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Style of the Week: Kefir Milk Stout!

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February 12, 2016 by fhsteinbart


milk stout

Here we see a nice Milk Stout served in a more modern Stout glass.

Recently I posted an article about researchers who were making Kefir beer to aid in reducing inflammatory processes. Since there are two basic types of Kefir granules that we carry in the shop, I thought that a milk stout made with Kefir granules was in order. While the recipe is one that I’ve used before with regular beer yeast, this time around I’ll be pitching an aliquot of Kefir granules instead of regular beer yeast. I think I’ll make it a split batch between two 5 gallon beers,  one with Kefir granules, the other with a usual and customary beer yeast. The grain and hop bill will be just like any other Milk Stout, using Lactose for the milk part, and a standard use of roasted malts and grains to make it a stout. As a sweet stout, milk stout is usually more malt forward with just a balancing bitterness in the finish to keep it from becoming cloyingly sweet. I prefer it to be more balanced with a bitterness to gravity ratio (BU:GU) of around 1:2, so if the OG is 1.060, then the bitterness should be around 30 IBU’s. This will allow for the taster to enjoy the malts, hops, and lactose in harmony with one another. Below is the recipe I’ll be using in making this beer:

 

Extract:

  • 6 lbs. Golden Light DME
  • 1 lb. Lactose
  • ¾ lb. Crystal 80 Malt
  • 1 lb. Dark Roasted Barley
  • ½ lb. Chocolate Malt
  • 10 AAU’s Goldings Hops @ 90 minutes
  • 1 Whirlfloc tablet @ 15 minutes
  • Wyeast 1098, White Labs WLP007, or Imperial A01 House, OR Milk Kefir granules.

Instructions:

  • Heat 1 gallon of water to 155°F.
  • Turn off heat and add steeping grains, and steep for 20 minutes.
  • Remove the steeping grains, adding the malt extract and stirring until fully dissolved, then add water to volume.
  • Return to heat, bring to boil for 10 min. then add bittering hops. (Goldings, 60 min).
  • At 15 minutes remaining in the boil, add a Whirfloc tablet.
  • After boil has finished, turn off heat and cool wort by placing kettle in an ice bath or use a wort chiller (0 min).
  • Add mixture to fermenter, removing hops, and bring total volume to 5 gallons using non-distilled bottled water or filtered tap water.
  • Aerate unfermented wort (shaking works well).
  • Pitch yeast and ferment at 68° F until completed (about a week).
  • Allow to age an additional four to six weeks before packaging up as usual.

All Grain:

  • 9 lbs. Pale Ale Malt
  • 1 lb. Lactose
  • ¾ lb. Crystal 80 Malt
  • 1 lb. Dark Roasted Barley
  • ½ lb. Chocolate Malt
  • 10 AAU’s Goldings Hops @ 90 minutes
  • 1 Whirlfloc tablet @ 15 minutes
  • Wyeast 1098, White Labs WLP007, or Imperial A01 House, OR Milk Kefir granules.

Procedure:

Infusion mash at 152°F for 1 hour, using a standard (1.33qt./lb.) mash. Sparge to 6.5 gallons of wort, and bring to a roiling boil. Add the bittering hops 15 minutes into the boil. Add the Whirlfloc tablet or Irish moss at 20 minutes remaining in the boil. At 0 minutes (knockout), cool the mixture by placing kettle in an ice bath or using a wort chiller. Add mixture to fermenter, removing hops, and aerate unfermented wort (shaking works well). Pitch yeast and ferment at 68°F. Gravity may vary depending on system efficiency, so adjust accordingly, using malt extract if needed.

Package up as usual; bottled versions should use 100 gms. corn sugar (approx. ¾ cup), or kegged to 20 psig, and allow two weeks to come into condition. Serve at 50°~55°F in a Dimpled mug or modern Stout glass, share, and enjoy! This beer will continue to evolve and change over the coming months, so make enough to last you through your next brew.

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