Coffee Milk Stout

Name: Coffee Milk Stout
Total time: 120 min
Yield: 5 gal
Ingredients: 9 lb 2-Row Pale Malt; 1 lb Munich Malt; 0.75 lb Crystal 80L; 0.75 lb Chocolate Malt; 0.5 lb Roasted Barley; 0.5 lb Flaked Oats; 0.75 oz Magnum (boil, 60 min); SafAle S-04 yeast

Stout · all grain

Sweet coffee-forward stout with cold-brew addition.

OG: 1.060
FG: 1.020
ABV: 5.2%
IBU: 28
SRM: 38
Batch: 5 gal

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Grain bill

12.50 lb total

Malt	Weight	%
2-Row Pale Malt	9.00 lb	72%
Munich Malt	1.00 lb	8%
Crystal 80L	0.75 lb	6%
Chocolate Malt	0.75 lb	6%
Roasted Barley	0.50 lb	4%
Flaked Oats	0.50 lb	4%

Hop schedule

Hop	Weight	Time	Type
Magnum	0.75 oz	60 min	boil

Yeast

SafAle S-04 · 72–78% atten · 59–75°F

Process

Mash at 156°F for 60 min
Boil 60 min
primary: 12 days @ 66°F

Notes

Lactose (8 oz at 15 minutes) gives the milk-stout sweetness. Cold-brew about 4 oz of coarse-ground coffee in 16 oz of cold water for 24 hours; add at packaging to taste. Mashing high (156°F) leaves the body full and the finish round.

Brewer: Add 0.5 lb lactose at 15 min — it doesn't ferment, so it sweetens. Cold-brew the coffee; hot extraction tastes harsh.

Packaging: Carbonate to 2.0 vols. Cold-brewed coffee added at packaging stays fresh longer.