DOMINO. MILK STOUT

So i have this plan to make a pastry stout with vanilla, cacao, coffee and lactose. Sort of like a big chocolate pudding beer. As these are not normal ingredients for beer I decided that it might be a good idea to perhaps try a milk stout first and I can get an idea of the quantities of adjuncts that I need to add. The worst that can happen is I get a nice milk stout that i can drink with my dad.

 23 litre Batch. 5.3%ABV. 30SRM. 21IBU. OG1.052 FG1.013

MALT and ADJUNCTS

4000g Maris Otter

400g rolled oats

300g chocolate malt

300g roasted barley

275g lactose (near end of boil)

1Litre of tar like coffee (near end of boil)

4 vanilla pods (near end of boil)

500g cacao nibs (in fermenter)

HOPS

20g Magnum 10aa @ 60 minutes 20 IBU

YEAST

lallemand London ESB (1 packet)

BREWING AND TASTING

This was a very fun beer to brew, I brew outside and everything smelt amazing. Using all the different Adjuncts was interesting although I felt like I was perhaps skimping on the vanilla. I was meaning to age half of this for comparison but i lacked self control and it all got drunk in the 3 months after bottling.