Angry Bovine Milk Stout

Angry Bovine Milk Stout is rated 4.8 out of 5 by 25.
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This milk stout is bold and black, yet sweet and subtle, with all of the intense chocolate and roasted notes you would expect in a stout, but without the bitterness. The addition of lactose sugar produces a full body, thick, creamy head, and sweet finish. This silky and creamy stout will have you over the mooooon! (WARNING: Not recommended for those who are lactose intolerant.)

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Angry Bovine Milk Stout

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    What You Get

    1 St. Patrick's Irish Stout Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of BrewMax LME Smooth

    1 Packet of BrewMax LME Robust

    4oz Lactose Sugar

    2oz Cacao Nibs

    1 Hop Sack

    1 Packet of Safale US-04 Dry Ale Yeast

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Left Hand Milk Stout

    The Bruery 8 Maids A Milking

    Brew Specs

    Flavor: Malty

    Original Gravity: 1.054

    Final Gravity: 1.014

    ABV: 4.8%

    SRM: (Color): 40

    IBU: (Bitterness): 22


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract,(not needed for this recipe), then place the unopened can and BrewMax LME's in hot tap water.

    2. Place the packet of Cocoa Nibs into your hop sack, tying close and trim away excess material.

    3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring this mixture to a boil, add in your hop sack with the Cocoa Nibs and boil for 5 minutes, then remove from heat.

    4. Open the can of Brewing Extract and BrewMax LME's and pour the contents into the hot mixture in your pot. Add in the packet of Lactose Sugar, then stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    5. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

    6. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

    7. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    8. Sprinkle the US-04 yeast packet into the keg, and screw on the lid. Do not stir. 

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.


    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by Shrike from A Smooth and Tasty Stout I brewed and bottled this in January (three weeks in the LBK) and just started drinking them about a week ago. It's a very smooth, tasty stout. One thing I've noticed is that the flavors are very subdued if you pull it right out of the fridge, pour it, and start drinking. So now I take one out and let it sit on the kitchen counter for about 20 minutes before pouring. It's much tastier that way. I also added a shot of cold-steeped coffee to four of the bottles when bottling to make a "mocha stout". It turned out good but next time I'll make the coffee stronger. I will definitely be brewing this one again.
    Date published: 2017-03-16
    Rated 5 out of 5 by Dune from My very first Mr. Beer and is Outstanding!!!! I have never brewed beer befor, and never thought that I would. After seeing a friends post of him brewing I picked up a kit on EBay. The brew with the kit was expired so I ordered this purely because I really like milk stouts. I followed all the instructions and my only deviation was using 12oz glass bottles. This is incredible! Everyone that has tried one has really liked it, I hope my next brews are as good as this one:)
    Date published: 2016-05-05
    Rated 5 out of 5 by CTKev from You Won't be Disappointed! This one is thick, rich, creamy & chocolatey. Maybe even a hint of cherry & coffee to it with mild bitterness and excellent head retention. I fermented it the full 3 weeks, carbonated 3 weeks then conditioned it. After 3 weeks it was ready and just got smoother over the next 3 weeks. No long conditioning needed. Next I'm trying the Smitten Bovine with the cherries!
    Date published: 2017-03-10
    Rated 5 out of 5 by Rowlaw1 from Added peanut butter! Added pb2 to make a peanut butter milk Stout. Awesome. My favorite so far.
    Date published: 2017-05-21
    Rated 4 out of 5 by Jabber from Moo-cha Java Stout.... I love coffee stouts and milk chocolate stouts so I wanted to give this a try. I read where someone added cold brew coffee while bottling so I added two shots of cold brew to half of my bottles. That is a perfect amount to add. Good coffee flavor but it doesn't over power the stout. This beer has a thick, creamy head and a not too sweet taste. I wish it had more of a chocolate flavor, so next time I'll increase the nibs by half.
    Date published: 2017-11-04
    Rated 4 out of 5 by JimTheyAreAllInUse from Love the graphic!! This brew is currently conditioning and won't be ready until March 26th. I got the recipe from the archive and went shopping for the nibs and lactose. If I hadn't already bottled the beer I would have but the graphic on a label for the bottles. Maybe Mr Beer could do graphics/logos for other brews as well.
    Date published: 2016-03-03
    Rated 5 out of 5 by Chef007 from Welcome to the dark side of the mooooo Just brew this chocolate chip dream of recipe and kitchen filled up with great malty aroma. Going to fermented for 3 weeks and conditions them for another 14 day. This is a winner
    Date published: 2016-03-09
    Rated 5 out of 5 by Millen from Super Yummy This was the first milk stout I have ever made and it came out perfectly. It is, as described, a lot like "Left Hand" milk stout (worth trying if you have not.) I am looking forward to it being back in stock so I can make another batch.
    Date published: 2017-03-19
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    How much peanut butter powder would be enough when adding peanut butter to this recipe? 

    Asked by: JC209
    I'd take a look at our Peanut Butter Fingers Stout (, in that recipe we used one small jar (6.5 oz). Cheers!
    Answered by: Mr Beer
    Date published: 2024-01-22

    Do you leave the cacao nib sack in the wort mixture during fermentation or do you remove it after boiling?

    Asked by: RudeyG
    Unless the instructions specifically state not to, then go ahead and leave it in. You won't hurt anything if you take it out, but the flavor will be stronger and more complex if you leave them in (it's the same with hop additions).
    Answered by: Mr Beer
    Date published: 2023-08-02
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