This is a sweeter milk stout recipe that CBB staffer Libby Murphy has had fun experimenting with. Despite its name, there aren’t actual almonds in the recipe, but the flavor magically works itself into the mix.
Brewhouse efficiency: 72%
8 lb (3.6 kg) pale malt (UK)
1 lb (454 g) chocolate malt
8 oz (227 g) caramel malt (120L)
4 oz (113 g) Black Patent malt
4 oz (113 g) Victory malt
HOPS AND ADDITIONS SCHEDULE
1 oz (28 g) Fuggles [4.5% AA] at 60 minutes
1 lb (454 g) lactose at 60 minutes
4 oz (113 g) cacao nibs in secondary
1 lb (454 g) toasted coconut in secondary—or you can make a tincture with coconut (see Brewer’s Notes below)
1 package White Labs WLP004 Irish Stout Yeast or WLP001 California Ale Yeast
Mash at 154°F (68°C) for 60 minutes, sparge until desired clarity is achieved, then boil for 60 minutes, following the hops and additions schedule above.
Ferment for 2 weeks at the optimum temperature for your yeast, then rack into a secondary and add the cacao nibs. If you’re using toasted coconut, you can add it along with the cacao nibs. If you’d prefer the tincture, add that at bottling, following the instructions below. After 2−3 weeks in secondary, package.
I prefer the bright, fresh flavor of a coconut tincture over toasted coconut, especially in such a sweet beer. Prepare it the same day you brew so it has plenty of time to soak up the flavors.
To make a tincture, pour 16 fl oz (473 ml) of rum or vodka (rum has some great spices) into a Mason jar, then add 8 oz (227 g) of no-sugar-added coconut flakes. Test the flavor every few days until it’s the desired strength, then strain the flakes through a cheesecloth, saving the vodka or rum in a clean jar (discard the flakes). When it’s time to package the beer and you’ve racked it to your bottling bucket, slowly add the tincture, stirring and tasting as you go, until you reach the desired result.
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