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It's the perfect time of year for brewing a sweet and chocolatey nitro "milk stout." What time of year is that, you may ask? It's NOW! Anyway, this recipe is like hot cocoa... but beer. Or smores... but BEER. In all seriousness, this turned out to be a deliciously creamy stout with subtle hints of roasty, toasty marshmallow. Kyle walks through an incredibly precise and heavily planned solo brew day while Emmet drinks beer. This is definitely one we recommend. Try it out and enjoy!
Note: This recipe is for a 5 gallon batch and is optimized for a Clawhammer Supply's 10 gallon electric BIAB brewing system using beersmith.
Marshmallow Milk Stout Brewing Video
If you're the visual type, here's a recipe walk-through video for you, tasting included. Full details are further down.
Marshmallow Milk Stout Recipe
- Water - 6.28 Gallons
- Baking soda - .1-.5 oz
- Crstal 80L Malt - 8.0 oz
- Roasted Barley 8.0 oz
- Chocolate Malt - 1 lb
- Flaked Oats - 1 lb 4.0 oz
- Maris Otter Pale Malt - 7 lb 8.0 oz
- Fuggles Hops - 2.0 oz
- Marshmallows - 2 lbs
- Lactose (Milk Sugar) 1 lbs
- British Ale (WLP005) Yeast
- Mash at 156F for 60 minutes, using an electric controller to keep a steady temp while also using a pump to continuously circulate wort through the grain.
- Adjust water chemistry by measuring pH 10 minutes into the boil and raising pH into the 5.2 - 5.4 range using sodium bicarbonate (baking soda) if needed.
- At the end of 60 minute mash, pull grains and allow them to drain back into the kettle for 10 minutes.
- Heat to a boil - this recipe calls for a 60 minute boil
- Once boil is reached, immediately add 1 oz of fuggles hops.
- 30 minutes into the boil, add the other ounce of fuggles hops
- While boiling, toast 2 pounds of marshmallows using an oven broiler (be careful!) or a butane / propane torch with a searing head.
- At the end of the boil, cut the heat and add lactose sugar and marshmallows, stir until dissolved.
- Chill to 70F and transfer to a sanitized fermenter
- Add British Ale yeast, install lid, and shake for 1-2 minutes to aerate
- Allow to ferment for 7-10 days and bottle or keg