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The Lord's Favorite Homebrew Club

Left Hand Milk Stout.

Andrew Ayers (clone)

Project Description

Clone recipe developed by Andrew Ayers based on his observations and experience during the time he was at Left Hand brewing his Pro-Am beer.

I find the use of Great Western crystal malts is key to this recipe. It’s still good with Briess crystal, but not the same. I used Breiss Muncih 10L instead of Gambrinus Munich. I also used Crisp Roasted Barley rather than Simpsons.

Mash temp is 153F.

Left Hand uses extremely soft water, almost like Pilsen. No specific water treatment other than to get the Ca up and balance the Cl/SO4.

Bittering hops are at standard 60 minutes, Goldings at 20 minutes. Lactose at 10. 

Left Hand uses American yeast.

Fermentation temperature is 69F. 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.2 gal 60 min 24.3 IBUs 46.8 SRM 1.066 1.023 5.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Sweet Stout 13 B 1.044 - 1.06 1.012 - 1.024 20 - 40 30 - 40 2 - 2.4 4 - 6 %

Fermentables

Name Amount %
Brewers Malt 2-Row (Briess) 7 lbs 56.57
Chocolate (Crisp) 12 oz 6.06
Munich Malt - 10L 12 oz 6.06
Roasted Barley (Crisp) 12 oz 6.06
Barley, Flaked 10 oz 5.05
C-40 8 oz 4.04
C-75 8 oz 4.04
Oats, Flaked 8 oz 4.04
Milk Sugar (Lactose) 1 lbs 8.08

Hops

Name Amount Time Use Form Alpha %
Magnum 0.5 oz 60 min Boil Pellet 11.1
East Kent Goldings (EKG) 0.25 oz 20 min Boil Pellet 7.5

Yeast

Name Lab Attenuation Temperature
BRY-97 (BRY-97) Danstar 73% 66°F - 72°F

Mash

Step Temperature Time
Saccharification 153°F 60 min
Mash Out 168°F 10 min

Fermentation

Step Time Temperature
Primary 14 days 69°F
Aging 30 days 65°F

Notes

Gold - Beehive Brewoff 2015

Project Details

  • Client Andrew Ayers
  • Date October 29, 2015
  • Tags Clone Recipe, Member Recipe

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