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So this past weekend, on a whim, I got some of Bell's Special Double Cream Stout, and I'm loving it. It's roasty, sweet, full bodied, and all-around a good beer.
I've been doing some reading, and supposedly the beer uses 10 different malts and no lactose. In 2003 Zymurgy had a "clone" published which was all Munich, Flaked Barley, and Roasted Barley. Not sure that's correct, I'm inclined to believe the 10 malts number.
That said, I'm not tied to the idea. I've never made a Milk Stout though, anyone care to critique this recipe? Thanks!
Grains
Munich (70%)
Flaked Oats (5%)
Crystal 60L (7%)
Crystal 20L (3%)
Pale Chocolate (6%)
Roasted Barley (2%)
Dehusked Carafa III (2%)[Mainly for color]
Lactose (5%)
Hops
Magnum @ 60 (17 IBUs)
Cascade @ 15 (15 IBUs)
Yeast
Probably a good Amerrican yeast like the Bell's house yeast or Pacman
Posted 34 days ago.
In my Bock's I like a bit of roast, the base is Munich, Wheat plus a roasted blend of the two, roasted slightly less than brown malt. A bit of pils for conversion. So, yes I can see the concept of just munich oats and roast working very well, might be tempted to try one wit Munich II, 10% Oats and 10% pale Choc. Mash high, maybe even a decoction or boiled down first/second runnings. Low attenuating yeast, cool fermented Windsor, WY1007/2007?
Posted 34 days ago.
That was my original plan actually, the Munich, Oats, and Pale Chocolate, mash at 154. Will need to re-think it, good call on the pils for conversion!
Posted 34 days ago.
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