Mother's Milk Stout

I concocted this brew as a desert beer. It is very rich with tons of mouthfeel and very little hop taste or aroma. If you like heavy beers, you should like this.

The name stems from an old Irish tradition of having nursing mothers drink stout to encourage milk production (Brew Magazine, Feb. 2001) combined with the popular name for the style "milk" or "cream" stout. I think you can imagine what my label looks like for this brew.

Brewer:	Beargrass Brewery		Email:	-
Beer:	Mother's Milk Stout		Style:	Sweet Stout
Type:	Extract w/grain		Size:	5.5 gallons
Color:	77 HCU (~29 SRM)		Bitterness:	24 IBU
OG:	1.052		FG:	1.016
Alcohol:	4.6% v/v (3.6% w/w)
Grain:	10 oz. Crystal Malt (60L) 12 oz. Malto Dextrine 16 oz. Belgian Special B 4 oz. Roasted barley 8 oz. Flaked wheat
Steep:	Steep specialty grains in 2 gal H2O for 30 minutes at 150°. Sparge with 4 gal H2O at 168°.
Boil:	60 minutes	SG 1.047	6 gallons
	6.6 lb. Light malt extract
	Add the hops after the hot break. Boil for 45 minutes and add 1 tsp Irish Moss for the last 15 min.
Hops:	.5 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 60 min.)
Yeast:	To remain true to the Irish character of the name, I used WyeYeast 1084 (Irish). I like this variety in dry stouts and thought it would be good for the English variety as well.

Recipe posted 02/09/02.