Anonymous: Raspberry Milk Stout
Sweet Stout - All Grain
• Makes 5 Gallons @ 75% Efficiency
|Crisp Maris Otter||7 lbs, 0 oz|
|Lactose||1 lbs, 0 oz|
|Briess 2 Row Caramel 80||1 lbs, 0 oz|
|Briess Organic Munich 10||0 lbs, 12 oz|
|Briess Roasted Barley||0 lbs, 12 oz|
|Crisp Chocolate Malt||0 lbs, 12 oz|
|Briess Flaked Barley||0 lbs, 8 oz|
|Briess Flaked Oats||0 lbs, 8 oz|
|Kent Goldings, UK Pellets||1 oz @ 60 mins|
|Magnum Pellets, GR||.5 oz @ 60 mins|
|Wyeast Labs American Ale||1 ea|
|1.044 - 1.060||1.012 - 1.024||20 - 40||30 - 40||4.00 - 6.00|
Add lactose to boil kettle with 10 minutes left in boil.
Ferment in Primary for 4 weeks.
One week prior to racking into secondary, begin soaking 2 split vanilla beans in 375mL of Chambord Raspberry Liqueur. Once it is time to rack into a fresh carboy, remove the vanilla beans and put Chambord infusion into the bottom of carboy before racking on top of it.
Leave in secondary for an additional 6 weeks and then bottle or keg and carbonate to 2.0 volumes.
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