Sweet/Milk Stout

[Pharmbrewer]

1) I might take the black patent malt down from 6 to 5 ounces. You'll get a little less acrid burntness that way. Even better would be to trade some of the 5 or 6 ounces for roasted barley for an improved coffee-like stout flavor. Black malt tastes, well, burnt, with a slight licorice sort of a note, while roasted barley is not as burnt and is pretty much essential for any stout.

Good luck!

+1 on the Roasted barley. I made JZ's sweet stout last nov (Brewing it again next month and adding cocoa nibs for a chocolate milk stout) and it came out awesome. It was well balanced but I still feel the roastyness could have had a little more depth to it. When I brew it again I'm going to sub half the black patent for roasted barley.

[mediumsk]

It's probably not going to win you any medals now days, but Ron recently posted the recipe for Mackeson's 1936 Milk Stout.

http://barclayperkins.blogspot.com/2010 ... stout.html

Mackesons pretty much wrote the book ( or at least carried the torch) for this style of beer. If you not familiar with brewing sugars, #3 is most similar to dark treacle.

[mediumsk]

oops.
I just realized you were asking specific questions, not just for a recipe.
my bad, file my last post as food for thought.

[NikoBrew]

oops.
I just realized you were asking specific questions, not just for a recipe.
my bad, file my last post as food for thought.

Hey I'm open to suggestions, recipes, etc. I've never really brewed someone else's recipe before and I typically have no interest in it. Though with a style I've never made before I feel like it makes sense to do. Especially for a style like this that is all about balance as all beers are, but with lottss of sweetness and potential to throw it out of whack. I'll definitely post how whatever I brew turns out!