Planning to do a milk stout in the near future, as per request of several friends, not to mention I love 'em too. After a bit of research, and playing around in Beersmith, this is what I've got and was hoping to get some feedback.
5.5 lbs Maris Otter - 65%
1 lb flaked wheat - 10%
1 lb black roasted barley - 10%
.5 lb us chocolate malt - 5%
.5 lb dark munich - 5%
.5 lb toasted malt - 5%
1 lb lactose, late addition
.5 oz Magnum - first wort, 60 min
1 oz EKG - 15 min
US-05
Mash at 150, 90 minutes, batch sparge
Efficiency 75%
OG 1.050
FG 1.015
IBU 37.6
SRM 39.7
Maris Otter is always my base, unless I'm looking to brew a proper American or Scottish ale, in which case I'd use 2 row or Golden Promise, respectively. The wheat is there for head retention. High percentages of roasted barley and lactose to create a thick, rich tasting brew. I added the chocolate, dark munich and home toasted malt in hopes that it adds a bit of malt complexity and richness.
I guess my question is - do I have too much going on in the grain bill, or am I right in thinking the chocolate, munich and toasted malts will add the malt richness and complexity like I'm looking for? Also, do either the amounts of roasted malt and/or lactose seem excessive, or do you think they'll help balance one another out?
Open to any and all suggestions. I've formulated and brewed 12 AG batches now, and have been unhappy with 75% of them. I'm still learning of course, but I feel I'm getting better.
5.5 lbs Maris Otter - 65%
1 lb flaked wheat - 10%
1 lb black roasted barley - 10%
.5 lb us chocolate malt - 5%
.5 lb dark munich - 5%
.5 lb toasted malt - 5%
1 lb lactose, late addition
.5 oz Magnum - first wort, 60 min
1 oz EKG - 15 min
US-05
Mash at 150, 90 minutes, batch sparge
Efficiency 75%
OG 1.050
FG 1.015
IBU 37.6
SRM 39.7
Maris Otter is always my base, unless I'm looking to brew a proper American or Scottish ale, in which case I'd use 2 row or Golden Promise, respectively. The wheat is there for head retention. High percentages of roasted barley and lactose to create a thick, rich tasting brew. I added the chocolate, dark munich and home toasted malt in hopes that it adds a bit of malt complexity and richness.
I guess my question is - do I have too much going on in the grain bill, or am I right in thinking the chocolate, munich and toasted malts will add the malt richness and complexity like I'm looking for? Also, do either the amounts of roasted malt and/or lactose seem excessive, or do you think they'll help balance one another out?
Open to any and all suggestions. I've formulated and brewed 12 AG batches now, and have been unhappy with 75% of them. I'm still learning of course, but I feel I'm getting better.