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Sweet Stout 2012

Sweet Stout 2012

Sweet Stout : All Grain : 5.5 gal

mikfir

Good enough to make the angels cry.

December 23, 2012 at 02:47pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 gal)

  • 9 lbs Maris Otter Pale Ale Malt; Thomas Fawcett

    Maris Otter Pale Ale Malt; Thomas Fawcett

    A principal ingredient of cask ales using heritage barleys.

  • 1 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • .7 lbs Caramel Malt 80L; Briess

    Caramel Malt 80L; Briess

    Pronounced caramel, slight burnt sugar, raisiny, prune flavors. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .5 lbs Pale Chocolate Malt; Thomas Fawcett

    Pale Chocolate Malt; Thomas Fawcett

    Roasted coffee flavor.

  • 1 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 1.6 oz East Kent Goldings - 5.0 AA% whole; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • White Labs WLP006 Bedford British Ale

    White Labs WLP006 Bedford British Ale

    Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale. Available Sept.-Oct.

Notes

Mash at 152.Ferment at 68 degrees F.

Style (BJCP)

Category: 13 - Stout

Subcategory: B - Sweet Stout

Range for this Style
Original Gravity: 1.058 1.044 - 1.060
Terminal Gravity: 1.019 1.012 - 1.024
Color: 30.8 SRM 30 - 40
Alcohol: 5.1% ABV 4.00% - 6.00%
Bitterness: 32.0 IBU 20.00 - 40.00

Discussion

mikfir

Probably the best ever.

2013-01-22 10:29am

This is a rich, smooth not overly sweet stout. Everything seems to be in balance.

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