[quote=“Pietro”][quote=“thebrewster”]I am trying to make an imperial milk stout that is from the Lakewood Brewing Company in Dallas, TX. It’s called the Temptress. It’s a very good imperial milk stout with chocolate, coffee, and vanilla tastes. I’m not sure if I should use caramel 80 or 60 and what the reason would be for one over the other. And if my amounts are good.
The rough draft recipe I have so far is:
12 lbs - 2 row pale malt
1 lb - flaked oats
1 lb - Caramel 80
1 lb - Briess chocolate malt
1 lb - English roasted barley
1 lb - lactose
4 tbsp vanilla extract
1 oz - northern brewer hops[/quote]
I would say cut the caramel down to a half # and the roasted barley and chocolate malt down to .25#. You don’t want a milk stout to be acrid. That’s a lot of vanilla extract as well. I would pull a sample when its done fermenting, add increasing doses of vanilla to the sample, scale it up, and add it @ packaging. You may want to consider using pale ale malt or MO as opposed to 2-row.
[quote]Also, check IBU’s, but I wouldn’t think you’d need a full ounce of NB (I’m assuming at 60 minutes[/quote]).[/quote]I don’t know about that. With a high boil gravity, and with a whole pound of lactose, to dilute the bitterness of the hops, I wouldn’t think that amount of hops would be overdoing it. I don’t know what kind of OG or BU/GU ratio he’s shooting for in this recipe (since those specs were not given), but I would think you’d still want a decent amount of bitterness in a beer like this, so that it’s not overly sweet and one-dimensional. Personally, though, I’d ditch the vanilla. I’ve had porters and stouts with vanilla in them, and they never work for me. And I would think it would be pretty hard to find a variety of hop that would not clash with the vanilla. But that’s just my personal preference.