Sweety Beer Recipe | All Grain Sweet Stout by Lachtacular | Brewer's Friend
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Sweety

156 calories 19.8 g 330 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Lachtacular
Calories: 156 calories (Per 330ml)
Carbs: 19.8 g (Per 330ml)
Created: Tuesday August 1st 2023
1.050
1.018
4.3%
23.9
35.2
n/a
6.28
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Barrett Burston - Ale Malt3 kg Ale Malt 36.8 2.8 66.7%
0.50 kg Gladfield - Dark Crystal Malt0.5 kg Dark Crystal Malt 4.36 / kg
2.18
35.4 96.45 11.1%
0.40 kg Gladfield - Roasted Wheat0.4 kg Roasted Wheat 4.36 / kg
1.74
33.6 279.19 8.9%
0.20 kg Gladfield - Light Chocolate Malt0.2 kg Light Chocolate Malt 5.45 / kg
1.09
32.7 355 4.4%
0.40 kg Flaked Barley0.4 kg Flaked Barley 3.16 / kg
1.26
32 2.2 8.9%
4.50 kg / 6.28
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g East Kent Goldings35 g East Kent Goldings Hops Pellet 5 Boil 60 min 23.87 100%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11 L Strike 82 °C 72 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 13 °C
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 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
"Sweety" Sweet Stout beer recipe by Lachtacular. All Grain, ABV 4.3%, IBU 23.87, SRM 35.18, Fermentables: (Ale Malt, Dark Crystal Malt, Roasted Wheat, Light Chocolate Malt, Flaked Barley) Hops: (East Kent Goldings)
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2023-08-01 07:35 UTC
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