A milk stout is a sweet, dark beer style that was originally developed in England at the turn of the 19th and 20th centuries.
It gets its name from the lactose it contains — a milk sugar that yeast cannot ferment, which gives the beer a natural sweetness and a fuller body.
Its color is typically deep brown to black, and it has a dense, creamy, long-lasting head.
The aroma often features notes of chocolate, caramel, coffee, and mild toffee.
Its flavor profile is well-balanced, combining the gentle bitterness of roasted malts with a soft, creamy sweetness.
The body ranges from medium to full, while the carbonation level is generally moderate.
The style is famous for its silky-smooth mouthfeel, which is why it’s often referred to as a “dessert beer.”
Its alcohol content usually falls between 4–6%, making it not too strong but rather harmonious and easy to drink.
Milk stouts pair well with chocolate desserts, cheeses, and roasted meats.
By default, our recipe packs do not contain any water treatment agents unless specifically stated in the description. If you need water treatment, you can buy it at a discount HERE.
Malt:
2.5kg Viking Pilsner malt
2.0kg Viking Golden Ale malt
0.3kg Caramel 30 malt
0.5kg Caramel 100 malt
0.4kg Viking Chocolate malt
0.2kg Viking Roasted Barley
+ 0.5kg Lactose
Hops (+ boiling time):
20g East kent Golding - 60perc
30g East kent Golding - 30perc
50g East kent Golding - 10perc
Yeast:
Lallemand Windsor
Full recipe HERE.
You can make 20 litres of beer from the recipe pack.
