Left Hand Milk Stout Recipe
Recipe information
Make Left Hand Milk Stout in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Malt Ingredients
Hops
Yeast
Adjuncts
Water
Mashing
1. Mash the Grains
In a large mash tun, heat 3 gallons of filtered water to 160°F (71°C). Add the crushed Pale Malt, Roasted Barley, Chocolate Malt, and Crystal Malt. Stir well to ensure all grains are saturated.
2. Maintain Temperature
Keep the mash temperature around 150-155°F (65-68°C) for 60 minutes. Stir occasionally to maintain an even temperature.
3. Sparge
After the mash is complete, sparge the grains with an additional 2 gallons of water heated to 170°F (77°C) to collect the wort in the brew 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. Add Lactose
With 15 minutes remaining in the boil, add the lactose to the kettle, stirring to dissolve completely.
Cooling and Fermentation
6. Cool the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).
7. Transfer to Fermenter
Transfer the cooled wort into a sanitized fermentation vessel, leaving behind any sediment from the kettle.
8. Pitch Yeast
Sprinkle the Irish Ale yeast onto the wort and seal the fermentation vessel with an airlock.
9. Ferment
Allow the beer to ferment at 68-72°F (20-22°C) for 1-2 weeks, or until fermentation is complete.
Bottling
10. Prepare for Bottling
Once fermentation is complete, dissolve 3 oz of priming sugar in 2 cups of boiling water. Allow it to cool.
11. Bottle the Beer
Add the priming sugar solution to the fermentation vessel and gently mix. Then, bottle the beer, leaving about 1 inch of headspace in each bottle.
12. Cap and Condition
Cap the bottles and store them at room temperature for 1-2 weeks to carbonate.
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