Brewer's Best BIAB ("Subsidy") Sweet Stout 
All Grain Recipe
Submitted By: atomicfatboy (Shared)
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| Brewer: Daryl Lamprey | |
| Batch Size: 5.25 gal | Style: Sweet Stout (13B) |
| Boil Size: 6.46 gal | Style Guide: BJCP 2008 |
| Color: 42.7 SRM | Equipment: D's All-grain Set-up |
| Bitterness: 23.0 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.1° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.022 SG (5.5° P) | Fermentation: Ale, Single Stage |
| ABV: 4.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
| 6 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
| 1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
| 1 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
5 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
| 1 lbs |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
7 |
| 1.00 tsp |
Calcium Chloride (Boil 60 min) |
Misc |
8 |
| 0.50 oz |
Magnum [12.6%] - Boil 50 min |
Hops |
9 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
| 1.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
11 |
Taste Notes
Jet black with nice tan head. Mild lacing. Strong coffee / espresso aroma. Medium bodied. Initial coffee flavor backed by roast / chocolate from the malt. Mildly sweet finish. Mild astringency from roasted grain. Brew again with slightly less coffee presence but otherwise very happy with how it turned out. This Recipe Has Not Been Rated
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