nl724
Well-Known Member
If you and a bunch of friends were compiling a sweet stout recipe, what one ingredient (and general quantity) would you make sure your joint recipe included?
Your 2 Cents on Sweet Stouts
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Lactose....for the sweetness...but that's obvious.
I used a pound in my last recipe, when I re-brew it I'll cut it in half...It wasn't too sweet by any means...but I want some of the barley notes to come through more....
I used a pound in my last recipe, when I re-brew it I'll cut it in half...It wasn't too sweet by any means...but I want some of the barley notes to come through more....
Professor Frink
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Roasted Barley. But that's a given.
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Doh! Missed opportunity........
Malt (Grain or Extract)
Malt (Grain or Extract)
nl724
Well-Known Member
great! ...now that we have the obvious( water, yeast, hops, base malt, roasted barley and lactose) out of the way..are there any other specialty grains or adjuncts in your opinion will really 'make' a sweet stout? ...kind of was hoping someone had tried something that wasn't that common, but turned out amazing...
nl724 said:
Special B...
Belgian Special B is the darkest of the Belgian crystal malts. The Special B will impart a heavy caramel taste that is often credited with the raisin-like flavors of some Belgian Abbey Ales. It is used in specialty beers to produce a dark black-brown color and fuller body.
Depending on the amount, the flavor can range from raisiny to full out plum...
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