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

Milk Stout 6% Collab with Crazy Uncle Mike's. Farmhouse.

Mill grains (if needed). Heat 4.5 gallons of brewing water to ~165°F (74°C) to allow for mash temperature drop. Adjust water salts if using: a small pinch each of gypsum and calcium chloride dissolved.

Mill and heat water

Add crushed grains (Maris Otter, flaked oats, crystal, patent, acidulated) to the water to target a mash temperature of 152°F (67°C). Stir to eliminate clumps and ensure good grain hydration.

Mash-in

Hold the mash at 152°F (67°C) for 60 minutes. This temperature yields a medium body and moderate fermentability appropriate for a milk stout with some oatmeal mouthfeel and slight farmhouse character. Stir gently once halfway through.

Mash rest

Raise the mash to about 168°F (76°C) for mash-out (optional) for 10 minutes. Begin vorlauf until wort runs clear, then drain the wort into the boil kettle. Sparge with enough 170°F (77°C) water to collect about 6.5–7.0 gallons of pre-boil wort.

Mash-out and lauter

Bring the collected wort to a vigorous boil. Start a 60-minute timer when the wort first reaches a rolling boil.

Boil

At 60 minutes remaining (start of boil), add 0.75 oz Willamette hops. This provides modest bitterness appropriate for a 6% stout.

Bittering hop addition (60 min)

With 15 minutes remaining in the boil, add 1 tsp Irish moss or Whirlfloc if using. Also add the 0.50 oz finishing hops (East Kent Goldings or Willamette) at 10–5 minutes remaining for gentle aroma contribution.

Irish moss / clarifier (15 min)

With 5 minutes remaining, add 1 lb (16 oz) lactose to the boil. Stir well to fully dissolve. Lactose is non-fermentable and will increase body, sweetness and the characteristic 'milk' quality of a milk stout.

Lactose addition (end of boil)

At the end of the 60-minute boil, chill the wort quickly to your target fermentation temperature. For a farmhouse-style fermentation using Kveik, you can cool to 86–100°F (30–38°C) depending on strain; for a more neutral ale yeast, chill to 66–70°F (19–21°C). Aim for quick chilling to reduce DMS and oxidation.

Cool wort

Transfer cooled wort to a sanitized fermenter, leaving behind trub. Top up with water if needed to reach 5.25 gallons. Aerate the wort thoroughly (2–3 minutes of vigorous shaking or pure oxygen per yeast specs). Rehydrate or prepare the farmhouse/saison yeast per manufacturer instructions and pitch when wort is at the recommended temperature for the chosen strain.

Pitch yeast

Ferment for 4–7 days if using a Kveik strain at high temperature (30–38°C), or 7–10 days at 66–70°F (19–21°C) for a neutral ale strain. Expect rapid fermentation with Kveik; gravity should drop quickly but final gravity will remain elevated due to lactose. Monitor gravity; target final gravity around 1.016–1.018 for a 6% ABV milk stout with lactose.

Primary fermentation

If using a small dry hop (0.5 oz), add to the fermenter after primary activity subsides (typically day 3–5 for Kveik or day 5–7 for ale yeast). Leave on for 24–48 hours for subtle farmhouse/hop character and then remove (or cold-crash with hops in place).

Optional dry-hop

After fermentation is complete and desired final gravity is reached, cold crash to ~40°F (4–5°C) for 24–48 hours to help clear the beer and drop out suspended yeast and hop matter.

Cold crash and clearing

Boil 3.25 oz (approx. 92 g) of corn sugar in 1 cup (240 ml) of water for 5 minutes, cool and sanitize. This is enough to carbonate 5 gallons to a moderate carbonation level appropriate for a milk stout (approx. 1.8–2.2 volumes CO2).

Prepare priming sugar

Rack the beer onto the cooled priming solution and bottle, or transfer to a keg. Avoid transferring excessive trub. Cap bottles and store at room temperature (68–72°F / 20–22°C) for 10–14 days to carbonate if bottling, or force-carbonate the keg to desired volumes (1.8–2.2).

Bottle or keg

After carbonation, condition bottles for an additional 1–2 weeks at cellar temperature to allow flavors to round out. Milk stout flavors (roasty chocolate, lactose sweetness, farmhouse esters) benefit from a short conditioning period.

Conditioning

Maris Otter pale malt (base)

Flaked oats

Dark crystal malt (80L)

Black patent or roasted barley (for color, small amount)

Lactose (milk sugar)

Acidulated malt (for slight farmhouse acidity)

Willamette hops (bittering)

East Kent Goldings or Willamette (aroma/finish)

Optional dry hop - Fuggle or farmhouse hop

Irish moss or Whirlfloc (clarifier, optional)

Farmhouse-style ale yeast (e.g., Kveik or saison strain), or a neutral ale yeast if you want less phenolics

Ale yeast nutrition (if using Kveik / high-temp fermentation)

Brew water (adjusted to slightly soft, low carbonate profile)

Gypsum (optional, small pinch to accentuate hop bitterness)

Calcium chloride (optional, for roundness)

Corn sugar (dextrose) for bottling

HAVE AN UDDER

Make HAVE AN UDDER Recipe in just 2h . Milk Stout 6% Collab with Crazy Uncle Mike's. Farmhouse.

HAVE AN UDDER

Descriptors

Tasting Notes

Food Pairings

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