Here Ed and Tim brew up a Milk Stout with step-by-step instructions ideal for a beginner. It was Tim's first brew day so he asks many of the questions a beginner would. Enjoy brew bros!
#brewday #allgrain #stout
VIDEO TIMINGS:
Start to 05:00 - Intro & Recipe
05:00 to 16:55 - Mashing
16:55 to end - Sparging
ALL GRAIN MILK STOUT:
6.8% ABV
38 litres (half straight Milk Stout, half infused with coffee, gingerbread and chocolate - see Part 2)
Mash temp 66°C (151°F)
Boil 90mins
GRAIN BILL:
Crisp Pale Ale Malt 6400g (226oz)
Crisp Roasted Barley 900g (32oz)
Crisp Crystal Malt 680g (24oz)
Weyermann Munich Malt I 680g (24oz)
Crisp Chocolate Malt 680g (24oz)
Crisp Flaked Barley 460g (16oz)
Rolled Oats 460g (16oz)
Supplied in UK by The Malt Miller
HOPS:
Magnum 18g (0.6oz) at 60 mins
East Kent Goldings 56g (1.97oz) at 10 mins
YEAST:
Wyeast 1956 American Ale (631 billion cells)
EQUIPMENT USED:
Homemade 50L (11 gal) keg mash tun
70L (14 gal) Brew Kettle (Malt Miller) with HERMS coil 2 x 2.4kw element
Ss Brewtech 17 gal (half barrel) Chronical Brewmaster Fermenter
Brandels BAR2H Shelf Cooler
Blichmann RipTide Brewing Pump
MUSIC:
![](https://i.ytimg.com/vi/0viFDNA4Z_k/maxresdefault.jpg)