How to Brew Milk Stout: Silky Smooth Pint from Scratch

Milk Stouts, otherwise known as Sweet Stouts, have enticed our palates since the 1800s. This was when milk was blended with dark beer in an effort to make these ales more nutritious.

These sweet libations became popular among the English labors as a pick-me-up during the middle of the day.

Healthy Beer

Adding lactose to beers began in 1875 from a brewer by the name John Henry Johnson. He actually patented the idea of making a beer with barley, hops, whey, and lactose.

Unfortunately, he did not see his idea to fruition. Many brewers adopted this idea as a “restorative treatment” for people in poor health. Even doctors, until the 1950s, believed this to be true. 

The First Sweet Stout

The first commercial example of Milk Stouts was brewed by Mackeson Brewery in 1907 in Hythe, Kent. Their label even recognized that a pint of this beer contained 10 ounces of “pure dairy milk.” This label is now owned by InBev.

Not to So Fast

The claim that sweet stouts had any nutritional value was of course unfounded. British authorities passed a law of 1946 forbidding the use of milk in beer labels because of the false perception it gave people.

There are no restrictions elsewhere, so labels contain the word “milk” on many sweet stouts in America and other parts of the world. 

Style Profile for Milk Stouts 

Appearance

The color should be very dark brown to black..  A creamy-soft, long-lasting tan to brown head is expected for this style. Clarity should also be good. 

Aroma

Aroma often has a sweetness to it, almost cream-like. A malt aroma that is filled with coffee and chocolate notes is common. Hop aroma, if present at all, should be floral and/or earthy. Fruity aromas are common in the low to medium range. Diacetyl is acceptable. 

Mouthfeel

Low to medium carbonation. Body is moderately full to full, which is enhanced by the high amounts of unfermented sugars. 

Taste

The taste is usually centered around dark roasted malt with some coffee and/or chocolate notes. The unfermented sugars cause a medium or high sweetness to this beer; which balances out the roastiness. Hop bitterness is medium. Low to medium fruity esters are acceptable, as is diacetyl. 

Food Pairing

Sweet stouts can be paired best with desserts. Anything chocolate will work; fudge brownies, German chocolate cake, pudding. It is perfect when making beer floats with ice cream and possibly some vanilla and coffee.

As for cheese pairings, thnk aged cheddar, Swiss, Brie, or Chevre. As a main course pairing, any game meats will pair well. Also, sweet stouts are great with gravies, hardy soups, roasts, barbeque, Mexican, or Asian dishes. 

Tips for Brewing your own Milk Stouts 

Grain

Since the style is a traditional English style, British pale malt would be appropriate. Add anywhere from 60-80% of the grain to the grist. Like any stout, the specialty malts used are very important to a good recipe.

Black malt and roasted barley is almost always used in a combination of 10% or slightly more of the grist. 10-15% of caramel/crystal malts is also needed for this style.

As the Lovidond of caramel/crystal malts go up, the malt becomes less sweet and more nutty and roasty. Usually a mid-range caramel/crystal malts is used. If you are relying on lactose to obtain that sweetness to your beer, 5 to 12% is used in a recipe.

Flaked oats or barley can be added for increased mouthfeel. Lactose can be added at any time during the boil. Adding it prior to packaging will allow you to taste it more in the finished beer.

It is possible to obtain the sweetness with only grains. Look to mid Lovibond caramel/crystal malts. Also, pay attention to the mash temperature and yeast selection (lower attenuating yeast). 

Hops

English hops, such as Fuggle and East Kent Goldings (EKG) should be considered when brewing a sweet stout, with Fuggles at bittering and EKG for aroma and flavor. The main objective when hopping a sweet stout is to find that balance between the roasty malt and the bitterness of the hops.

If American hops are your thing, then Cascade, Nugget and Cluster are commonly used in sweet stouts. 

Yeast

An English yeast with a lower attenuation, below 75 is what you are looking for in this beer. White Labs WLP004 Irish Ale or British Ale WLP005, Wyeast 1084 Irish Ale or Whitebread Ale 1099, and Fementis Safale S-04 or Danstar Nottingham Ale are all good choices.

Follow the temperature recommendations with any yeast that you pick. 

Mash Temperature

Mash temperature is very important to achieve a good sweet stout. A mash temperature between 152°F and 156°F (66°C – 68°C) will work just fine. A higher mash temperature will leave more unfermentable sugar.

You will want a higher temperature if you have a low starting gravity and using a higher attenuating yeast or perhaps using only malt to make the stout sweet.

A lower temperature range is better with a higher starting gravity and a lower attenuating yeast.

Milk Stout the By the Numbers

• Color Range: 30 – 40 SRM
• Original Gravity: 1.044 – 1.060 OG
• Final Gravity: 1.010 – 1.024 FG
• IBU Range: 20 – 50
• ABV Range: 4.0 – 6.0%

Milk Sweet Stout Recipe

Grain

• 70%        7 lbs     Maris Otter
• 10%        1 lb       Pale Chocolate
•   5%        8 oz      Flaked Oats    
•   5%        8 oz      Roasted Barley
•  10%       1 lb       Lactose at 15 min left in the boil

 Hops

• 2 oz          Fuggles – Boil 60 min

Yeast

• 1.0 pkg   Ringwood Ale Yeast Wyeast 1187

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

How is Milk Stout Made?

Milk Stout, often termed as sweet stout or cream stout, is brewed with lactose, which is a non-fermentable sugar derived from milk. This ingredient retains sweetness in the beer since it doesn’t get fermented by the yeast, contributing a unique taste and a creamy mouthfeel.

The process of brewing a milk stout includes using particular grains such as Maris Otter, Pale Chocolate, Flaked Oats, and Roasted Barley, alongside lactose, which is usually added during the boiling phase.

Hops and yeast are also integral for brewing, with a specific recipe utilizing Fuggles hops and Ringwood Ale Yeast.

Can You Mix Stout with Milk?

No, mixing stout with milk is not the standard procedure to achieve a milk stout. Instead, lactose, a sugar derived from milk, is used in the brewing process to provide the characteristic sweetness and body associated with milk stout.

The term “milk” in milk stout refers to the use of lactose, not actual milk.

How to Brew a Stout?

Brewing a stout entails a series of steps starting from mashing the malted barley, boiling it with hops to add bitterness, and then fermenting the wort using yeast.

The type of yeast and hops used, as well as the mashing and fermentation temperatures, can significantly affect the flavor, aroma, and appearance of the stout. The process further extends to conditioning, carbonating, and packaging the stout.

Milk Stout Ingredients?

The cornerstone ingredients for brewing a milk stout are malted barley, hops, yeast, and lactose. A detailed recipe showcased a blend of Maris Otter, Pale Chocolate, Flaked Oats, Roasted Barley as the grain base, with lactose added towards the end of the boiling stage.

Additionally, Fuggles hops and Ringwood Ale Yeast are used in this specific recipe for achieving the desired bitterness and fermentation respectively.

Milk Stout Water Profile?

Water profile is a pivotal aspect in brewing milk stout as it impacts the interaction of the ingredients and ultimately the taste and texture of the beer.

The mineral content in water can influence the sweetness, bitterness, and overall flavor of the milk stout. It’s usually advisable to have balanced mineral content to ensure a smooth brewing process and a desirable flavor outcome.

Certain recipes might provide guidance on the water profile suitable for brewing a milk stout to achieve that silky smooth pint.

[Bonus] Chocolate Milk Stout Recipe

Grain Bill

• 6 # 2-Row
• 2# Munich
• 1 # Flaked Oats
• 1# Carafa 1
• 1 # Pale Chocolate
• 1 # Chocolate Wheat
• 4 oz Crystal
• 1 #  Honey
• 3 # Lactose

Hops

• 1oz Liberty @ 40 Minutes

Yeast

• Safale 04           

Brewing Notes

I cold steeped the dark grains for 48 hours (Carafa1, Pale Chocolate, Chocolate Wheat, Crystal 120). This helps make the beer smoother at a faster rate instead of having to allow if to age.