Celebrating a dairy farm heritage

What better way to commemorate my Uncle's dairy farm in Tennessee than to make a milk stout?

My Father's family in Cuba we dairy farmers until the day Castro came and took the farm from my grandfather. When my family came to the states, my father in 57 but the rest of the family came in 1963 they moved to Union City, NJ. It wasn't long before my Uncle Yiyo sold his grocery store in NJ to buy a farm called Little Ranch down in Tennessee. If was a fun time to spend summers and I'll never forget the smell of the farm. As gross as it might be to some, it brings good memories to me and even though I'm a city boy, it's good to know where you come from. Might make where your going more visible.

Here's the recipe

8.0 lb (66.7%) 2-Row Brewers Malt; Briess 

1 lb (8.3%) 2-Row Caramel Malt 80L; Briess 

8.0 oz (4.2%) Roast Barley; Bairds Malt 

6.0 oz (3.1%) Chocolate Malt; Breiss 

12.0 oz (6.2%) Oats (Pregelatinized Flakes); Briess 

6.0 oz (3.1%) Barley (Pregelatinized Flakes); Briess 

.5 oz (66.7%) Chinook leaf; Hopinion (11.9%) - added during boil, boiled 90 min 

.25 oz (33.3%) Chinook leaf; Hopinion (11.9%) - added during boil, boiled 30 min 

8oz  (8.3%) Lactose at burn out

I mashed it at 154 for 90 minutes Loss about 4 degrees which I think it's great! 


Using a cooler Mash tun I converted.


Boiling this beer for 90 mins


going to cool and use Safe ale 04 english yeast. 


I'l be sure to report back when I open m first one, can't wait.