SWEET STOUT Beer Recipe | All Grain Sweet Stout by Brewer #46057 | Brewer's Friend
Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

SWEET STOUT

173 calories 20 g 330 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 20 g (Per 330ml)
Created: Sunday October 23rd 2022
1.056
1.017
5.2%
21.9
38.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg Simpsons - Maris Otter pale4.2 kg Maris Otter pale 38 2.4 81.9%
300 g Simpsons - Chocolate Malt300 g Chocolate Malt 31.7 444 5.8%
200 g Simpsons - Black Malt200 g Black Malt 34 700 3.9%
200 g Simpsons - Wheat Malt200 g Wheat Malt 36.576 2.8 3.9%
230 g Lactose (Milk Sugar)230 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.5%
5,130 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Fuggles60 g Fuggles Hops Pellet 4.5 Boil 20 min 21.88 100%
60 g / 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 145 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and mix with 3.3 gallons (12.4 liters) of 163°F (73°C) strike water to reach mash temperature of 152°F (67°C). Hold the temperature for 60 minutes. Vorlauf until the runnings are clear, then run off into kettle. Sparge the grains with 4 gallons (15 liters) and top up as necessary to obtain 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops and lactose according to the schedule. Stir the lactose until completely dissolved. Chill the wort to slightly below fermentation temperature, about 60°F (16°C). Aerate with pure oxygen or filtered air and pitch the yeast. Ferment at 60°F (16°C) for 7 days, then allow temperature to rise to 70°F (21°C) and hold for 3–4 days. Upon completion of fermentation, crash to 35°F (2°C), then bottle or keg and carbonate to approximately 1.75 volumes.

Recipe Picture
Last Updated and Sharing
 
262
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-10-26 16:39 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top