Dairy-free sweet chocolate stout recipe

[Betty Dehoney]

Daughter is lactose-intolerant. Trying to brew her a batch of chocolate milk stout for the holidays. Want a slightly sweet (not chocolate syrup), some toasty elements with that nice mouthfeel. I assume that oatmeal needs to be in the mash (never used it). Does anyone have a tested recipe?THX

 

[Minbari]

I have brewed this many many times and people love it. just leave the lactose out, mash a little higher so it will finish in the low 20s. you can also add a little malto-dextrin to the recipe to get more sweet out of it.

https://share.brewfather.app/rTugpQVW1edUqR

 

[GFHomebrew]

Potentially Maltodextrin is your friend it's similar to Lactose.

It's non fermentable and provides some body to the beer.
I don't think it'll come across as sweet just more body and mouthfeel which I think is perfect for what your aiming for.

 

[Bigbre04]

I have brewed this many many times and people love it. just leave the lactose out, mash a little higher so it will finish in the low 20s. you can also add a little malto-dextrin to the recipe to get more sweet out of it.

https://share.brewfather.app/rTugpQVW1edUqR

interesting recipe.

I would assume that that much black malt would make it fairly bitter. I would sub that out for midnight wheat or black prinz.

Cara-red is an interesting choice. I would assume that you are after the flavor profile instead of the color? You could sub in Crystal 15 or 40 and get some similar flavors with additional color. Same goes for Munich 1 vs Munich 2.

I would bump that sac rest up to 152 or 154 if i was looking to have some residual sweetness without the lactose as well.

I would honestly assume that that recipe without the lactose would be fairly bitter.

 

[Minbari]

interesting recipe.

I would assume that that much black malt would make it fairly bitter. I would sub that out for midnight wheat or black prinz.

Cara-red is an interesting choice. I would assume that you are after the flavor profile instead of the color? You could sub in Crystal 15 or 40 and get some similar flavors with additional color. Same goes for Munich 1 vs Munich 2.

I would bump that sac rest up to 152 or 154 if i was looking to have some residual sweetness without the lactose as well.

I would honestly assume that that recipe without the lactose would be fairly bitter.

Many ways to skin a cat.

It is, but it usually finishes at around 1.018, that combines with the lactose, it is well balanced.

 

[Sandy Feet]

Many ways to skin a cat.

It is, but it usually finishes at around 1.018, that combines with the lactose, it is well balanced.

I have a Porter recipe that isn't quite that sweet, but pretty close. Mine is much simpler, but the C120/Munich/Chocolate mix is something wonderful in a dark beer. I like to use Maris Otter as the Pale. I use Fuggle for the hops, but very close to your IBUs.
Minus the lactose, that looks tasty as hell.

 

[Sandy Feet]

To the OP, the Munich will give it some sweetness.

 

[Bigbre04]

I love stouts.

I would shoot for a sac rest around 154.

A tiny amount of Vanilla extract post fermentation will help ALOT with making it seem sweeter then it is. Vanilla is very difficult to judge. Best bet is to add a small amount and let it sit for 24 hours and then try it again and add more if needed. I add 250ml into a 76 gal starting volume batch and it is noticeable.

that is .05ml/50ml approximately. But i would half that initially and give it time to blend into the overall flavor.

I would add a heavy dosing of oats. heavy on the chocolate malt and some dextrin malt would not hurt as it can leave some residual sweetness. Golden Promise base malt can also help impart some extra sweetness.

I frequently use debittered black malts and midnight wheat to add color without extra bitterness.

This is my marshmallow stout and it is sweet and really decadent. You could get rid of the marshmallow flavoring and it would fit the bill imo.

https://www.brewersfriend.com/homebrew/recipe/embed/1412778

 

[Sandy Feet]

I love stouts.

I would shoot for a sac rest around 154.

A tiny amount of Vanilla extract post fermentation will help ALOT with making it seem sweeter then it is. Vanilla is very difficult to judge. Best bet is to add a small amount and let it sit for 24 hours and then try it again and add more if needed. I add 250ml into a 76 gal starting volume batch and it is noticeable.

that is .05ml/50ml approximately. But i would half that initially and give it time to blend into the overall flavor.

I would add a heavy dosing of oats. heavy on the chocolate malt and some dextrin malt would not hurt as it can leave some residual sweetness. Golden Promise base malt can also help impart some extra sweetness.

I frequently use debittered black malts and midnight wheat to add color without extra bitterness.

This is my marshmallow stout and it is sweet and really decadent. You could get rid of the marshmallow flavoring and it would fit the bill imo.

https://www.brewersfriend.com/homebrew/recipe/embed/1412778

I have issues with my adjuncts converting, so I only use about a pound of flaked oats in 5-gallons (about 1/2 of you)
My recipe is in my other program at home, but I believe am at a pound of Chocolate Malt, a pound of C120, and 1 3/4 pound of Munich from memory.
It looks like we all have different ways of doing things, but all are close in that there are adjuncts, Munich, and Chocolate.
I also mash around 154 but single infusion with BIAB.
There are a few discussions in the recipe topics as well.

 

[Bigbre04]

I have issues with my adjuncts converting, so I only use about a pound of flaked oats in 5-gallons (about 1/2 of you)
My recipe is in my other program at home, but I believe am at a pound of Chocolate Malt, a pound of C120, and 3/4 pound of Munich from memory.
It looks like we all have different ways of doing things, but all are close in that there are adjuncts, Munich, and Chocolate.

I only add the Blackprinz/black malt/etc for color. I dont get enough color out of chocolate malt without going over the recommended usage percentage.

I could totally see oats causing issues if you werent able to push liquid through the grain bed(as in a BIAB setup). I brewed a Belgian wit for years that was something like 50% Flaked oats, flaked wheat, and Malted white wheat. We had a heated mash mixer though...

flaked oats, rice, wheat, etc just turn to goop and can def be a pain in the ass at high percentages.

 

[Brewer #434316]

Brewing a chocolate milk stout for your daughter sounds like a fun project! Oatmeal definitely helps with that creamy mouthfeel you're looking for. I once helped a friend brew a lactose-free chocolate stout for the holidays, and it turned out amazing. We used a mix of oatmeal and some roasted barley in the mash for that toasty flavor.

 

[Brewer #434316]

Brewing a chocolate milk stout for your daughter sounds like a fun project! Oatmeal definitely helps with that creamy mouthfeel you're looking for. I once helped a friend brew a lactose-free chocolate stout for the holidays, and it turned out amazing. We used a mix of oatmeal and some roasted barley in the mash for that toasty flavor.

For the chocolate flavor, we added cocoa nibs during fermentation. You might want to try something like polkadot chocolate for an interesting twist. We used coconut milk instead of lactose for creaminess, and it worked like a charm. It’s all about balancing the flavors, so don’t be afraid to experiment a bit. Your daughter will love it, and it's a unique gift for the holidays.