Stout #9 - Sweet Stout

All Grain Recipe

Submitted By: Shieldsmo (Shared)
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Batch Size: 3.17 galStyle: Sweet Stout (16A)
Boil Size: 3.86 galStyle Guide: BJCP 2015
Color: 34.1 SRMEquipment: All Grain - Mini 3 Gal/11.3 l - BIAB Stovetop
Bitterness: 33.2 IBUsBoil Time: 60 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 4.00 oz Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 1
12.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
4.00 oz Extra Special (Briess) (130.0 SRM) Grain 3
4.00 oz Pale Chocolate (225.0 SRM) Grain 4
4.00 oz Chocolate (Briess) (350.0 SRM) Grain 5
4.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 6
1.00 oz Fuggle [4.4%] - Boil 45 min Hops 7
0.50 oz East Kent Goldings (EKG) [4.8%] - Boil 30 min Hops 8
0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 9

Notes

26Mar19 recipe created Day before brew day soaked dark malts in 1.5 qt cold water in fridge. Omit dark malts from mash, add liquor to BK 16Apr19 brew day 1.25 liters dark malt steep water + 13.75 liters mash runoff = 15 liters Water Profile: Ca 84 | Mg 2 | SO4 52 | Na 97 | Cl 100 | HCO3 266 | Alk 223 Into 20 liters Covington water add: gypsum 1.8 grams, CaCl2 4.0 grams, NaHCO3 6.0 grams 6.25 lbs in 8 qt 172F strike for mash at 156F for 60 minutes. Add dark malt liquor to BK and collect enough runoff for 15 liters total. Boil for 60 minutes. Cool to 63F. Add oxygen for 60 seconds. Pitch 200 ml wlp004 slurry. Remember Tilt. Ferment at 63F for 3 days then raise to 70F for diacetyl rest OG 1.058 19Apr19 raised to 70F 21May19 kegged FG 1.007 22May19 applied10 psi at 38F. Let sit for 10 days (1Jun19) 1Jun19 . . . . .
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