I've been making the same cream stout recipe for years, so this year i decided to change it up a bit and try a new recipe. It came out great so i thought i should share it with you guys.
Ingredients:
12 oz Dark Crystal malt
8 oz Chocolate malt
8 oz Roasted Barley
1 Can Dark LME (I like John Bull)
2 lbs Dark DME
1 lb Lactose
8 oz Maltodextrine
1 1/4 oz Bullion Hops
1 tsp Irish moss
Bottled spring water to 5 gallons
White Labs Irish Ale yeast
5 oz Dextrose (aka corn sugar, aka priming sugar)
Procedure:
Add 5 gals water to brew kettle (I do full wort boil, you could just as well do this step in 2.5 gal of water) and bring to 150-160 degrees. Place grains in a large ziplock freezer bag and crack throughly with a rolling pin. Add grains to muslin bag (aka grain sock, aka hop boiling bag) and steep at 150-160 degrees for 20-30 min. Remove grains and sparge (rinse) the grains lightly with some fresh water (do not squeeze sock). Bring wort to a boil, add DME and LME and boil for 30 min. Add Hops and boil for 25 min. Add Irish moss, Lactose, and Maltodextrine and boil for 5 min (Total boil time is 60 min). Cool, add to fermenter, pitch, and ferment as normal. I like to rack this at about 4-6 weeks old and bottle it with the priming sugar (boiled in a cup of water) about 2-4 weeks after racking. It should carbonate in about 7-10 days but will benifit greatly from 4-8 weeks of bottle aging/conditioning. This stout has a creamy mouth feel with a light coffee like flavor, moderate residual sweetness, and little hop character. P.S. Lactose intolerant beware, this recipe has enough to cause some people discomfort.
Ingredients:
12 oz Dark Crystal malt
8 oz Chocolate malt
8 oz Roasted Barley
1 Can Dark LME (I like John Bull)
2 lbs Dark DME
1 lb Lactose
8 oz Maltodextrine
1 1/4 oz Bullion Hops
1 tsp Irish moss
Bottled spring water to 5 gallons
White Labs Irish Ale yeast
5 oz Dextrose (aka corn sugar, aka priming sugar)
Procedure:
Add 5 gals water to brew kettle (I do full wort boil, you could just as well do this step in 2.5 gal of water) and bring to 150-160 degrees. Place grains in a large ziplock freezer bag and crack throughly with a rolling pin. Add grains to muslin bag (aka grain sock, aka hop boiling bag) and steep at 150-160 degrees for 20-30 min. Remove grains and sparge (rinse) the grains lightly with some fresh water (do not squeeze sock). Bring wort to a boil, add DME and LME and boil for 30 min. Add Hops and boil for 25 min. Add Irish moss, Lactose, and Maltodextrine and boil for 5 min (Total boil time is 60 min). Cool, add to fermenter, pitch, and ferment as normal. I like to rack this at about 4-6 weeks old and bottle it with the priming sugar (boiled in a cup of water) about 2-4 weeks after racking. It should carbonate in about 7-10 days but will benifit greatly from 4-8 weeks of bottle aging/conditioning. This stout has a creamy mouth feel with a light coffee like flavor, moderate residual sweetness, and little hop character. P.S. Lactose intolerant beware, this recipe has enough to cause some people discomfort.
