brewmeister13
Well-Known Member
I'm getting ready to do my 1st all grain brew on my new brew stand and wanted to do something relatively simple, but that was my own. I bounced between Pale and Stout and decided to go with a Sweet (Milk) Stout. This is also the first recipe that I have formulated and wanted any input the community may have:
8lbs Maris Otter
1lb 3oz English 60L Crystal
8oz English Roasted Barley
6oz Black Patent
6oz Chocolate
1.15oz EKG (60 min)
.5oz EKG (20 min)
Yeast I am undecided on
.5lbs or 1lb Lactose
OG 1.057, FG aprox (dependent on the yeast strain) 1.021 w/1lb lactose or 1.018 w/.5lb lactose
IBU 28.8
I plan to mash at 156F for 60 min with 1.5qt/lb H2O. The H2O I will shoot for a london profile and fly sparge with just under 2.25 gal H2O.
A 90 min boil will ensue.
I am considering dropping the black patent and upping the roasted barley and chocolate. I am also thinking of doing a mix of Crystal malts (ie 40, 60, 80 and 120) to equal 19oz, but wasn't sure if I should on my first brew.
Lactose I can't decide on .5 or 1lb. I am looking to hit .5 or so IBU/SG, but have never worked with lactose. I want it to be sweet, but not like drinking candy.
Yeasts I am torn between Whitelabs English, Irish and British strains (WLP002, WLP004 and WLP005 respectively). I am leaning toward the British and am thinking if I go this route to use only .5lb lactose due to the low attenuation of the strain.
Any input, advice or any thing I may be missing would be greatly appreciated.
8lbs Maris Otter
1lb 3oz English 60L Crystal
8oz English Roasted Barley
6oz Black Patent
6oz Chocolate
1.15oz EKG (60 min)
.5oz EKG (20 min)
Yeast I am undecided on
.5lbs or 1lb Lactose
OG 1.057, FG aprox (dependent on the yeast strain) 1.021 w/1lb lactose or 1.018 w/.5lb lactose
IBU 28.8
I plan to mash at 156F for 60 min with 1.5qt/lb H2O. The H2O I will shoot for a london profile and fly sparge with just under 2.25 gal H2O.
A 90 min boil will ensue.
I am considering dropping the black patent and upping the roasted barley and chocolate. I am also thinking of doing a mix of Crystal malts (ie 40, 60, 80 and 120) to equal 19oz, but wasn't sure if I should on my first brew.
Lactose I can't decide on .5 or 1lb. I am looking to hit .5 or so IBU/SG, but have never worked with lactose. I want it to be sweet, but not like drinking candy.
Yeasts I am torn between Whitelabs English, Irish and British strains (WLP002, WLP004 and WLP005 respectively). I am leaning toward the British and am thinking if I go this route to use only .5lb lactose due to the low attenuation of the strain.
Any input, advice or any thing I may be missing would be greatly appreciated.