I love a chocolate stout and I really love chocolate milk stouts. Sadly, they do not love me as I am lactose intolerant. I picked up a Dark Revolution Velveteen chocolate milk stout AG recipe from Brew UK and decided to experiment. Big thanks to Brew UK for sending me the recipe after I managed to be a complete numbnut a throw the one that came with the kit away without punching it into Beersmith.
I can tolerate goats dairy products but I have not been able to find a UK producer of goats lactose. I can get a 500g bag shipped from the US but it’ll cost £40, fuck that! I did find some goats whey protein powder and thought, hey Omnipollo have been putting this whey crap into everything why the hell not? Whey contains lactose so it should, theoretically, work
The AG kit came with the following:
3250g Marris Otter
500g Carafa Special III
1 bag of cocao nibs
I swapped out the 500g lactose for a plain flavoured goats whey powder.
Mash schedule (for Braumiester)
Mash with 23L of water at 65c for 60 mins. Raise temp to 77c for 10 mins then remove malt pipe and top up to 27L. Bring to boil then follow hop schedule.
Total Boil time:60 mins
Start of boil: All Magnum Hops
10 Mins from end: 21g Fuggles + 500g Lactose Sugar
End of Boil: Balance of hops then cool.
4 days after fermentation add cacao nibs
I used US05 to ferment.
The initial wort without the cacao or yeast added tasted wonderful, I am very likely to use this as the basis for a stout recipe again.
A few notes about adding the whey powder. After adding I instantly thought I should have dissolved it in water first. Some of it, as you would expect going into a boil, clumped up into weird rubber balls . which made transferring the wort to my primary tricky.
When I transferred to my bottling bucket the yeast cake at the bottom of the fermenter was very odd. It was a strange, rubbery honeycomb like structure which you could just pick up in one lump. Made clear up a lot easier!
I only added the cacao nibs for a few days as I have learnt from previous experience that it can impart a very tannic bitter flavour if left in for too long.
I have no idea on what the ABV is as I forgot to take a picture or note down my O.G., according to the recipe kit it should be around 4.8%, I think mine turned out slightly higher which may be due to the whey powder.
It has taken an age for it to start carbonating which I suspect is because it’s bloody cold. 6 weeks in and it’s finally nearly there, it has a creamy mouthfeel and a lovely chocolate tone but then it gets a bit goaty. Might have been nicer with a vanilla flavoured whey powder. Some experiments just do not work and I’m unsure what to make of the result of this one. Maybe I should stick to taking lactase pills when I drink normal milk stouts and leave the goats alone.