Products
BeerTools Pro 2.1 Download (Windows)
$24.95 USD
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
kandi V1.1
Sweet Stout • Extract • 5 gal
kandi is dandi...
February 16, 2006 pm 10:35pm
5.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- .50 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .50 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- .75 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 3.3 lbs
Dark; John Bull
Dark; John Bull
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 3.0 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .5 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1.25 oz
Challenger - 5.6 AA% pellets; boiled 60 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 oz
Perle - 4.5 AA% whole; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Cascade - 5.0 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.020 | 1.012 - 1.024 | |
| Color: | 53.6 SRM | 30 - 40 | |
| Alcohol: | 5.5% ABV | 4% - 6% | |
| Bitterness: | 39.6 IBU | 20 - 40 | |
Discussion
its too darn cold...
2006-02-18 1:57pm
my house is too cold and the yeast is not activating properly, close to 48 hours and not much action.
it's a'goin...
2006-02-18 6:20pm
finally the yeast has visibly started working, albeit slowly.
woohoo
2006-02-27 6:59pm
transferred to secondary on 2/25. Just About Damn Near Perfect, tastes like a high quality chocolate bar.
WooHoo
2006-03-18 6:07pm
you all NEED to try this recipe... rich and roasty, this qualifies as breakfast food, good for the soul chocolatey BIG Fat tasting beer. You will fill up on this beer before you get all trashy. Opened some up with neighbors for st pat's.
Just put in primary.
2009-02-19 3:24am
I just brewed a half batch of this and put it into primary. Looks / smells good, we'll see. I had to use Northwest Brewer instead of Challenger as my LHBS didn't have any. About the same AA%. I am going to brew a second half batch and end up putting oak chips and bourbon into that to try it out. I'll update as it goes along.
changes to 2009 batch
2009-02-21 4:28pm
My dad and I are brewing today, the total changes are,... 2 cans COOPER'S Dark Syrup 8oz. Black Debittered 8oz. Black Patent 1/2 oz cascade, 1/4 oz Perle, 1/2 oz Challenger pellet all as bittering 60 min hops all other instructions and ingredients are the same. obviously this changes the character and complience of the beer... next year we may split the difference and use 1 can amber and 1 can dark syrup, as well as making sure we have the proper hops balance, as far as the specialty grains go, we are trying for a character reminiscent of sweetened black coffee, maybe more debittered and less patent... I will have to review the definitions of roasted grains and see what I can do. this is the 4th year we have made this batch for st pats. Thanks to failuredrill for trying his hand at the recipe, we will be looking forward to comments...
Excellet Stout
2009-02-22 11:06pm
Primary on 021809. OG was 1.06. Checked tonight and FG was 1.020 on the spot. Nice dark color and the taste was excellent. Just a solid stout recipe. I would definitely brew THIS recipe again. Of course, I was going to add the oak chips and bourbon to the second batch that is still fermenting. I'm impatient, so since I know this batch is solid, i added 2oz. light roasted oak chips which have been soaking for a week in a 1/3 cup of makers mark to the primary. This is for a 2.5 gallon batch. I'm going to leave it in primary for another week and then see what we get. I used Safeale04 yeast in the other batch just to see the difference. I'll let you know how that works when it gets done fermenting. It's at about 1.03 right now.
into secondary...
2009-02-27 11:19pm
our total volume was a little low SG 1.07. just racked to secondary grav 1.028,... definitely more hoppy han last year. tasted some against GUINESS, and found that guiness definitely uses more patent than we do, the HUGE sweetfat flavor from the crystal makes for a very creamy brew. I cannot wait until this is bottled and primed.
Awesome
2009-02-28 4:59pm
I just bottled the batch made with the Safeale dry yeast. It tasted awesome and smelled great. I look forward to cracking open one of these and the version I added bourbon too. I will let you know how they taste after a few weeks in the bottle.
Bourbon addition a success
2009-03-04 2:27am
After 1.5 weeks in the bottle, I cracked open the first of the bourbon stout's based on this recipe. Tasted awesome. My wife, who doesn't really like stouts or bourbon for that matter told me that it was good and that she might enjoy a bottle of it. I posted my version as a separate recipe since it has different hops, extract and the addition of the bourbon and oak chips. Thanks for the inspiration and great place to start.
Capping?...
2009-03-08 10:11am
We had planned on bottling last night, ut we forgot to check how many caps we had, no go. did check gravity and the batch is at .024, given that we are going to top-up the batch to 5 gal. that probably means that it is just perfect as far as ferm. we have some cherry flavoring left over from a wine batch and I may convince my dad to let me flavor half of the batch with that.
Final...
2009-03-13 10:32pm
after topping up the batch to 5 gal, and adding the priming sugar, the gravity was at 1.020, just perfect by the calculator. no extra flavorings, as we like to keep it traditional for the holiday. our party is on the 21st of march, I will update on the favor then.
like eating breakfast...
2009-03-21 11:58pm
Very Rich, Very Thick, strong coffee/chocolate flavor and aroma, caloric enough to qualify as a meal on its own. possibly down to a few more tweaks and it should be solid, a close friend of mine complained of it being too thick and heavy to justify the low (5.5%) ABV, saying "If I can only drink one or two, I at least want to get a buzz". Still a beautiful beer and a wonderful compliment to corned beef and cabbage.
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm