Flat White Stout.

[Dave70]

In regard to sweet stout, BJCP guidelines tell us:

Overall Impression: A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso.

That sounds alright to me, so I've had a go at adapting a recipe for Left Hand Brewing's milk stout. Goes something like this.

For 20L

Pale 4kg
Roasted barley .350g
Chocolate .300g
Crystal 60 .290g
Munich II .290g
Flaked barley .250g
Flaked oats .220g

Target 9% 25g x 60m
East Kent 4.7% 15g x 10m

Lactose 350g x 10m

Mash at 66 deg

S05 yeast

IBU 33
ABV 5.8


Does there appear to be to much or to little of anything in there? It's the first time I'll be using lactose and don't want it cloyingly sweet but not overly to roasty and / or acrid either. I'd like to be able to present it to a few non stout drinkers who swore off dark beer after their first encounter with Sheaf.
Might help if I pair it with some Devils food / Black forest cake.

I'll also be bottling this lot so it will have time for a little rest before consumption.


What do youz think?

 

[felten]

Looks pretty good. Dunno how non-stout drinkers would take to it, but who cares about them?

 

[Dave70]

Looks pretty good. Dunno how non-stout drinkers would take to it, but who cares about them?

.

Cheers
I shall crack on with it this weekend, and have some Carlton Cold based Shandy's on standby at the unveiling.