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16A1. Sweet Stout (Fruit)

179 calories 20 carbs
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: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 179 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Saturday August 26th 2017
1.054
1.015
5.13%
29.36
36.29
5.43
n/a
 
Fermentables
Amount Fermentable 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 - (late addition) 29 550 3.9%
8 oz United Kingdom - Chocolate8 oz Chocolate - (late addition) 34 425 3.9%
2 oz United Kingdom - Black Patent2 oz Black Patent - (late addition) 27 525 1%
2.13 lb Rice Hulls2.13 lb Rice Hulls 0 0 16.7%
12.76 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil 60 min 29.36 100%
 
Mash Guidelines
Amount Description Type 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
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
6 lb Cherry or Raspberry Puree Flavor Secondary 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
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 278 B cells required
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
 
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
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