English Toffee Coffee Milk Stout


Recipe from homebrewer Dave Kneeland (Rum River Wort Hogs homebrew club – Anoka, MN) as seen brewed in Chop & Brew – Episode 36: Big Brew Day at Summit Brewing Company. Thanks to Dave for sharing this unique recipe with us! All notes are Dave’s.

For five gallons
OG: 1.058
FG: 1.020
ABV: 5.12%

Treat 3.5 gallons mash water with 1 Camden Tablet and 2 oz Gypsum

8.0 lb UK Pale Ale Malt
1.0 lb Carafa II
0.5 lb Caramel/Crystal 80L
0.5 lb Flaked Oats
0.5 lb Flaked Wheat
0.25 lb Roasted Barley

Strike water 170-180F to acheive mash temp of 154F
Rest 60 min
Sparge with 4 gallons 168F water until 6 gallons of wort is collected in kettle

Boil 60 min

1.0 oz East Kent Goldings @ 60 min
0.5 oz UK Fuggles @ 15 min

At 10 min left in boil add:
2 oz Beer Nutrient Blend
1 Whirlfloc Tablet
1.5 lbs Lactose

At 5 min left in boil add:
1/2 lb Dunn Bros Dark Roast Coffee (in steeping/muslin bag)

Ferment in mid-60s with Wyeast 1099 Whitbread Ale or 1318 London Ale III

Dave says the plan he mentioned in the episode to carmelize the lactose at home in a bit of water and add to beer in secondary didn’t work out very well.
So he decided to try something completely different and add 2 cups of Butterscotch Schnapps in secondary.