Milk Stout
2 lb. patent black malt- 1 lb. pale malt
- 6 oz. flaked maize (cornflakes)
- 3 oz. hops
- 2 lb. white sugar
- 2 lb. powdered glucose
- teaspoonful salt
- ¼ oz. citric acid yeast - nutrient
Bring seven quarts of water to 150°F. Pour into polythene pail and add the malts and flaked maize at once. Put in immersion heater, cover as directed with sheet polythene and wrap vessel with a blanket to conserve warmth. Switch on heater and keep the mash at 145°-150°F for seven-eight hours. At this stage the starch test may be carried out if you wish.
Strain the mash into the boiler and add salt and two ounces of hops. Boil rapidly for one minute and then simmer for forty minutes. Add remaining hops and simmer for a further ten minutes.
Put the sugar, glucose and citric acid in the fermenting vessel and strain the mash on to it through fine muslin. Stir well, making sure all sugar is dissolved and make up to four gallons with boiling water.
Cover as directed and leave to cool to 65°-70°F.
Then add yeast and nutrient and leave in a warm place for seven-eight days.
If using hydrometer take readings at five-six days until 1.005 is recorded and then bottle as directed. If hydrometer is not being used, allow stout to ferment out until it goes ‘flat’ and then prime - add sugar as directed to restart fermentation - and then bottle.
If a draught stout of this sort is required, merely let the stout ferment out until it goes ‘flat’ and then bottle.
Sweeten with lactose as required and keep m bottles for a few weeks or use as soon as required.