Nigel's Milk Stout

From Southyeasters

NIGEL'S MILK STOUT

2kg Pale Malt (Boston Breweries)
600gr Maize Brewing Maltose
700gr Morgans Roasted black malt extract (Next time I’m going to try to make my own black malt in the oven)
400gr Brown sugar
75gr Saaz Hops (90 minutes)
25gr Saaz Hops (15 minutes)
250gr Milk Lactose
Boston Breweries yeast slurry

Mash time 90 minutes
Mash temperature 66 deg C
Boil time 90 minutes
Final volume 23 litres

METHOD

Mash in at 78 deg C with 14 litres of water. Temperature down to 66 deg C After 90 minutes slowly run off
Add 7 litres 80 deg C water to mash, stir, close mash tun and run off after 15 minutes
Add another 7 litres 80 deg C water, stir, close mash tun and run off after 15 minutes
Everything in boiler
Add 75 gr hops as soon as wort starts boiling
Add 25 gr hops after 75 minutes of boiling
Cool down, transfer to fermenter and add yeast
Ferment down to not lower than 1010 and bottle. NO PRIMING

NOTES

1. You will see that my method of sparging is completely different and used by the brewers of old. When the first runnings from mash has drained I use the method as above.

2. As I always ferment at a very low temperature of 8 to 10 deg C inside an old fridge, I only pitch the yeast the following morning so that the temperature of the wort can come down sufficiently.

3. I never prime but always bottle at 1010 but mostly at 1012. Unfortunately have to wait about 6 to 7 weeks to mature.

WORKS FOR ME AND THAT’S WHAT COUNT