Two Bros Belma Brew Sweet Stout 
All Grain Recipe
Submitted By: johnnybrew (Shared)
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| Brewer: JohnnyBrew & VoonyBrew | |
| Batch Size: 10.50 gal | Style: Sweet Stout (13B) |
| Boil Size: 13.21 gal | Style Guide: BJCP 2008 |
| Color: 45.7 SRM | Equipment: 2-Guys 10 Gal. |
| Bitterness: 29.7 IBUs | Boil 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 items |
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 |
| 1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
12 |
| 1.0 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
This Recipe Has Not Been Rated
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