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Last night I attended a monthly meeting of a local homebrew club here in Chicago.  I haven’t typically done homebrewing as a group activity.  Not sure why, but I’ll think on that for another day.  But I was enthusiastically invited to the brew club by a friend who is a member, so I decided to stop by and see what it was about.  The meeting was about a dozen brewers who get together monthly to share their beer and swap stories about how they made it.  I really enjoyed the conversations, drank some interesting beers, and drove home thinking on a few brewing tips and tricks I picked up in conversation.

No surprise that I woke up this morning revved up to create a new beer recipe.

Brewing beer is the perfect hobby for me: its both artistic in its conception and scientific in its execution.   On the front end, the process of crafting a new beer recipe is very creative, allowing you to pull a variety of ingredients together to realize a flavor that started only as an aspirational thought in your head.  But its also requires discipline in its execution because the science behind the fermentation process is exact.  If you didn’t sterilize every single piece of hardware correctly, or you didn’t add enough oxygen for the yeast, or your fermentation temperature was a several degrees too high for the yeast strain you chose… well… then you end up with either a batch of beer that’s unmemorable or, worst case,  you end up with a couple of cases of undrinkable beer that you’re dumping down the drain.  So the execution details matter.  But when you nail the execution of a creative recipe, you more often than not end up with with a beer you fall in love with (and that your friends beg you to make again).

I love the process of creating a new beer recipe.  Choosing from the dozens of malt varieties out there.  Playing with the ratios of the malts to get the the color, flavor and alcohol content I’m looking for.  Selecting from the varieties of hops, to balance the malty sweetness with hoppy bitterness while adding flavors like stone fruit, citrus, pine, floral, etc.   Deciding on the yeast strain that is going to ferment my beer to the clarity and mouthfeel I want, along with leaving some residual flavor additions such as minerals  or banana or a hint of clove. Just like creating a food dish, there is so much room for creativity when designing a new beer.  And this morning I was inspired.

I decided that I wanted to do a new milk stout, so let’s talk about milk stout a little bit.  Milk stout, if you’re not familiar with the style, is a dark, sweet, lightly carbonated ale.  This style that was invented in England just around the turn of the 20th century, which, as styles of beer go, is fairly recent.  Skipping back to a previous time, porter was the predominant style of beer in England from the 18th into the 19th century, and it was mainly considered to be a beer for the working class man.  Porters with higher alcohol content came to be developed, and these became known as “stout porters” which eventually became shortened to just “stout”.  Porters and stouts are very dark, sometimes black, lightly carbonated beers that are often described as having toffee or bittersweet chocolate or burnt toast flavors.  They get these flavors, along with their dark color, from the high content of dark roasted malts used in the style.  A commonly available stout in America is Guinness Stout.

So into the end of the 19th century a new riff on stout appeared on the scene: the milk stout.  Milk stout is a sweeter version of the usual stout.  It is sweeter due to the addition of lactose sugar, which is not fermentable.  Beer ferments because yeast cells consume the sugars from the malts, excreting alcohol and carbon dioxide in the process.  As a general rule, the more malt in your recipe, the higher the alcohol content.  But yeast won’t eat lactose sugar, hence lactose sugar leaves its sweetness behind in the beer.  The more lactose sugar you add, the sweeter the final fermented beer will be.  There are a lot of commercially available milk stouts out there, but I think my favorite is from Left Hand Brewing.

Here’s the milk stout recipe I came up with.  I went with sort of traditional base malts, slightly heavy with the dark malts, and quintessentially British with the hops and yeast.  I’ve got a yeast starter going on a stir plate targeting 225B yeast cells (more on that process another day) and will be brewing this beer in the next few days.  I’ll keep you posted!

Lux Lunae Milk Stout

(5 gallons/19 L, all-grain)
OG = 1.065  FG = 1.017
IBU = 30  SRM = 55  ABV = 6.3%

Ingredients

6 lbs. Maris Otter Malt
3 lbs. Belgian Aromatic Malt
1 lb. Roasted Barley (300 °L)
1 lb. Chocolate malt (350 °L)
1 lb. Crystal Malt (80 °L)
8 oz. Flaked Barley
4 oz. Black Patent Malt (500 °L)
1 lb. Milk Sugar (Lactose)
.5 oz Galena hops (13.0% alpha acid)  60 mins
.5 oz East Kent Goldings hops (5.0% alpha acid)  30 mins
.5 oz Fuggles hops (4.5% alpha acid)  10 mins
.5 oz East Kent Goldings hops (5.0% alpha acid)  5 mins
.5 oz Fuggles hops (4.5% alpha acid)  0 mins
.5 tsp Wyeast Yeast Nutrient  15 mins
1 tsp Irish Moss  15 mins
Wyeast 1275 Thames Valley Ale
3.8 oz corn sugar (for bottle conditioning carbonation)

Method

Medium body infusion 60 mins at 154°F.  Sparge with 16 qt water at 176°F.   Collect 6 gal wort and begin boil.  Add hops and adjuncts according to schedule above.  Cool wort to 70 °F, aerate, pitch yeast and ferment at 68°F.  Rack after 10 days and secondary 21 days at 72°F.  Then prime, bottle and hold 14 days before drinking.

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