Milk Stout

Grain Bill

4 lbs 4.0 oz Light Dry Extract (8.0 SRM) Dry Extract 37.78 %
1 lbs Caramel/Crystal Malt – 60L (60.0 SRM) Grain 8.89 %
1 lbs Chocolate Malt (350.0 SRM) Grain 8.89 %
1 lbs Munich Malt – 10L (10.0 SRM) Grain 8.89 %
1 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 8.89 %
1 lbs Roasted Barley (300.0 SRM) Grain 8.89 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4.44 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 4.44 %

Hop Schedule

1.00 oz Northern Brewer [8.50 %] (60 min) Hops 20.1 IBU
1.00 oz Goldings, East Kent [5.00 %] (15 min) Hops 5.9 IBU

Other

1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8.89 %
1 Pkgs American Ale II (Wyeast Labs #1272) [StartYeast-Ale

Mash Schedule

Add 7.5 quarts of water at 170° for a mash temp of 15460° for 60 minutes. Batch sparge to 4 gallon boil size.

Notes

• 7/4/08 – Pitched at 68°. OG was 1.071
• 7/18/08 – Transferred to secondary. FG was 1.034

Ths is beer is very good but finished with a much higher than expected final gravity. I knew there were alot of unfermentables but was not expecting it to be that high. In fact, I was expecting 1.024-1.027. In hindsight, I think it was because there was not enough diastatic power to convert all those specialty grains.