MOOSE MILK STOUT

by Brian Summers

This beer has a very creamy mouth feel. A very good sweet stout due to the lactose. I highly recommend this brew.

Ingredients

• 8 lbs Alexanders light extract syrup
• 14 oz. Crystal malt 80° Lovibond
• 2 oz. Chocolate malt
• 2 oz. Centennial hops (30 mins)
• 2 oz. Cascade hops (10 mins)
• 1 oz. Cascade hops (steep at end of boil)
• Wyeast 1056 American Ale

Method

1. Steep grains at 160° F. in 2-5 gal water for 20 minutes.
2. Bring to boil and add extract 1.5 oz. of hops.
3. Boil for 30 mins. And add .5 oz of hops.
4. Boil 20 mins and add 1 oz. Cascade hops.
5. Boil 10 mins more.
6. Add 1 oz. Cascade hops, turn heat off and steep. Total boil 60 mins.
7. Top up to 5 gals with cold water.
8. Pitch yeast.
9. Primary ferment at 68° F. for one week.
10. Secondary ferment for 2 weeks at 68° F.
11. Bottle

Enjoy!