Chimay Blue Cap, Abbey Dark Ale 9%, Belgium

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

In a large mash tun, heat 5 gallons of filtered water to 165°F (74°C). Add the pale malt, roasted barley, chocolate malt, and crystal malt. Stir well to ensure there are no dry clumps. Maintain the temperature at 152°F (67°C) for 60 minutes.

Mash Grains

After mashing, rinse the grains with 170°F (77°C) water. Collect the wort in your brew kettle. You should have about 6 gallons of wort after sparging.

Sparge the Grains

Bring the wort to a boil. Once boiling, add the East Kent Goldings hops and boil for 60 minutes.

Boil Wort

With 15 minutes remaining in the boil, add the Fuggle hops and lactose. Stir well to combine.

Add Fuggle Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath to around 70°F (21°C). Transfer to a sanitized fermentation vessel and pitch the English Ale yeast. Seal and ferment for 1-2 weeks, or until fermentation is complete.

Cool and Ferment

Once fermentation is complete, prime the beer with additional lactose if desired, and transfer to sanitized bottles. Seal the bottles and allow them to carbonate at room temperature for 1-2 weeks.

Bottle the Beer

After carbonation, chill the bottles in the refrigerator. Serve in a pint glass, allowing the nitro pour to create a creamy head.

Chill and Serve

Pale Malt

Roasted Barley

Chocolate Malt

Crystal Malt (60L)

Lactose (Milk Sugar)

East Kent Goldings Hops

Fuggle Hops

English Ale Yeast

Filtered Water

Left Hand Milk Stout Nitro

RISE A.P.A.

ELDS BURGER

Victory Sour Monkey

Pivo Pils

Clam Chowder

Make Left Hand Milk Stout Nitro Recipe in just 3h . Stout – Milk – 6% ABV 25 IBU 180 CAL

Left Hand Milk Stout Nitro Recipe

Descriptors

Tasting Notes

Food Pairings

You might also like