imnuts’ Home

Young's Ram Brewery, Wandsworth, London, England

Milk Stout Recipe for 5 gallons

¾ lb roast barley
¼ lb black patent malt
¼ lb chocolate malt
½lb 120L crystal malt
6 lb pale malt extract syrup
1 lb wheat malt extract syrup
1 oz Kent Goldings hops, 60 minutes before end of boil
¼ oz Kent Goldings hops, 30 minutes before end of boil
Irish ale yeast
¾ cup corn sugar
½ lb lactose

Bring three gallons of water to 160°F. Crush dark grains and steep in hot brewing water for 30 minutes. Remove grains and add extracts, then bring to a boil. Boil 60 minutes, adding hops at specified intervals. Transfer to fermenter with enough cold water to make five gallons. Cool to 70°F, aerate, and add yeast. Ferment at 65-70°F for one week or until finished. Transfer carefully into another container. Dissolve corn sugar and lactose into finished beer, bottle, and store at room temperature for two to three weeks, then chill and enjoy.

Note: Lactose, or milk sugar, is available at home brew supply stores. Do not substitute any other kind of sugar! This may result in exploding bottles!