Brew Conductor’s Coffee Milk Stout (7.5%)
Beer usually gets all its sugars from barley (maltose), but lactose is rather different. Typically, sugar can be transformed into alcohol. However, lactose, doesn’t play abide by these rules. It’s surprisingly pretty unfermentable, as a result, its sweetness, although mild, remains in the end product. When accompanied by flaked oats, the lactose lends a real creaminess to a heavily roasted stout that reminds us of a rich coffee. We even add in chicory root to increase the beer’s sweet but deep roastiness.
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60-minute mash at 67°C
- 2.4 L (2½ qt) water, with an extra gallon (3.8 L) for sparging
- 680g (1.5 lb) Pale malt
- 180g (0.4 lb) Caramel 40 malt
- 90g (0.2 lb) Caramel 120 malt
- 90g (0.2 lb) Chocolate malt
- 45g (0.1 lb) Black malt
- 45g (0.1 lb) roasted barley
- 45g (0.1 lb) flaked oats
- *All grains should be milled - see this page for information on milling
- 1.4g (0.05 oz) Magnum hops
- 7g (0.25 oz) Progress hops, split up into fifths
- 90g (0.2 lb) lactose sugar
- 20g coffee beans, crushed
- 20g (¼ cup) roasted chicory root
- Belgian ale yeast, such as Safale S-33
- 65g maple syrup, for bottling
- In a medium-sized stockpot, heat the 2.4 L (2½ qt) of water over high heat to 70°C. Combine with all the malts and stir gently. The temperature should decrease to 66°C in around 1 minute. Take the pan off the heat. Steep the grains for 60 minutes between 62°C and 67°C. Every 10 minutes or so, stir and take a temperature reading. If the temperature of the grain becomes too cold, return it to heat and stir until the temperature returns to the specified range and then take it back off the heat. With 10 minutes remaining, in a separate medium-sized stockpot heat 1 gallon (3.8 litres) of water to 77°C. Once the grains have been steeped for 60 minutes, turn the heat to high and stir until the temperature hits 77°C. At this point, take it off the heat.
- Position a fine-mesh strainer across a stockpot and pour the grains into the strainer, maintain the liquid. Pour the gallon (3.8 litres) of 77°C water over the grains. Recirculate the collected liquid through the grains once.
- Place the pot with the liquid in on the stove and bring to a boil over high heat. Once the liquid starts to foam, lower the heat to a slow rolling boil and add the Magnum hops. After 20 minutes, add two fifths of the Progress hops. After the 40th and 50th minutes, add another fifth of the Progress hops respectively. Prepare an ice bath by stopping the sink and filling it halfway with water and ice. After 60 minutes, take the pot off the heat and add the final fifth of Progress hops, lactose sugar, coffee, and chicory. Place in the ice bath, cooling it to 21°C, this should take about 30 minutes.
- Use a funnel and strainer to pour the liquid into your fermenter (remember, it MUST be sanitized). Supplement with water in order to fill the to the 1-gallon mark. Add the yeast using your hands (remember to sanitize those too!) cover the mouth of the jug with one hand, and shake to distribute evenly. Insert the sanitized stopper and tubing to the fermenter and place the other end of the tubing into a bowl of sanitizing solution. As the yeast activates, this solution will bubble as gas is forced through the tube. After 2 to 3 days, once the bubbling has reduced, replace the tubing system with an airlock. Once a further 11 days has passed, bottle your beer using the maple syrup - see this page for bottling instructions.
For 5 Gallons:
60-Minute Mash at 67°C
- 12.4 L (3¼ gallons) water, with an extra 4 gallons (15.1 L) for sparging
- 3.4kg (7.5 pounds) Pale malt
- 900g (2 pounds) Caramel 40 malt
- 450g (1 pound) Caramel 120 malt
- 450g (1 pound) Chocolate malt
- 225g (0.5 pound) Black malt
- 225g (0.5 pounds) roasted barley
- 225g (0.5 pounds) flaked oats
- 7g (0.25 ounce) Magnum hops
- 35g (1.25 ounce) Progress hops, split into fifths
- 450g (1 pound) lactose sugar
- 100g coffee beans, crushed
- 100g roasted chicory root
- Belgian ale yeast, such as Safale S-33
- 340g maple syrup, for bottling