In a large brew kettle, heat 6 liters of water to approximately 70°C (158°F). Add the crushed grains (pale malt, roasted barley, chocolate malt, and crystal malt) and maintain the temperature for 60 minutes, stirring occasionally.

Mash the Grains

After mashing, sparge the grains with hot water until you collect about 6 liters of wort in your brew kettle.

Sparge

Bring the wort to a boil and add the hops. Boil for 60 minutes, stirring occasionally.

Boil the Wort

During the last 10 minutes of the boil, add the lactose to the wort. This will add sweetness and creaminess to the stout.

Add Lactose

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches room temperature.

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast on top and seal with an airlock. Allow to ferment for 1-2 weeks at around 18-22°C (64-72°F).

Fermentation

After fermentation, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the stout in sanitized bottles, cap them, and let them carbonate for another 1-2 weeks.

Bottling

Once carbonation is complete, chill the bottles, pour into a glass, and enjoy your Ferus Ursa Imperial Milk Stout!

Enjoy!

Pale Malt

Roasted Barley

Chocolate Malt

Crystal Malt (80L)

Lactose (Milk Sugar)

Hops (e.g., Magnum or Northern Brewer)

Yeast (e.g., American Ale Yeast)

Water

Priming Sugar

Ferus Ursa Imperial Milk Stout

Ferus Ursa Imperial Milk Stout inspired by Tipsy Moose Albany.

ferus ursa imperial milk stout

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!