MetallHed
Well-Known Member
I brewed a sweet stout back in August. Here is the recipe I used:
Recipe: Todd's Sweet Stout
Brewer: Steel Horse Brewing Co.
Style: Sweet Stout
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.97 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.064 SG
Estimated Color: 32.0 SRM
Estimated IBU: 24.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.1 %
Boil Time: 110 Minutes
Ingredients:
------------
Amt Name
9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0
1 lbs Milk Sugar (Lactose) [Boil for 60 min]
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0
1.0 pkg Irish Ale (Wyeast Labs #1084) -
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temp. Step Time
Mash In Add 14.06 qt of water at 165.5 F 154.0 F 60 min
Sparge: Fly sparge with 5.05 gal water at 170.0 F
My SG was 1.070 and my FG was 1.022. I thought the FG was good for the style and would be okay. I kegged it after a few weeks in the primary and stuck it in the fridge until now.
I tapped it and had a pint the other day and I had to pour the glass out. I couldn't even finish it. It was waaaayyy too sweet. Almost comparable to drinking the wort sample from measuring SG.
My question is will it get better with time (it has already been aged a while), is there any other fix, or should I just call it a loss and move on to the next brew?
Any suggestions would be very helpful!
Recipe: Todd's Sweet Stout
Brewer: Steel Horse Brewing Co.
Style: Sweet Stout
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.97 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Estimated OG: 1.064 SG
Estimated Color: 32.0 SRM
Estimated IBU: 24.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.1 %
Boil Time: 110 Minutes
Ingredients:
------------
Amt Name
9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Chocolate Malt (350.0 SRM)
4.0 oz Roasted Barley (300.0 SRM)
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0
1 lbs Milk Sugar (Lactose) [Boil for 60 min]
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0
1.0 pkg Irish Ale (Wyeast Labs #1084) -
Mash Schedule: Single Infusion, Full Body, No Mash Out
Total Grain Weight: 12 lbs 4.0 oz
----------------------------
Name Description Step Temp. Step Time
Mash In Add 14.06 qt of water at 165.5 F 154.0 F 60 min
Sparge: Fly sparge with 5.05 gal water at 170.0 F
My SG was 1.070 and my FG was 1.022. I thought the FG was good for the style and would be okay. I kegged it after a few weeks in the primary and stuck it in the fridge until now.
I tapped it and had a pint the other day and I had to pour the glass out. I couldn't even finish it. It was waaaayyy too sweet. Almost comparable to drinking the wort sample from measuring SG.
My question is will it get better with time (it has already been aged a while), is there any other fix, or should I just call it a loss and move on to the next brew?
Any suggestions would be very helpful!