Left Hand Nitro Milk Stout Recipe
Recipe information
Make Left Hand Nitro Milk Stout in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Malt Ingredients
Hops Ingredients
Yeast Ingredients
Other Ingredients
Mashing
1. Prepare the Mash
In a large mash tun, heat 6 liters of water to approximately 165°F (74°C).
2. Add Malt Ingredients
Add 5 cups of pale malt, 1 cup of roasted barley, 0.5 cups of crystal malt, and 0.5 cups of chocolate malt to the heated water. Stir well to ensure all grains are saturated.
3. Mash Temperature
Maintain the mash temperature around 153°F (67°C) for 60 minutes. Stir occasionally.
4. Sparge
After mashing, sparge with additional water until you collect approximately 6 liters of wort.
Boiling
5. Boil the Wort
Bring the collected wort to a boil. Once boiling, add 1 oz of Fuggle hops.
6. Add Additional Hops
After 45 minutes of boiling, add 0.5 oz of East Kent Goldings hops and boil for an additional 15 minutes.
7. Add Lactose
At the end of the boil, turn off the heat and add 0.5 cups of lactose. Stir until fully dissolved.
Cooling and Fermentation
8. Cool the Wort
Cool the wort rapidly to about 70°F (21°C) using a wort chiller or an ice bath.
9. Pitch Yeast
Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle 1 package of Irish ale yeast on top.
10. Fermentation
Seal the fermentation vessel and allow it to ferment at around 68-72°F (20-22°C) for about 1-2 weeks.
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