºF (66 °C) water. Bring the water to a boil, turn off the heat and add malt extract, malto-dextrin and lactose. Resume boiling and add Columbus hops. Boil for 35 minutes and then cool your wort. Transfer wort to the primary fermenter and add cool water to obtain 5 gallons (19 L). When the wort temperature is under 80 ºF (27 °C), pitch your yeast. Ferment in the primary fermenter 5–7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle with 5 oz. (142 g) corn sugar.