Two Bros Belma Brew Sweet Stout

All Grain Recipe

Submitted By: johnnybrew (Shared)
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Brewer: JohnnyBrew & VoonyBrew
Batch Size: 10.50 galStyle: Sweet Stout (13B)
Boil Size: 13.21 galStyle Guide: BJCP 2008
Color: 45.7 SRMEquipment: 2-Guys 10 Gal.
Bitterness: 29.7 IBUsBoil Time: 60 min
Est OG: 1.062 (15.2° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.2° P)Fermentation: My Aging Profile
ABV: 6.5%Taste Rating: 40.0

Ingredients
Amount Name Type #
17 lbs Pale Ale (Crisp) (4.0 SRM) Grain 1
2 lbs Black (Patent) Malt (500.0 SRM) Grain 2
1 lbs 12.00 oz Pale Chocolate (Crisp) (255.0 SRM) Grain 3
12.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4
12.00 oz Crystal Extra Dark - 150L (Muntons) (150.0 SRM) Grain 5
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 6
1.00 oz Belma [11.3%] - Boil 60 min Hops 7
0.75 oz Belma [11.3%] - Boil 20 min Hops 8
2.00 Whirlfloc Tablet (Boil 5 min) Misc 9
1.00 oz Belma [11.3%] - Boil 5 min Hops 10
3.00 oz Belma [11.3%] - Boil 0 min Hops 11
1 pkgs London Ale III (Wyeast Labs #1318) Yeast 12
1 pkgs London Ale III (Wyeast Labs #1318) Yeast 13

Taste Notes

TASTING • Aroma: • Appearance: • Flavor: • Mouthfeel • Overall:

Notes

:: RECIPE ORIGIN Mix of Jamil's Sweet Stout recipe and BYO Clones Young's Double Chocolate Stout. :: SUBSTITUTIONS / CHANGES Used all Belma hops and didn't follow style guidelines for hop schedule for the Sweet Stout style. :: STARTER 2 packs of Wyeast with dates of packaging of: 12/11/2012 and 09/12/12 12/24/12 - Made a 4 liter starter. Crashed on 12/25 (evening). On 12/26, poured off about 3 liters and added 1 liter of yeast to another 1 liter of starter. At end of day on 12/26, crashed in fridge. :: BREW DAY 12/27/2012 - Water was Yale distilled with salt additions to mimic Dublin, Ireland water. To 9 gals of water, added: 1.1g - Gypsum (CaSO4) 3.2g - Epsom Salt (MgSO4) 1.2g - Calcium Chloride (CaCl) 2.2g - Baking Soda (NaHCO3) 8.6g - Chalk (CaCO3) PPM totals Ca = 118.2 Mg = 9.2 Na = 17.6 SO4 = 53.7 Cl = 17.2 HCO3 = 197.9 -MASH - End of fly sparge = 1.012 Final pre-boil vol = 14.2 gals; 1.060 FInal volume was 12.5 gals Used Blichmann Therminator to chill Collected 5.5 gals into two separate carboys OG = 17.4 brix; 1.070 :: FERMENTATION Decanted off all but about 600 mls of liquid. Oxygenated with pure O2 for 1 min. Put carboys in Al's crawlspace with brewbelts. Al's carboy had a thermowell and temp controller that managed the temp for both brewbelts. FG = 1.0## :: RACK TO 2NDRY AND/OR DRY HOP :: BOTTLE / KEGGING Force Carb Yes/No PSI Setting: ## :: LESSONS LEARNED