Valley Milk Stout – All Grain Recipe
This all grain milk stout produces a dark, smooth beer with layered chocolate, roasted malt and gentle coffee-like character. Pale malt provides the base, while chocolate malt and black malt contribute cocoa, toast and restrained roast. Rolled oats and lactose add a creamy texture, noticeable sweetness and a fuller finish without making the beer excessively heavy. Hop aroma and flavour should remain low while providing structured bitterness to balance the malt. Fermentis S-04 adds a rounded English ale fermentation character. This approachable recipe will suit brewers who enjoy sweet stouts with moderate bitterness, good body and a smooth, dessert like finish.
Ingredients
Fermentables
Pale Malt x 3.5kg
Rolled Oats x 1kg
Lactose x 500g (Boil)
Chocolate Malt x 400g
Medium Crystal Malt x 400g
Roasted Barley x 210g
Yeast
Safale S-04 x 2 Packets
Hops
Northern Brewer x 25g (Boil)
East Kent Goldings x 25g (Boil)
Purchase Recipe Kit
Type:
All-grain
Style:
Milk Stout
Flavour Profile:
Caramel
Alcohol Range:
5 - 6
Colour:
78 EBC
Bitterness:
32
Volume:
23L
Or Add Ingredients Individually
Preperation
- Clean and sanitise all brewing equipment, including your fermenter, spoon, thermometer, airlock, hydrometer, bottles or keg gear.
- Check that your ingredients are ready: Including Malt, Hops, Yeast and anything else provided with the kit
- Mill the grain if it is not already milled. (Note: Rolled Adjuncts DO NOT need Milling)
- Fill mash vessel and heat strike water to the temperature listed on the recipe sheet.
- If Sparging prep sparge water.
- Add water treatment – All water treatment on our recipes is based on RO so adjust accordingly
Brew
- Once at temp stir in the Malts and Adjuncts unless otherwise noted
- Hold the mash until conversion is complete.
- Recirculate if required by your setup, then sparge and collect your wort.
- Bring the wort to a rolling boil.
- Add hops according to your hop schedule
- Complete the boil, then turn off the heat.
- Add any late hop or whirlpool additions IF required by your recipe sheet to help preserve aroma and flavour.
- Chill the wort as quickly as possible to yeast-pitching temperature.
Ferment
- Transfer the cooled wort to a clean, sanitised fermenter.
- Aerate well before pitching yeast.
- Take and record your original gravity if desired.
- Pitch the yeast once the wort is at a suitable fermentation temperature.
- Place the fermenter somewhere with stable temperature control.
- Ferment in the recommended range for the yeast provided with the recipe
- Allow primary fermentation to get underway and monitor activity over the first few days.
- IF dry hopping add at the stage recommended by your recipe sheet.
- Leave the beer to finish fermenting fully before packaging.
Bottle or Keg
- Confirm fermentation is complete by checking that gravity is stable across two readings on separate days before packaging.
- *Optional* Cold Crash to improve clarity – dependent on style
- Once fermentation is complete, package the beer carefully to avoid introducing oxygen.
Bottling:
- transfer the beer gently into sanitised bottles, leaving sediment behind.
- Add priming sugar or carbonation drops at the correct rate for your bottle size.
- Seal bottles immediately with sanitised caps.
Kegging:
- Transfer the beer gently into a sanitised keg with minimal splashing.
- Purge the keg with CO₂ if possible to help protect hop character and freshness.
- Once filled chill and carbonate keg to desired level.
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