This taproom favorite, formally known as McPeake's Nitro Irish Stout, utilizes authentic Irish Malts to deliver notes of chocolate and roast that are elevated by a dose of nitrogen.

Lawson's Finest Nitro Stout

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

A full-bodied black-as-pitch stout with hints of cream and some roasted malt notes, making taste a bit like you’re drinking a nice cold coffee. It is possibly a fantastic alternate to drinking iced coffee during the hot spring and summer months in Orlando.

If using whole specialty malts, crush them very coarsely or buy already-crushed. Measure flaked oats, chocolate malt, Carafa Special II (dehusked) and crystal malt.

Crush/prepare grains

Heat 2.5 gallons (9.5 L) of water to 160°F (71°C). Place the crushed specialty grains and flaked oats into a grain bag and steep as a mash for 30 minutes, holding temperature between 150–156°F (66–69°C). Stir gently every 5–10 minutes to prevent clumping. After 30 minutes, remove grain bag and gently squeeze to drain into the pot. Discard grains.

Bring the wort (the water and any extracted sugars from steeping) to a boil. Once at boil, remove from heat and stir in 6 lbs pale LME until fully dissolved to avoid scorching. Return to a rolling boil immediately after adding extract.

When the boil resumes, add 1.0 oz East Kent Goldings hops. Boil for a total of 60 minutes.

Bittering hops

With 15 minutes left in the boil, add 0.5 oz East Kent Goldings (aroma) and 0.5 tsp yeast nutrient. With 5 minutes left, add the lactose (1 lb) to the boil, stirring to dissolve thoroughly. Lactose is not fermentable by beer yeast and will add the characteristic sweetness and creamy body.

Late hop and lactose additions

Turn off heat at the end of the 60-minute boil. Allow hot break to settle for a few minutes before chilling.

Cool the wort quickly to approximately 68°F (20°C) using a wort chiller or an ice bath. Transfer the chilled wort to a sanitized fermenter and top up with cool water to reach 5 gallons total volume if necessary (checking pre-pitch gravity target of ~1.064).

Aerate the wort vigorously by shaking or using an aeration stone. Rehydrate or prepare the yeast according to manufacturer instructions and pitch the yeast into the wort at 65–68°F (18–20°C).

Ferment primary at 66–70°F (19–21°C) for 7–10 days or until activity slows. Aim for a final gravity around 1.016–1.020 for a creamy, slightly sweet milk stout character.

When fermentation is complete and gravity is stable for 2–3 days, prepare to bottle or keg. If bottling, dissolve 4 oz (113 g) priming sugar in 12 oz (350 ml) boiling water, cool, and add to bottling bucket. Rack beer onto priming solution, gently mix, and bottle. If kegging, force carbonate to ~1.8–2.2 volumes CO2 for a smooth, silky mouthfeel.

Condition bottles at room temperature for 10–14 days, then chill and sample. Allow flavors to meld for 2–3 weeks for best creaminess and roast integration.

Serve cold (around 45–50°F / 7–10°C) in a tulip or pint glass. The beer should be very dark, with a creamy off-white head and flavor notes of coffee-like roast, mild chocolate, and lactose sweetness reminiscent of iced coffee—an excellent alternative for warm weather sipping.

Pale liquid malt extract (LME) or pale malt base

Flaked oats

Carafa Special II (dehusked) or well-chilled roasted barley

Chocolate malt

Crystal/Caramel 60L

Lactose (milk sugar)

East Kent Goldings (or Fuggle) hops, whole or pellet

East Kent Goldings hops (aroma/finish)

English ale yeast (e.g., Wyeast 1968 or Safale S-04)

Yeast nutrient

Water (brewing)

Priming sugar (table sugar or corn sugar)

Milk Stout

Pilsner beers have a misguided reputation among many beer fans. Pinkus is one of Randall’s top three favourite beers, and he describes the taste as being incredibly clean, 'as if they got the water to brew this beer from the top of Mt. Everest.'

Organic Ur Pils

The Scottish Heavy isn’t as heavy as one might think. It’s a Scottish ale that’s similar to a porter–malty and dark, but still entirely appropriate for the summer weather by managing not to be too thick or weighty. The taste of Scottish Heavy evokes similarities with a light roast coffee or toasted oats.

Scottish Heavy

with Grapefruit vodka, fresh ginger, pear nectar, white grapefruit juice, splash of soda served with a slice of lime

Le Petit Prince

with Vanilla vodka, rosemary, ginger root, fresh lime, pear nectar, splash of soda

Le Grand Tour

with Vodka, ginger beer, fresh muddled mulberries, lime

Mulberry Mule

with Pisco, Cointreau, house-made thyme syrup, muddled fig, and freshly squeezed lime juice

Fig Thyme Martini

Make Milk Stout Recipe in just 6h . A full-bodied black-as-pitch stout with hints of cream and some roasted malt notes, making taste a bit like you’re drinking a nice cold coffee. It is possibly a fantastic alternate to drinking iced coffee during the hot spring and summer months in Orlando.

Milk Stout Recipe

Descriptors

Tasting Notes

Food Pairings

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