16A2. Sweet Stout (Milk) - Beer Recipe - Brewer's Friend

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16A2. Sweet Stout (Milk)

227 calories 25.6 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 227 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Saturday August 26th 2017
1.068
1.020
6.4%
25.9
36.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Pale 2-Row9.5 lb Pale 2-Row 38 2.5 74.5%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley 29 550 3.9%
8 oz United Kingdom - Chocolate8 oz Chocolate 34 425 3.9%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 1%
2.13 lb Rice Syrup Solids2.13 lb Rice Syrup Solids 37 1 16.7%
204.08 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 25.89 100%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
1 lb Lactose Powder Flavor Bottling 0 min.
9.27 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9.36 g Gypsum Water Agt Mash 1 hr.
1.16 g Magnesium Chloride Water Agt Mash 1 hr.
8.65 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 346 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Roasted Barley:
Hot steep and cold steep with short boil.
Milled separately and finely ground.
1lb grain to 2qts water.
Mix with cold water and leave at room temperature for a full day.
Add to last 10 min of boil.

Chocolate Malt:
Add after mash-out, during vorlauf.

Black Patent:
Add after mash-out, during vorlauf.

When initial fermentation begins to slow, add purée to a second fermenter and rack the beer onto the fruit.

Great on nitro.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.32 gal Single Infusion Infusion -- 152 °F 60 min
5.75 gal Batch Sparge Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.32 13.3  
Mash volume with grains 4.17 16.7  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 5.14 g | 20.6 qt) 5.58 22.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.9 35.6
Equipment Profile Used: System Default
 
Notes

Overall Impression:
A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso.

Aroma:
Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none, with floral or earthy notes.

Appearance:
Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.

Flavor:
Dark roasted grain/malt impression with coffee and/or chocolate flavors dominate the palate. Hop bitterness is moderate. Medium to high sweetness provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.

Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.

Comments:
Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation. Some versions in England are very sweet (low attenuation) and low in ABV (Tennent’s Sweetheart Stout is 2%), but is an outlier compared to the other examples. These guidelines mostly describe the higher gravity, more balanced, export versions rather than the low alcohol, very sweet versions that many find quite difficult to drink.

History:
An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Originally marketed as a tonic for invalids and nursing mothers.

Characteristic Ingredients:
The sweetness in most Sweet Stouts comes from a lower bitterness level than most other stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or brewing sugars.

Style Comparison:
Much sweeter and less bitter than other stouts (except the stronger tropical stout). The roast character is mild, not burnt like other stouts. Somewhat similar in balance to oatmeal stouts, albeit with more sweetness.

Vital Statistics:
OG: 1.044 – 1.060
FG: 1.012 – 1.024
IBUs: 20 – 40
SRM: 30 – 40
ABV: 4.0 – 6.0%

Commercial Examples:
Bristol Beer Factory Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson's XXX Stout, Marston’s Oyster Stout, Samuel Adams Cream Stout

Tags:
standard-strength, dark-color, top-fermented, British-isles, traditional-style, stout-family, malty, roasty, sweet

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  • Last Updated: 2019-10-29 20:56 UTC