#13 Milk stout

Brew date - 11/16/08
Bottled 12/10/08

In Theory - Not as hoppy and roasty as a dry stout, this beer has a sweetness from the addition of caramel malts and lactose (milk sugar). It is similar in style to Mackeson XXX Stout.

OG 1.064
FG 1.025 - high because of the high mash temp!
Approx IBU
Approx BU:GU
ABV 5.1%

Dark LME 5.0lb
0.75lb Lactose

2.0lb Maris Otter
0.5lb Carapils
0.5lb Crystal 60L
0.25lb Chocolate
0.25 Black Patent
0.25lb Black Roasted Barley

1.5oz Mt Hood 60 min

Wyeast British Ale 1098

Full boil (actually two 1/2 boils) as I wanted to fully utilize the hops - partial boils really mess up hop utilization and cuts the IBUs basically in half if not more.

I mashed at a too hot 158ish for 45 minutes so I took 1/4lb of Lactose out of the recipe.

3.61lb grain in 5.5 quarts of water - then steeped in 2g's of 170 degree water for 10 minutes.

Boiled in two pots for 1 hour - cooled and pitched yeast starter at 76 degrees. Fermentation started within 3 hours.