Homebrewed Milk Stout Recipe: A Deliciously Dark and Creamy Delight

10/29/20232 min read

clear drinking glass with black liquid
clear drinking glass with black liquid

Milk Stout Recipe and Instructions

Are you a beer enthusiast who loves experimenting with flavours? Look no further! In this blog post, we will guide you through the process of brewing a delectable homebrewed milk stout. This rich and creamy beer is perfect for those who enjoy a full-bodied and slightly sweet beverage.


  • 6 lbs of Maris Otter malt

  • 1 lb of roasted barley

  • 1 lb of chocolate malt

  • 1 lb of lactose

  • 1 oz of East Kent Goldings hops

  • 1 oz of Fuggles hops

  • 1 packet of dry yeast

  • 1 cup of priming sugar

  • 5 gallons of water

Step by Step Instructions

  1. Heat 2.5 gallons of water in a large pot until it reaches 155°F.

  2. Add the Maris Otter malt, roasted barley, and chocolate malt to the pot and stir gently.

  3. Allow the mixture to steep for 60 minutes, maintaining the temperature at 150-155°F.

  4. After 60 minutes, remove the pot from heat and strain the liquid into a fermenting vessel.

  5. Add enough water to the fermenting vessel to reach a total volume of 5 gallons.

  6. Bring the mixture to a boil and add the East Kent Goldings hops.

  7. Boil for 60 minutes, adding the Fuggles hops during the last 10 minutes.

  8. After boiling, cool the mixture to 70-75°F and transfer it to a sanitised fermenter.

  9. Sprinkle the dry yeast over the wort and seal the fermenter with an airlock.

  10. Allow the beer to ferment for 1-2 weeks, maintaining a temperature of 68-72°F.

  11. Once fermentation is complete, transfer the beer to a bottling bucket, adding the priming sugar to carbonate the beer.

  12. Bottle the beer and let it condition for 2-3 weeks before enjoying.

Additional Tips and Information

1. It's important to sanitize all equipment thoroughly to prevent contamination.
2. The lactose in this recipe adds sweetness and body to the beer.
3. Consider experimenting with different types of malt or adding additional flavours like coffee or vanilla for a unique twist.
4. Milk stouts are best enjoyed slightly chilled, around 50-55°F.
5. Remember to store your bottles in a cool, dark place to maintain their quality.

Frequently Asked Questions

1. Can I use liquid yeast instead of dry yeast?

Absolutely! Liquid yeast can add unique flavours and aromas to your beer. Just make sure to follow the manufacturer's instructions for rehydration and pitching.

2. How long does the fermentation process take?

Fermentation typically takes 1-2 weeks, but it can vary depending on factors like temperature and yeast strain. It's best to monitor the specific gravity of the beer to determine when fermentation is complete.

3. Can I use different hops in this recipe?

Yes, feel free to experiment with different hop varieties to customise the flavour profile of your milk stout. Just be mindful of the bitterness and aroma characteristics of the hops you choose.