Greg's Sweet Stout

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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

Original Gravity:

1.063

Final Gravity:

1.016

ABV (standard):

6.23%

IBU (tinseth):

54.51

SRM (morey):

33.87

Mash pH

n/a

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Brew Log History

Target 21°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz
Carbs: {{ stats.carbs | number:0 }}g / 12 oz

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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%

Show Summary View

Amount	Variety	Time	IBU	Bill %
47 g	Northern Brewer47 g Northern Brewer Hops	Start	43.06	53.4%
16 g	Willamette16 g Willamette Hops	Middle	4.79	18.2%
10 g	Fuggles10 g Fuggles Hops	Middle	3.79	11.4%
10 g	Willamette10 g Willamette Hops	End	1.92	11.4%
5 g	Fuggles5 g Fuggles Hops	End	0.96	5.7%
88 g	Total

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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Public: Yup, Shared
Last Updated: 2019-11-25 09:16 UTC
Snapshot Created: 2019-09-16 15:49 UTC
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