Not for babies, this sweet stout or milk stout is rich malty and well balanced with the goodness of milk sugar to offset the deepest dark colour and minor roast coffee notes from Eclipse Wheat bitterless black malt. Looking for something to sip fireside with your slippers and smoking jacket on? Looking for something to tuck you into bed at night and make sure you sleep like a baby? Look no further - Condition | Milk Stout will put you in the right frame of mind on a cold winter's night or any night for that matter!
Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight or around 18 Litres) and a single infusion temperature of 65 °C (149°F).
Hold the mash at 65 °C (149°F) until enzymatic conversion is complete (45-60 mins).
Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
Fly Sparge slowly with 12 Litres of 77 °C (170 °F) water, collecting wort until the pre-boil kettle volume is around 25.0 L.