#68 Luck O' the Lily Coffee and Cream Milk Stout

Brew date: Feb. 22, 2018

Appearance: Caramel-colored head, nice clean black-brown color.

Aroma: A rich and sweet coffee aroma, some other roastiness. Brownies-in-the-oven, fresh-brewed coffee.

Taste: Good coffee flavor, with hints of chocolate. Not much body for a "milk" stout -- the lactose seems nowhere to be found in the mouth feel. Some astringent flavor at the end, but not off-putting like at tapping. The bitter roast at the end turns slightly sweet from lactose. Finishes fairly dry -- with the roast barley doing its thing.

Final Thoughts: Sort of missed the mark on this one. The flavor is on, but the mouth feel just isn't what it should be. Next time, mash in a few degrees warmer, pump up the lactose, and maybe even add more flaked barley. Also, consider dropping the pH a bit more during the mash to minimize astringency.

Next Time: Consider an English yeast strain or something that adds more character.

RECIPE TARGET

BATCH SIZE	TIME	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	60 min	1.067	1.017	6.6%	36	78%	30.65

ACTUAL

BATCH SIZE	1ST RUN	2ND RUN	Pre-Lactose OG	OG	FG	EFFICIENCY	NOTES
6.5 gal	4 gal @ 1.072	4 gal @ 1.034	1.062		1.028

FERMENTABLES

NAME	AMOUNT	%	BRAND
2-row	11.25 lbs	73.8%	Briess
Flaked barley	12 oz	4.9%	Briess
Roasted barley	10 oz	4.1%	Briess
Debittered black	9 oz	3.7%	Dingemans
Caramel 60L	8 oz	3.3%	Briess
Pale chocolate malt	7 oz	2.9%	Thomas Fawcett
Black malt	3 oz	1.2%	Briess
Acidulated malt	3 oz	1.2%	Best Malz

HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	OTHER
Cascade	2 oz	60 min	Boil	Leaf	6%	Kraemer Brew

OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	FORM	OTHER
Irish moss	1 t	15 min	Boil
Lactose	12 oz	10 min	Boil
Cold brew coffee	32 oz	2 days	Secondary		See notes below
Lactose & Water	4 oz + 8 oz	0 min	Keg		See notes below

Notes: 8 oz Trader Joe's Italian Roast coarse ground coffee + 32 oz filtered spring water. Put in fridge for 2 days before adding during kegging. Decided to add additional lactose directly to the keg. Boil 4 oz lactose and 8 oz filtered spring water, chill for several days before adding to keg.

YEAST

NAME	LAB	AMOUNT	ATTENUATION	TEMPERATURE	OTHER
1056 American Ale	Wyeast	1.7 L starter	73-77%

WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=X5DZDZT

NAME	AMOUNT	TIMING	OTHER
RO Water	4.5 gal	45-55 Mash/Sparge
Filtered Water	5.5 gal	55-45 Mash/Sparge
Gypsum	6 g	Mash
Calcium Chloride	3 g	Mash
Epsom Salt	1 g	Mash

SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	161 F	10 min	6 gal
Saccrification rest	151 F	30 min
Batch sparge	168 F	10 min	4 gal
Boil	212 F	60 min
Chill	66 F	15 min
Fermentation	64-68 F	11 days	2/22 - 3/5
Chill	40 F	2 days	3/6 - 3/8