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Sweet Stout 2012
Sweet Stout • All Grain • 5.5 gal
Good enough to make the angels cry.
December 23, 2012 pm 02:47pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 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% - 6% | |
| Bitterness: | 32.0 IBU | 20 - 40 | |
Discussion
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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