Milk Stout – International Homebrew Project

Tā kā šis ir starptautisks projekts, tādēļ tā atskaiti rakstu angļu valodā.

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The idea behind the International homebrew project is simple – people around the world brew the same recipe using the same ingredients and then report the results (click here for reports and results).

I have been only a month or so behind the schedule. Maybe a bit longer. I have my reasons – extra work in the office, general laziness and I could not find lactose required in the recipe. To be frank, I had found it, but they asked 18 euros per kilo. I thought that it might not be a fair price for a sugar and decided to buy lactose two weeks later, while on trip to Germany. I got it for 2 euros, so this serves just as an extra proof how Latvian “businessmen” are ripping off their fellow countrymen. Later I spotted lactose for 9 euros per kilo in a local baby food store, still I think it is excessive.

I also did not have any of that roasted-toasted British malt. It is way too expensive to order malt by air mail from UK or the USA, so I made a bit myself in my dead cheap electric oven that barely holds half a kilo of malt, then I remembered I do not have a malt crusher and decided to skip this part entirely. Still, I added this lightly burned homemade malt to the mash, smashing it with hammer a few times before pouring into my cooler “mash tun”.

Malt

  • 3,5 kg Pilsner malt (3,5 EBC, Viking Malt, Lithuania)
  • 500 g Light crystal malt (30 EBC, Lithuania)
  • 500g Crystal malt (230 EBC, Slovakia?)
  • 200 g Black malt (1300 EBC, Slovakia?)
  • 530 g Home made amber/brown malt 530 g

Hops

  • 38 g Crystal 3.8% (2 years old, found in the freezer and decided to use) @150 min
  • 10 g Perle? (no idea about alpha, also found in the freezer) @150 min
  • 25 g Fuggle 4.7% @90 min
  • Invert sugar #3 – forgot to measure how much, must be about 250g
  • Nottingham dry yeast
  • Lactose – 500 g in boil, 400 g when priming

As a reminder, original ingredients were as follows (the original recipe is here) :

  • Eng. 2 Row – 2.41 kg
  • Amber malt – 480 g
  • Brown Malt – 260 g
  • Crystal 75 – 260 g
  • Invert # 3 – 230 g
  • Roasted Barley – 840 g
  • Lactose in boil – 570 g
  • Lactose priming – 470 g
  • Fuggle 5.5% @ 150mins 1.15/32.5
  • Goldings 4.5% @ 90mins 0.7/19.8

When I filled my mash tun with water, it soon turned out this damn thing was starting to leak. A lot of cursing ensued and I poured all the stuff into the boiling pot, heated it up on the stove and put under several blankets while trying to fix the cooler box. Of course, I just made the matters worse. Now it was not leaking just a few small droplets, but in a steady flow.

When I poured mash back into the cooler to filter, I soon discovered the next problem. Mash was all stirred up and small particles immediately clogged my state-of-the-art wire mesh filter and stuck sparge, here it was in all of its glory. Add one more hour of cursing while trying to find better ways to filter, after which all the kitchen floor was covered in sticky mess. It was only later when a fellow homebrewer Jānis asked why I did not consider simply blowing in the outlet tube, as I would have easily dislogged the stuck particles in this way.

It fermented nicely in 18C for 14 days.

Bottling and 2 weeks in bottles. No, actually 4 weeks, I am an extremely lazy person.

The result pours very clear dark brown with soft and generous brownish head that slowly fades on thin, but persistent layer, patchy bits of lacing remaining. Aroma is sweet and complex mix of malt, bread, dark fruit.

Taste is light bitter chocolate, but not much of it, followed by sweetish dark bread, dried fruit and during the finish bitterness sets in again, accompanied by hints of citrus. Mouthfeel is rich and smooth, low carbonation and faint alcohol warming during the last third of the glass. Amazingly drinkable, I am so happy there is at least one case left in the cellar.

There is no doubt, I am brewing it again, maybe sticking more to the original recipe this time.

Viens komentārs rakstam “Milk Stout – International Homebrew Project”

  1. Velky Al

    Great post! Thanks for taking part in the project, hopefully something a little less taxing will be brewed for International Homebrew Project 2012!


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