Tuesday, October 13, 2015

Left Hand Milk Stout Clone - via AHA

To brew the Left Hand Milk Stout clone, mash at 151°F (66°C) for 90 minutes. Boil for 90 minutes, following hop schedule. Add lactose 15 minutes before end of boil.

Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week.

The post Left Hand Milk Stout Clone appeared first on American Homebrewers Association.



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