Left Hand Nitro Milk Stout Recipe
Recipe information
Make Left Hand Nitro Milk Stout in just 3h . Sweet stout, 6% ABV, 13.6 oz
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Ingredients
Grains
Hops
Yeast
Other
Mashing
1. Prepare the Mash
In a large brew kettle, heat 3 gallons of water to around 165°F (74°C). Add the crushed grains (Pale Malt, Crystal Malt, Roasted Barley, and Chocolate Malt) to the water, stirring well to prevent clumping.
2. Mashing Temperature
Maintain the mash temperature at around 152°F (67°C) for 60 minutes. You can use a thermometer to ensure that the temperature is consistent.
3. Sparging
After mashing, sparge the grains with 2 gallons of hot water (around 170°F/77°C) to rinse out the sugars from the grains. Collect the wort in a separate kettle.
Boiling
4. Boil the Wort
Bring the collected wort to a boil. Once boiling, add the East Kent Goldings hops and boil for 60 minutes.
5. Cooling the Wort
After 60 minutes, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
Fermentation
6. Transfer to Fermenter
Transfer the cooled wort into a sanitized fermenter. Ensure that you leave some space at the top for fermentation activity.
7. Add Yeast and Lactose
Sprinkle the Irish Ale yeast and add the lactose to the wort. Seal the fermenter with an airlock.
8. Ferment
Allow the beer to ferment in a dark, cool area for 1-2 weeks, monitoring the temperature to keep it steady.
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