Suet stout 
All Grain Recipe
Submitted By: bigislandpolack (Shared)
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| Batch Size: 5.50 gal | Style: Sweet Stout (13B) |
| Boil Size: 7.40 gal | Style Guide: BJCP 2008 |
| Color: 39.6 SRM | Equipment: 01 Nick All Grain Equipment 5g No Sparge (70qt Coleman Xtreme Cooler) |
| Bitterness: 31.6 IBUs | Boil Time: 60 min |
| Est OG: 1.061 (15.1° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.019 SG (4.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 8.00 oz |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
1 |
| 2 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
2 |
| 1 lbs 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 2.00 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
4 |
| 1.0 pkgs |
English Ale (White Labs #WLP002) |
Yeast |
5 |
Notes
18 oz lactose 20 minutes
Grist was different from recipe. Used American 2-row and Blackswaen (375L) instead of chocolate.
Heating of liquor was interrupted briefly to move the burner from the plastic table to the ground. The table couldn't handle the weight
Mashed in a little high. Temp was 154°F after adding the grist. Stirring lowered temp to 153°F and I left it there. Mash seems a little thin, but Beersmith has never lied before.
Post Mash Grav: 1.053
Added lactose 26 minutes
OG: 1.074 but subtracted .009 for lactose addition (1.065 actual)
Ptiched Yeast at 67°F Monday night before bed
Fermentation was visible for 3.5 days, measured gravity at 1.030 before correcting for lactose, or 1.021 after correction
This Recipe Has Not Been Rated
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