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Greg's Sweet Stout

208 calories 22 carbs
Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 10% (steeping grains only)
Source: Gregory Lamoureux
Calories: 208 calories (Per 355mL)
Carbs: 22 g (Per 355mL)
Created Monday September 16th 2019
1.063
1.016
6.23%
54.51
33.87
n/a
 
Brew Log History

Target 21°C
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Fermentables
Amount Fermentable PPG °L Bill %
3568 g Dry Malt Extract - Dark3568 g Dry Malt Extract - Dark 44 30 84%
3.57 kg Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
360 g American - Caramel / Crystal 10L360 g Caramel / Crystal 10L 35 10 8.5%
160 g American - Roasted Barley160 g Roasted Barley 33 300 3.8%
160 g American - Black Malt160 g Black Malt 28 500 3.8%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
47 g Northern Brewer47 g Northern Brewer Hops Pellet 7.8 Boil 60 min 43.06 53.4%
16 g Willamette16 g Willamette Hops Pellet 4.9 Boil 16 min 4.79 18.2%
10 g Fuggles10 g Fuggles Hops Pellet 6.2 Boil 16 min 3.79 11.4%
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 10 min 1.92 11.4%
5 g Fuggles5 g Fuggles Hops Pellet 4.5 Boil 10 min 0.96 5.7%
 
Other Ingredients
Amount Name Type Use Time
12 g Gypsum Water Agt Boil 1 hr.
1.1 g Irish moss powder Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

"Greg's Classic Stout"

The only thing "classic" about this stout is that it's brewed the way Greg likes it! Nice and dry, but more hopped up and more alcoholic!

Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep at 65-71C for 30 minutes then remove with a strainer.

Add gypsum for 60min boil (or don't add it).

Use English hops (such as Northern Brewer, Goldings, Fuggles)

Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.

Enjoy within 3-4 weeks from brew day.

Consider swapping out some dark malt extract for additional head retention malt.

Can sub Northern Brewer for Wye Challenger.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-11-25 09:16 UTC
  • Snapshot Created: 2019-09-16 15:49 UTC
  • Link To Parent Recipe
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