sweet stout Beer Recipe | All Grain Sweet Stout by Brewer #336413 | Brewer's Friend
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sweet stout

226 calories 47.4 g 330 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 48 liters
Post Boil Size: 41 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 226 calories (Per 330ml)
Carbs: 47.4 g (Per 330ml)
Created: Saturday October 3rd 2020
1.068
1.053
2.0%
25.1
26.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg Agrária - Pale Ale Malt10 kg Pale Ale Malt 37 2.8 78.7%
0.50 kg American - Caramel / Crystal 150L0.5 kg Caramel / Crystal 150L 33 150 3.9%
0.30 kg Dingemans - Special B0.3 kg Special B 33.1 125 2.4%
0.40 kg Dingemans - Chocolate - mroost 14000.4 kg Chocolate - mroost 1400 35 711 3.1%
1.50 kg Dingemans - Wheat Malt1.5 kg Wheat Malt 38.1 1.8 11.8%
12.70 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Galena30 g Galena Hops Pellet 12.9 Boil at 91 °C 60 min 22.78 50%
30 g Cascade30 g Cascade Hops Pellet 6.5 Boil at 91 °C 5 min 2.29 50%
60 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33 L Batch Sparge 69 °C 66 °C 60 min
Starting Mash Thickness: 1.5 L/kg
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
20 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 232 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"sweet stout" Sweet Stout beer recipe by Brewer #336413. All Grain, ABV 1.97%, IBU 25.07, SRM 26.24, Fermentables: (Pale Ale Malt, Caramel / Crystal 150L, Special B, Chocolate - mroost 1400, Wheat Malt) Hops: (Galena, Cascade)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-10-06 18:25 UTC
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