Cactus Milk Stout

5 gallons/19 L, extract with grains; OG = 1.065; FG = 1.022; IBU = 30; SRM = 53; ABV = 5.5%

Ingredients       

• 5.6 lbs. (2.5 kg) amber liquid malt extract
• 1.0 lb. (0.45 kg) dark liquid malt extract                
• 0.25 lb. (0.11 kg) wheat malt
• 0.50 lb. (0.22 kg) flaked barley
• 0.50 lb. (0.22 kg) flaked oats
• 0.75 lb (0.34 kg) Paul’s stout malt
• 0.25 lb. (0.11 kg) American crystal malt (90 °L)
• 0.25 lb. (0.11 kg) Carapils malt
• 0.25 lb. (0.11 kg) Belgian Special B
• 0.50 lb. (0.11 kg) chocolate malt
• 0.25 lb. (0.11 kg) roasted barley
• 0.25 lb. (0.11 kg) black patent malt
• 1.0 lb. (0.45 kg) lactose
• 10 AAU Phoenix hops (1 oz./28 g of 10% alpha acids)
• 5 AAU Willamette hops (1 oz./28 g of 5% alpha acids)
• 1 tsp. gypsum
• 1 tsp. Irish moss
• White Labs WLP001 (California Ale) yeast
• 0.75 cup corn sugar (for priming)

Step by Step   

Put crushed grains in grain bag. Heat 2 gallons of water with gypsum to 165 °F (74 °C). Turn off heat and add grain bag. (Do not add grains to water above 165 °F (74 °C). Let temperature rest down to 155 °F (68 °C) stirring grain bag gently from time to time. Leave pot uncovered during this time and rest for 25 minutes. Slowly heat back up to 165–170 °F (74–77 °C) degrees and hold 5 minutes.

Turn off heat. Remove grain bag and let drain. Do not squeeze grain bag! Rinse grains by slowly pouring 1 quart of hot tap water over top of grain bag. Add 1.5 gallons (5.7 L) of water, or 3.5 gallons  (13 L0 if you are doing a 5-gallon (19-L) boil. Add malt extracts, including lactose and bring to boil. Add 0.5 oz. (14 g) Phoenix hops. After 30 minutes add second 0.5 oz. (14 g) of Phoenix hops and Irish Moss.

After 50 minutes add Willamette hops. Boil for a final 10 minutes. Cool wort to 80 °F (27 °C) or cooler and pitch yeast. Ferment 10–14 days at 68–72 °F (20–22 °C). You can also go from primary to secondary after four days and leave in secondary 10 days.