Coffee Milk Stout - All Grain Recipe Kit

This all-grain recipe kit gives homebrewers the ingredients they need to craft a rich Coffee Milk Stout from scratch at home. Think of it as a sweeter, creamier cousin of a traditional Irish Stout, with smooth chocolate malt, silky lactose sweetness and the mellow character of cold-infused coffee. Rather than bold roasted bitterness, this recipe focuses on balance, creating a full-bodied stout that's rich, velvety and incredibly satisfying.

Smooth chocolate. Rich coffee. Pure comfort.

Brew Stats

• Expected OG: 1.065
• Expected FG: 1.020
• Estimated ABV: 6.1%
• IBU: 23
• Batch Volume: 23L
• Mash Efficiency: Figures based on 65%

Why Brewers Love It

• A Proper All-Grain Brew: A satisfying recipe for brewers who enjoy getting stuck into the full mash-to-glass experience.
• Silky Chocolate Character: Chocolate Malt, CaraWheat and lactose create a rich, velvety body with layers of smooth chocolate flavour.
• Cold Brew Coffee Finish: Cold-infused coffee contributes mellow coffee aroma & flavour without the harsh bitterness that hot brewing can produce.
• Smooth & Balanced: Gentle bitterness from Pacific Jade keeps sweetness in check while allowing the malt & coffee to shine.
• Classic Milk Stout Style: Full-bodied, creamy and comforting with restrained roast and a beautifully rounded finish.
• A Rewarding Brew Day: Perfect for brewers wanting a dessert-inspired stout with plenty of depth and character.

Ingredients

• 5kg Pale Malt
• 650g Chocolate Malt
• 350g CaraWheat Malt
• 150g Black Patent Malt
• 450g Lactose
• 18g Pacific Jade Hops
• 2 x Mangrove Jack's M15 Empire Ale Yeast

Additional Ingredients (Not Included)

• Coffee for cold infusion (approximately one large plunger or 10 heaped tablespoons of ground coffee)
• 1 tsp Irish Moss (optional)

Method

1. Add the malts to 18L of water at 68°C and mash in thoroughly.
2. Rest the mash for 60 minutes.
3. Sparge continuously with 14L of water.
4. Boil for 90 minutes.
5. Add the lactose at the beginning of the boil.
6. Add 18g of Pacific Jade hops with 60 minutes left in the boil.
7. Add 1 tsp of Irish Moss with 15 minutes left in the boil, if using.
8. Chill the wort and transfer to a clean, sanitised fermenter.
9. Pitch 2 x Mangrove Jack's M15 Empire Ale Yeast when the wort reaches approximately 20°C.
10. Ferment at approximately 18°C for around 10 days.
11. While fermentation is underway, prepare the cold brew by steeping approximately 10 heaped tablespoons of plunger-ground coffee in cold water overnight.
12. Once active fermentation has slowed, transfer the beer to a clean, sanitised fermenter and add the cold-infused coffee.
13. Leave for approximately 7 days, or until the specific gravity has remained stable.
14. Bottle or keg as usual.

Brew Tip: Cold-infused coffee produces a smoother, less bitter flavour than hot-brewed coffee. Strain the coffee well before adding it to the beer to avoid introducing unwanted sediment.

If rich chocolate and smooth coffee had a beer baby.