A BOLD CREAMY SWEET STOUT
 
 
 
Cactus Milk Stout
 
 
 
  Instructions:  
  Put Grains in grain bag or muslin bag. Put 2 gallons of RO water along with gypsum in brew pot and heat to 165 degrees. Turn off heat and add grain bag. (Do not add grains to water above 165 degrees.) Let temperature rest down to 122 degrees stirring grain bag gently from time to time. Leave pot uncovered during this time. After the wort has reached 122 degrees, slowly heat back up to 162 degrees and hold at 162 degrees for 15 minutes. Remove grain bag and let drain. Do Not Squeeze grain Bag! Rinse grains by slowly pouring 1 Quart of HOT tap water over top of grain bag. Discard grains. Add 1.5 gallons of water, or 3.5 gallons if you are doing a 5 gallon boil. Add Malt extracts and Lactose and bring to boil. Make note of the time in which your boil starts, add 1/2 OZ. of the Phoenix Hops. Make sure your boil is a calm boil. Do not boil too hard. After 30 minutes of boil, add the other 1/2 OZ. of Phoenix Hops along with the Irish Moss. Boil 20 more minutes and add the Willamette Hops. Boil for a final 10 minutes. Cool wort to 80 degrees or colder and pitch yeast. Ferment 7-10 days at 68 - 72 degrees. You can also go from primary to secondary after 5 days and leave in secondary 7 days or until FG is 1.022 - 1.024.  
 
 
  #1167 Catus Milk Stout W/ Wyeast Activator
$44.14
  Shipping add $2.00 more for cold pack on Liquid Yeast.
 
  Cactus Milk Stout with SAFALE #So-5 dry yeast
$39.34
  Add a Muslin Grain Bag (NOT INCLUDED)
$1.49
  #1904 One Shot Priming Sugar (5 OZ)
$.79
 
Creamy, Milk Stout
Recipe

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