Cream Stout (2nd Place 2011 HBT Competition Category 12,13)

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 73.17 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4.88 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 4.88 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.88 %
0.25 lb Carafa III (525.0 SRM) Grain 2.44 %
1.00 oz Goldings, East Kent [4.50 %] (60 min) Hops 14.8 IBU
1.00 oz Goldings, East Kent [4.50 %] (30 min) Hops 11.4 IBU
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 9.76 %
1 Pkgs NB NeoBritannia (Wyeast Labs) Yeast-Ale



Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.017 SG
Measured Final Gravity: 1.023 SG
Estimated Alcohol by Vol: 5.37 %
Actual Alcohol by Vol: 4.57 %
Bitterness: 26.1 IBU Calories: 265 cal/pint
Est Color: 37.9 SRM Color: Color

HokieHomeBrew,
Have you brewed this again? Changed anything? Could you give any tasting notes, if you can remember?

I happened to be brewing something very close to his recipe this weekend. I've never made a stout so i wanted to go light on the chocolate and roasted barley and be able to scale up if I need to. If I feel it's too light on the roastiness, I will likely brew Hokie's recipe next time, but a partial mash. Hopefully northernbrewer gets their maris otter LME back in stock soon.

Brew Method: Partial Mash
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 3 gallons
Estimated Efficiency: 65%

ESTIMATED STATS:
Original Gravity: 1.055
Final Gravity: 1.015
ABV (standard): 5.22%
IBU (tinseth): 28.68
SRM (morey): 36.98

FERMENTABLES:
3 lb - Dry Malt Extract - Light - (late addition) (33.3%)
2.5 lb - Pale 2-Row (27.8%)
1 lb - Milk Sugar - (late addition) (11.1%)
0.5 lb - Flaked Barley (5.6%)
0.5 lb - English Crystal 60L (5.6%)
0.5 lb - Pale Chocolate 180L (5.6%)
0.5 lb - American Roasted Barley 300L (5.6%)
0.5 lb - De-Husked Caraf III 450L (5.6%)

HOPS:
0.5 oz - Willamette (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Kent Goldings (AA 5) for 60 min, Type: Leaf/Whole, Use: Boil

MASH STEPS:
1) Temperature, Temp: 154 F, Time: 60 min, Amount: 6.25 qt
2) Sparge, Temp: 170 F, Time: 0 min, Amount: 6.25 qt

OTHER INGREDIENTS:
1 tablet - Whirlfloc, Time: 10 min, Type: Other, Use: Boil

YEAST:
Fermentis / Safale - Safale - English Ale Yeast S-04

PRIMING:
Method: Corn Sugar (dextrose)
Amount: 3.5 oz

Yes, actually I just brewed it again a few weeks ago. Have it on nitro tap right now. The only thing I changed was reduced the roasted barley to 0.25 lb because I thought the original version was a little too roasty. Other than that, I have brewed this recipe 4 times and it comes out delicious every time! Let me know how it goes if you brew it!

I plan on it, when I finally get a chance. Have you substituted with any other yeasts? I am not familiar with your choice.
Also, have you brewed it without the lactose? The reason I ask, is I brewed a milk stout with lactose and it was good but had a slight sour note to it, which I attributed to the lactose.

I have brewed it with other yeasts. The yeast I used you can only get from northern brewer. it is their proprietary english strain. i have brewed with london ale and british ale. both came out good. my guess is any good english strain would work just find. i have also used ringwood. never brewed it without the lactose. it wouldn't be a cream stout afterall . I have not gotten any sour notes so maybe you had old lactose or somethign?

Looks tasty! I will have to try this one......

Am I correct in assuming you did a yeast starter for this?

I actually did not. Probably would make it even better if I did! Haha. Let me know how it turns out.

i made this on saturday, followed your recipe but added a half pound of oats because i love the mouth feel you get from oats. It looked awesome in the kettle, i ended up at 1.056 so we'll see how it goes. Fermentation took off and was really churning for two days.

Cheers

You gotta let me know how it comes out with tthe oats. Cheers.

gravity reading today is still pretty high, 1.022 but the sample tasted great. its roasty but balanced. i'll see where i'm at in another week.

btw, the oats delivered exactly as i'd hoped.

cheers!

Any clue how this would turn out without the lactose? Im looking for a chocolate stout recipe thats medaled or placed in comp(like yours) to brew for my HBC club brew next month. The only catch is one of our members is lactose intolerant so I have to find a way to accommodate that.