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Imperial Milk Stout

A rich and creamy milk stout with notes of chocolate and coffee, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 day 4 hours
Servings: 5 gallons
Course: Beverage
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 12 lbs Pale Malt
  • 1 lb Flaked Lactose
  • 1 lb Crystal Malt 80L
  • 1 lb Roasted Barley
  • 1 lb Chocolate Malt
  • 1 oz East Kent Goldings Hops
  • 1 oz Fuggle Hops
  • 1 package English Ale Yeast
  • Priming sugar for bottling

Equipment

  • Brewing kettle (5 gallons or larger)
  • Fermentation vessel with airlock
  • Sanitizer
  • Hydrometer
  • Bottling bucket
  • Bottles and caps
  • Thermometer
  • Stirring spoon

Method
 

  1. Start by sanitizing all your equipment.
  2. Heat approximately 3 gallons of water in your brewing kettle to around 165°F.
  3. Add the crushed grains to the kettle, stirring to combine. Allow to steep for 60 minutes.
  4. Rinse the grains with hot water (around 170°F) to extract additional sugars.
  5. Bring the wort to a boil and add the East Kent Goldings hops.
  6. After boiling for 45 minutes, add the Fuggle hops and boil for an additional 15 minutes.
  7. Cool the wort quickly to around 70°F.
  8. Transfer the cooled wort to the fermentation vessel and pitch the yeast. Seal with an airlock.
  9. Let it ferment for 1-2 weeks, until bubbling stops.

Notes

Serve as a rich beverage complimenting desserts or on its own.