Milk Stout

 

GRAIN	GRUIT
7# Maris Otter	1 oz Target
2# Flaked Barley
1.25# Roasted Barley	YEAST
	Wyeast 1084

PROCESS:

1.    CLEAN AND STERILIZE EVERYTHING.

2.    Heat 15 quarts water to 165 F and add to grain in mash tun (goal temp 150-152 F)

3.    Mash for 60 minutes.

4.    Sparge with 170 F water while draining wort into kettle.

5.    Boil wort.  WATCH FOR HOT BREAK.

6.    Set countdown timer for 60 minutes.  Add Target.

7.    At 10 minutes add Whirlfloc.

8.    At 0 minutes turn off heat and cool to 65 F.

9.    Check starting gravity.

10. Add yeast.  Place in primary fermentor and apply airlock.

11. Ferment at ~69 F for 2+ weeks.

12. Keg and pressurize to 10 PSI.

13. Share and Enjoy!

I over-sparged this batch and wound up with a very thin wort. I extended the boil time to compensate and wound up with a very decent beer with exceptional clarity.