Cafe Au Lait Stout

A coffee cream stout brewed with 1 lb. lactose (milk sugar) and 1 qt. of strong coffee.

Brewer:	John Albert		Email:	-
Beer:	Cafe Au Lait Stout		Style:	Sweet Stout
Type:	All grain		Size:	5.25 gallons
Color:	124 HCU (~41 SRM)		Bitterness:	25 IBU
OG:	1.059		FG:	1.018
Alcohol:	5.3% v/v (4.1% w/w)
Water:	Regular Chicago tap water (January 2011), boiled for an hour to remove free chlorine. PH 5.2 mash stabilizer was added in the mash.
Grain:	120 oz. American 2-row 12 oz. Carafa II 9 oz. Roasted barley 12 oz. Flaked oats 12.4 oz. British crystal 50-60L 12 oz. Flaked barley
Mash:	70% efficiency
	Soak 2 handfuls of rice hulls in hot water, then add them to the bottom of the mash tun before mash-in. Mash in with 4 gallons of 166°F water and the 11.1 lbs. of grain (1.45 grain-water ratio). Stir and stabilize @ 155°F for conversion. Mash for 60 minutes @ 155°F. After conversion, add 7.5 qts. of 200°F water to reach mash-out temperature of 168°F. Sparge with 170°F water to obtain 6.5 gallons of wort for boiling.
Boil:	90 minutes	SG 1.048	6.5 gallons
	16 oz. Lactose (milk sugar) add 15 minutes from end of boil
	Boil 30 minutes, then add 1 oz. (28g) Fuggles (4.8% AA) bittering hops. (60 min.) Boil 30 minutes, then add .5 oz. (14g) East Kent Goldings (4.9% AA) flavor hops. (30 min.) Boil 15 minutes, then stir in 1 lb. lactose (milk sugar) and 1/2 tsp. Irish moss (15 min.) Flame out. Whirlpool wort and let it settle, then chill and add to fermenter.
Hops:	1 oz. Fuggles (4.8% AA, 60 min.) .5 oz. Kent Goldings (4.9% AA, 30 min.)
Yeast:	Wyeast #1968 London ESB yeast. After primary fermentation, add 1 qt. chilled, strong-brewed light roast coffee (full-city roast at the very darkest) to fermenter.

Recipe posted 01/02/11.