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Sweet Chocolate Stout
Sweet Stout • All Grain • 19.50 L
This was the second batch in a series of stouts using a lactose as an ingredient. I intended to have a strong cocoa flavor, and that was exactly what I got. The taste is intense, but quite good.
November 26, 2009 pm 03:55pm
0.0/5.0 0 ratings
Ingredients (All Grain, 19.50 L)
- 3.65 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.365 kg
Belgian Special B
Belgian Special B
- 0.22 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.22 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.22 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.95 kg
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 60 g
East Kent Goldings - 4.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 110 g
Cocoa Powder (20 min, to boil) - (omitted from calculations)
Cocoa Powder (20 min, to boil)
- 1 tsp
Irish Moss (15min. to boil) - (omitted from calculations)
Irish Moss (15min. to boil)
- 1 tsp
Gypsum (at mashing) - (omitted from calculations)
Gypsum (at mashing)
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
The yeast used was the sediment from my previous batch of milky sweet stout. Brewed on 6/15/09. 1-step mashing at 67-69C. The OG was 1.074, and the FG was 1.024. Bottled on 8/3/09, so this beer was kept in the fermenter way too long. (I was busy and I could not help it. )
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.022 | 1.012 - 1.024 | |
| Color: | 32.6 SRM | 30 - 40 | |
| Alcohol: | 5.9% ABV | 4% - 6% | |
| Bitterness: | 35.4 IBU | 20 - 40 | |
Discussion
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