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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Anyone Ever Brewed Jamil’s Sweet Stout Recipe?
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Old 12-20-2007, 10:10 PM   #1
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Default Anyone Ever Brewed Jamil’s Sweet Stout Recipe?

I can’t get over this recipe calling for 1 pound or Black Patent…for a 5-gallon batch.

Here’s his recipe I’m planning on doing this weekend or next.

Thoughts? Opinions?

Marris Otter, 10#
Black Patent, 1#
Crystal 80, .75#
Pale Chocolate, .50#
Lactose, 1 pound (10 minute boil)

EKG, 60 minute bittering for a 29 IBU.

Mash at 154.

English Ale Yeast

OG = 1.065
FG = 1.017
IBU = 29

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Old 12-20-2007, 10:23 PM   #2
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It does sound like a lot, huh?

Wondering if you were using the new book and it was perhaps a typo I went to the show archive and checked... yep 1# black patent.

I haven't brewed it myself, but all other JZ recipes I've tried have turned out great, so I'd say just trust The Pope.

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Old 12-20-2007, 10:31 PM   #3
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This one has become my house stout..............reallllllllly good
http://www.tomandteri.com/brewery/bob_recipes.htm#rec66

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Old 12-21-2007, 12:07 AM   #4
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I just listened to that show on podcast the other day. Fairly sure he said 1lb for the black malt as he says a sweet stout should have a similar profile to a sweetened espresso.

I was more surprised at using 1lb of lactose than 1lb of black malt!

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Old 12-21-2007, 02:00 AM   #5
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I don't see any problem with it. My stout has a pound of chocolate AND a pound of roasted barley in it. Only one pound of black patent seems reasonable. The lactose will help balance the beer with a little sweetness.

The thing that looks like alot to me is the 10lbs. of Marris Otter. I'd cut that back by at least a pound and up the crystal to a full pound, but then that's me.

Also, the mash temp looks low. I'd do it at 158 degrees.

Let us know!

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Old 12-21-2007, 04:05 AM   #6
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Quote:
Originally Posted by Spyk'd
Also, the mash temp looks low. I'd do it at 158 degrees.

Let us know!

Yeah, Jamil's book is weird that way. Even for beers with a serious malt-forward mouthfeel he never mashes above 154º. It's weird. I can't fault the guy his successes, but, dang, there are mash temperatures between 154º and 170º, some of them even work quite nicely for some beer styles
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Old 12-21-2007, 12:36 PM   #7
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Quote:
Originally Posted by Spyk'd
The thing that looks like alot to me is the 10lbs. of Marris Otter. I'd cut that back by at least a pound and up the crystal to a full pound, but then that's me.
What efficiency is he basing these recipes on?
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Old 12-21-2007, 02:18 PM   #8
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Let me know how your version turns out, BM. I'm doing an Imperial Sweet Stout next week based loosely on the same recipe.

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Old 12-21-2007, 03:26 PM   #9
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Beersmith told me that Jamils exact ingredients would be a 6.3% beer which is a little heavy for me.

So I scaled everything back and kept the hops/gravity ratio the same. I'm also adding some malto dextrin I have left over for a nice chewy beer.
sweetstoutratio.jpg

This should come in right at 5%.

So here's what I'm going with:

Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.053 SG
Estimated Color: 37.9 SRM
sweetstoutcolor.jpg
Estimated IBU: 25.4 IBU
Brewhouse Efficiency: 72.0 %
Boil Time: 60 Minutes

8.00 lb Pale Malt, Maris Otter (3.0 SRM)
0.75 lb Black (Patent) Malt (500.0 SRM)
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM)
0.50 lb Chocolate Malt (350.0 SRM)

1.50 oz Goldings, East Kent [5.00%] (60 min)

0.50 lb Malto-Dextrine (Boil 5.0 min)
1.00 lb Milk Sugar (Lactose) (0.0 SRM)

I'll mash at 152-154. Don't want to go higher because the grain bill will already leave a lot of residual sweetness...not to mention the lactose.

This is a sipping desert beer so just 5-gallons on this batch.

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Old 12-21-2007, 03:31 PM   #10
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Looks like a tasty beer. With malto and lactose this beer should be a full desert.

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