Milk/Sweet-stout

[beerbuster]

Going to brew up a batch of Milk/Sweetstout, of course I`ve got the bible o`brews standing on the Shelf "Brewing classic styles". As I am trying to Clone "Ammestout", from Danish "Beerhere" it is crucial that I get the texture taste and mouthfeel right -
The original is Smoooth, roasty, pitch black, and is balanced whit a dash of coffee - Anyone ever brewed JZ`s example, and wanna give me a review ??

Might be a CYBI project, but Im afraid supply is just too limited in the states, but great brew, really good

Thx.
Peter.

[dontblake]

I've brewed the milk stout in BCS with great results. I did a hazelnut/coffee treatment to it and it was selected to be brewed at the Mountain Sun in Boulder for the stout month.
I can't remember offhand what base malt is called for in the recipe, but I used Maris otter. Also, don't forget that lactose! Mash at a high temp (~153-157) to get that velvety body.

Good luck

[beerbuster]

Thx for the quick reply Don... How did you Hazelnut it up ?? an extract or ???
Oh and congratulation on getting you brew commercially brewed, awsome.
Peter.

[dontblake]

So for the first batch (the one that won...) I coarsely crushed about 6 oz of coffee, put it in a grain sack and put it in the kettle at flame out. I added the hazelnut extract at kegging. about 1 oz (1/2 bottle) per 5 gal is enough.
For a recent batch, I cold steeped the coffee in about a quart of water for 2-3 days, then strained. Added that and the hazelnut extract to the keg. I like this approach, because the coffee was a bit smoother and you can add it to taste.

Good luck!