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Molasses Milk Stout Recipe

11-03-01My buddy Pete, who you have probably seen around here commenting, has been in Saudi Arabia for the last month and a half or so on a job. I really can’t explain exactly what he does, but know know that he has been suffering in a dry country x2 (it’s hot and alcohol is banned!) but he is coming home pretty soon. Right before he left he went on a brewing frenzy doing a milk stout, two pumpkin beers, and another beer that is escaping me right now. He sent my the recipe for his Molasses Milk Stout so I figured I would share it on here.

  • 8 lbs  Marris Otter
  • 1.25 lbs Roasted Barely
  • 1.00 lbs British Pale Chocolate
  • .75 lbs Crystal 60 L
  • .5 British Chocolate
  • 1 cup Blackstrap Molasses  60 min
  • 1 lbs Lactose Powder  15 min
  • 1.0 oz Goldings Pellets 5.75 %AA  60 min
  • British Ale Yeast 1098  Wyeast

11-03-02It sounds wonderful and from the pictures I have received, looks wonderful as well. I haven’t gone through the calculations for the ABV but it should be a nice middle of the road beer. He collected 6 gallons of wort from his batch. Everything was mashed at 152 for 60 minutes and then a 60 minute boil with the molasses going for the full boil. Lactose in the last 15 to make it a milk stout. He said he has some changes planned for next time, but I don’t know what those are as of yet. Pete should be hope soon and hopefully we can drink some of this stuff not long after.

Pete sent me a few other recipes that I will be getting up here once I finally get over this cold. Once again I want to apologize for the lack of posting, I just have not been feeling well for the past week or so. The updates will pick back up once I get my life back in order.

07-31-01

Belgian Tripel Recipe

07-31-01Now that I am finally established in Texas I can get back to homebrewing again. It has been a long time since I brewed the SB Birthday Beer. Does the date of that post really go all the way back to Feburary. That sucks. I’ve been really digging Belgian beers for the past few months and have been coming up with ideas in my head about what all I need to do to make it as good as it can be. So I came up with the following recipe:

  • 12 lbs Belgian Pils
  • .5 lbs Belgian Pale
  • .5 lbs Wheat malt
  • .25 0z Tettnanger (4.5% at 120 mins)
  • .25 0z Tettnanger (4.5% at 90 mins)
  • .25 0z Tettnanger (4.5% at 60 mins)
  • .25 0z Tettnanger (4.5% at 30 mins)
  • .5 oz Saaz (5.0% at 10 mins)
  • Yeast: WLP530 (Abbey Ale) or another Belgian Strong if unavialable

I plan on mashing the grains at 152 degrees for 90 minutes to try and get as much sugar out of them as I can. I hope to collect a total of 5 gallons of wort for boil when all is said and done. I then want to boil for two hours and bring down the level of wort to around 3.5 gallons. I haven’t brewed here before and I am almost 3,000 ft. higher in elevation so I don’t know if the boil time will need adjusting.

I will ferment in the primary for a week, switch to a secondary for another week, and then bottle and contition for 2-3 weeks. I hope to have a nice estery beer that comes in between 9.5-9.7% abv. My SG goal is going to be 1.090, maybe a bit higher or lower depending on my effiency.

My hop choices came down to English (Fuggles and Goldings) or the German hops I picked. Saaz hops has a history of being a bit more fruity and I want those esters to shine. With such a long boil I wanted to strech out the primary hops and split them up into four small additions. It might add a bit of complexity but will make it not overpowering. I am still considering just a single addition at the hour mark, but I still can’t make up my mind. The final IBUs should come in at about 28 IBUs. I’m going to ferment on the upper edge of the recommended temperature at 75 degrees or so.

Is there anything I missed or any other considerations I should look at before brewing this bad boy up. I’m hoping to make a go at it this weekend or next depending on how fast the ingredients ship and how fast I can build my mash tun.