Date Stout Beer Recipe | All Grain Sweet Stout | Brewer's Friend
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Date Stout

196 calories 21.9 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
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Jonathan Adams
Calories: 196 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Thursday February 5th 2015
Amount Fermentable Cost PPG °L Bill %
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 2%
3 lb Belgian - Special B3 lb Special B 34 115 12%
19 lb United Kingdom - Maris Otter Pale19 lb Maris Otter Pale 38 3.75 76%
2.50 lb American - Blackprinz2.5 lb Blackprinz 36 500 10%
25 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 60 min 16.51 33.3%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 30 min 12.69 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 7.32 33.3%
3 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 150 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
3 each Vanilla Beans Flavor Secondary --
1 lb White Oak Chips Fining Secondary --
5 oz Lactose Fining Secondary --
10 oz Honey (Buckwheat) Flavor Secondary --
2 lb Raisins Flavor Secondary --
3 lb Dates Flavor Secondary --
Wyeast - Northwest Ale 1332
1 Each
Attenuation (avg):
Optimum Temp:
65 - 75 °F
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 1.9 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

Raisin, Dates, and Honey:
Honey should be added with dates and raisins along with molasses. Recipe pending.

Oak Chips should be left for no more than 3-4 days. Taste regularly to validate completion.

Vanilla beans were prepared by cutting the length of the bean, and gutting the pulp, and then cutting the bean into small subsections. Then, both the bean and the pulp were placed in a small sterilized container with grain alcohol for 5 days. After 5 days, the entirety of the container was poured into the beer and it was left to sit for 4 days. It should be left for much longer as the vanilla flavor disappeared over time, perhaps tossed in at bottling.

Lactose was added to the beer 1 month before bottling. The lactose sugars were boiled in water for 15 minutes, and then tossed into the final product during racking. The lactose was stirred into the beer. This process is best done at keg application or bottling where the beer will not rack off the lactose sugars for maximum effect.

Briess Midnight Wheat Malt - Maillard Malts™
(Alternate for Dark Malt/Black Patent)

Use Dingemans Special B® Malt for the Special B.

Grain Profile:
UK Crisp Roast Barley - <10% - Adds color and dry flavor. Red and black color notes.
Special B - <10% - burnt sugar, raisin, and dark dried fruits. Adds red color.
Marris Otter Pale - Up To 100% - Adds nut flavor. Bulk sugars.
Bries Ashburne Mild - <50% - Base malt. Adds extra sweetness.
Midnight Wheat (Replace with BlackPrinz) - <10% - Adds smooth mouthfeel with a soft roast flavor.

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  • Public: Yup, Shared
  • Last Updated: 2021-05-10 11:30 UTC
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