My sweet stout recipe; suggestions

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MetallHed

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Here is a recipe that I did using Beersmith. Let me know if you think this will turn out okay.

Style: Sweet Stout
TYPE: Extract
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.25 gal
Estimated OG: 1.052 SG
Estimated Color: 35.3 SRM
Estimated IBU: 23.6 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Dark Liquid Extract (17.5 SRM) Extract 64.86 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.81 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 8.11 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.41 %
2.00 oz Fuggles [4.50 %] (60 min) Hops 23.6 IBU
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 10.81 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
 
all aspects fit within the guidelines for a sweet stout according to beersmith so I thought it would be at the least, drinkable.
 
Three ideas come to mind:

1. Using light extract as your base instead of a dark extract, and adding color and flavor through your steeping grains. The reason for that is uncertainty about what exactly is in the dark extract - you don't know how much (or any) roast, chocolate, crystal, etc. malt they put into it, which makes it hard to make a recipe.

2. Adding 0.5 lb or 0.75 lb of roasted malt to the recipe, in addition to the chocolate malt you already have. Sweet stouts are about balance, I think - sweet, bitter, roast, malt. You could add roast-y flavor with coffee, also. Roasted malt is a standard ingredient in stouts.

3. Since its a sweet stout, maybe a less attenuating yeast than the American Ale would be appropriate? I don't use Wyeast, so can't comment directly, but perhaps a yeast similar to White Labs Edinburgh, or if you want to use a dry yeast (which is easier), Safale US-04 might be a good choice.

These are just ideas. If you look in the recipe section here, you'll see lots of recipes for sweet stouts. I even have one in there ;)

Happy Brewing!
 
Here is where I'm at now after taking in Pappers' tips! I also changed the hops amount to take into account my new propane burner setup which allows me to do full boils.

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.053 SG
Estimated Color: 36.2 SRM
Estimated IBU: 20.9 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Liquid Extract (17.5 SRM) Extract 63.16 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.53 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 7.89 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.26 %
0.25 lb Roasted Barley (300.0 SRM) Grain 2.63
1.00 oz Fuggles [4.50 %] (60 min) Hops 16.1 IBU
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 10.53 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale


Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains as desired (30-60 minutes)
 
I'll probably go ahead and try this towards the end of september, that way it's a little cooler outside when it's ready to drink!

:mug:
 
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