Brewed: Pot Licker Milk Stout

pot licker milk stout

I have been attempting to brew a quality milk stout since I was extract brewing. That first version used Hershey’s powdered chocolate in the boil. It basically fell out during the fermentation process (typical four weeks). Once I began all-grain brewing I tried my hand at version two of Pot Licker. I used cocoa nibs in secondary. This seemed to work well for me. Chuck, Rich and I decided that the beer wasn’t creamy enough; I vowed to thicken it up the next time around.

In the second version I only used a half a pound of lactose (milk sugar) while aging a gallon of the beer on cocoa nibs and roasted jalapenos (fresh from Rich’s garden). I decided to up the lactose to one pound for this brewing of Pot Licker and, since I don’t have fresh jalapenos to use, I will bypass.

Pot Licker is the first non-sour I have brewed in while. I am looking forward to a quick turn around yielding a brew I can drink in a month. Enjoy!

General Information:
Brew Date: Sunday, March 31, 2013
Recipe Type: All Grain
Yeast: S-05
Yeast Starter: None
Batch Size (Gallons): 5.50
Original Gravity: 1.061
IBU: 26.8
Color: 37.5 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 68%
Alcohol by Volume: 6.2%
Primary Fermentation: 28 days @68*F
Secondary Fermentation: 7 days on cocoa nibs

Grain Bill:
9.00# 2-Row
1.00# Chocolate
0.75# Crystal 60L
0.50# Roasted Barley
0.25# Black Malt

Saccharification Rest @ 152.0*F for 60 minutes.

Hop Bill:
2.00 ounces Fuggles (4.5%) @60 minutes

1.0 tsp Irish Moss @ 15 min.
1.0 tsp Yeast Nutrient @ 15 min.

Useless Fact: The phrase “rule of thumb” is derived from an old English law which stated that you couldn’t beat your wife with anything wider than your thumb.

Related Posts Plugin for WordPress, Blogger...

Tags: ,

Comments are closed.