It was Martin Luther King, Jr. day this past Monday and to celebrate the day I decided to brew the “MLK & Cookie Stout”.
I like oatmeal stouts a lot. I like chocolate stouts, too, but I tend to be very picky about them. I also was eager to experiment by making a milk stout. So what better, than to combine all three to make a milk and cookie stout!
I put the recipe together after having done some research on various homebrew websites, taking notes from various recipes and combining all the best into one.
Grains:
- 7 lbs Briess Organic 2-Row
- 1 lb Briess Flaked Oats
- 1 lb Briess Roasted Barley
- 1 lb Briess Caramel 80L
- ½ lb Briess Chocolate Malt
Hops:
- 1 oz Goldings (UK) @ 60min.
- ½ oz Goldings (Yakmia) @ 30 min.
- ½ oz Goldings (Yakima) @ 15 min.
Yeast:
- Irish Ale (Wyeast 1084)
Misc:
- ½ lb Lactose at flame out.*
- 1 tsp Irish Moss at 15 min.
60 min mash @ 158F, sparge @ 168F, 60 minute boil.
OG: 1.055
*For those who aren’t brewers, lactose (milk sugar) is added to the beer because it is an unfermentable sugar and thus keeps the beer sweet. You can read more about milk stouts here:
http://en.wikipedia.org/wiki/Stout#Milk_stout
Brew notes:
It was my first time using the new Barley Crusher malt mill that I bought and I’m already glad I invested in it. My numbers were SPOT ON. Everything else went well on brew day, and the wort alone smelled great so I’m eager to try it in about 8 weeks!
Barley Crusher Malt Mill
