|6 lb light DME||1 lb honey||2 oz Northern Brewer (bittering)||WYeast 1084
|3 lb dark DME||½ lb lactose||1 oz Kent Goldings (aroma)|
|1 lb Gambrinus Honey Malt||dextrose to prime|
|1 lb steel-cut oats|
|¼ lb roasted barley|
|¼ lb black patent malt|
Pseudo-mash specialty grains and oats in 1 gal water, 30 minutes at 160-180°. Strain and sparge into brewkettle, add DME and honey, boil 1 hour, add bittering hops, boil 1/2 hour, add armoa hops, boil 5 minutes. Cool, pitch yeast, etc.
Add the lactose at bottling time with the priming sugar. Lactose doesn't dissolve too well, so encourage it by making a syrup with it and the priming sugar and about 1 c water, simmered in a saucepan for 10 minutes then cooled.
The first time I made this, I pseudo-mashed the specialty grains first, sparged them into the brewkettle, and added the DME, oats and honey. This turned out to be a mistake; after cooling overnight, the oats had swelled up and stolen a bunch of my sugar; I had to rinse them and boil the result again. I added more honey (started with 10 oz and added 6 later) to bring up the OG, which was low. I wrote in my notes at the time: "If thsi stuff actually ends up tasting good, it'll be a minor miracle..." Well, it was great, which is why "minor miracle" ended up being its name, rather than "Land of Milk and Honey"...
The second time I did it, I used rolled oats instad of steel-cut and the OG was a bit lower. The recipe above is sort of an amalgam of the first two, which is what I plan to use next time!
This really is my best beer ever... it won 2nd place in a blind tasting against 10 commercial stouts (at a party Greg threw for my 35th birthday).