Milk Stout with Pumpkin, Coffee & Vanilla

Milk Stout with Pumpkin, Coffee & Vanilla

  • 12.5 lb (5.7 kg) 2-Row malt
  • 2.0 lb (0.9 kg) Flaked Barley
  • 1.5 lb (0.7 kg) Pale Chocolate malt
  • 0.5 lb (227 g) Roasted Barley
  • 0.5 lb (227 g) Midnight Wheat malt
  • 0.8 oz (23 g) Magnum pellets (60 min)
  • 1.0 oz (28 g) Golding pellets (30 min)
  • 1.0 lb (454 g) Lactose (10 min)
  • 2 tsp Pumpkin Spice (1 min)
  • 2 Fresh Madagascar Vanilla Beans, whole (7 days)
  • 0.5 lb (227 g) Medium roast coffee beans (cold brew, add at bottling)
  • White Labs San Diego Super Yeast (WLP090)

Specifications:

  • Original Gravity: 1.091
  • Final Gravity: 1.019
  • ABV: 9.45%
  • IBU: 38
  • SRM: 46

Directions:

  1. To brew this milk stout pumpkin beer recipe, mash at 153°F (67°C) for 60 minutes. Batch sparge. Boil for 60 minutes, following boil schedule.
  2. Chop vanilla beans and scrape out the inside. Stuff collection in to a small jar with enough vodka to cover the beans. Let this sit for about a week. Toss into primary fermentation.
  3. Anywhere from 12 to 24 hours before packaging, make a cold brew coffee using 8 oz (454 g) of your favorite medium roast coffee. Add this to your bottling bucket or keg to taste, and carbonate up to 2.4 vol.

Yields:  5 gallons

From:  https://www.homebrewersassociation.org/homebrew-recipe/milk-stout-pumpkin-beer-recipe-with-coffee-vanilla/

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