As an update for 2021 we took this recipe back to where we began when developing it a few years back, at that time I was a big fan of LorAnn flavourings, however they weren’t that accessible to source from the US, but they offered a much more natural flavour. Well we have now sourced the original flavourings that I was using on this recipe a few years ago so felt it was the right time to update this very loved recipe, the kit now contains the malts, the hops, lactose and the yeast to create what is a really enjoyable rich and complex milk stout, you can then choose to add your flavourings to your basket and brew a number of different flavoured Pastry Stouts from our new flavour range from LorAnn.
We would suggest you purchase 2 x flavouring for each batch of beer to give you enough to choose your dosing rate, and if you purchase as part of this kit you receive 20% off the price of the flavourings :
Do not just add two bottles of flavouring to your beer. As before, we recommend you dose lightly with the flavouring, as you can always add more but you can’t take it away once added. You could do some micro dosing of the finished beer in a glass and then scale it up to the full batch.
Then you will need to source 200g of molasses and 80g of cocoa nibs to follow our recipe. You could try switching this molasses out for dark treacle to add an interesting twist to the recipe.
This beer got an honourable mention in the awards at the 2019 LAB home brew competition, scoring 41 and 42 out of 50.
Dingemans Biscuit Malt
Crisp Dark Crystal Malt
Weyermann® Carafa Special® Type 1
Weyermann® Carafa Special® Type 3
Crisp Naked Malted Oats
Thomas Fawcett – Golden Promise Pale Ale Malt
Celeia (Stryian Goldings) Pellets
1 x WLP002 will be supplied (alternatives are Wyeast 1968 London ESB)
Lactose 500g (1 packs)
Beer Style (main): British Ales
Beer Style (sub): Sweet Stout or Cream Stout
Batch Size: 19ltr
Original Gravity: 1.086
Final Gravity: 1.027
ABV %: 7.4
Temperature °C: 69
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
Boil time (mins): 120
Additions and timing:
50g – challenger – 90 mins
60g – Celeia (Stryian Goldings) – 15 mins
200g – molasses -10 mins (not included)
500g – lactose – 10 mins
80g – Cocoa Nibs – 10 mins – roasted and crushed (not included)
Secondary additions and timing:
Yeast: Wyeast 1968 London ESB or WLP002
Fermentation temperature/steps: 20c until FG achieved
Roast and crush cocoa nibs before brew day, then add during last 10 minutes of boil. (not included). Roasting adds more flavour, but they burn really easily so you must keep watch over them at all times.
When we brew this we add 6-8ml of peanut flavouring to keg if peanut taste is required, but as above we strongly recommend you decide for yourself and dose small to start with.