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Old 02-15-2008, 09:16 PM   #1
niquejim
Burrowing Owl Brewery
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Jul 2007
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Recipe Type: All Grain   
Yeast: s-04   
Batch Size (Gallons): 5   
Original Gravity: 1.060   
Final Gravity: 1.022   
IBU: 23   
Boiling Time (Minutes): 60   
Color: 36   
Primary Fermentation (# of Days & Temp): 21 days   

Best stout I've ever had


16B. Stout, Sweet Stout
OG 1.060
FG 1.022
IBU 23
ABV 4.9 %
SRM 36

Specifics
Boil Volume 6.5 gallons
Batch Size 5 gallons
Yeast 75% AA

Style Comparison
Low High
OG 1.035 1.060 1.066
FG 1.010 1.022 1.022
IBU 20 23 40
SRM 36 35+
ABV 3 4.9 5.6



Fermentables
% Weight Weight (lbs) Grain Gravity Points Color
68.3 % 7.00 British Two-row Pale 39.9 3.5
9.8 % 1.00 British Crystal 50-60L 5.1 11.0
9.8 % 1.00 Lactose 9.2 0.2
7.3 % 0.75 Roasted Barley 3.3 67.5
4.9 % 0.50 British Pale Chocolate 2.6 20.0
10.25 60.0

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
100.0 % 0.50 Chinook Whole/Plug 12.6 6.3 60 0.239 22.5
0.50 22.5


Mash at 154f for 60minutes
Add lactose near end of boil



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Old 12-23-2008, 06:01 PM   #2
Brandon O
Knapsnatchio
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just called in the grain bill. gonna be brewing this one tomorrow.



 
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Old 12-24-2008, 01:30 AM   #3
niquejim
Burrowing Owl Brewery
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You're going to love this one.
I need to get some grain(I'm completely out) and brew this one soon

 
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Old 12-24-2008, 01:34 AM   #4
eschatz
 
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Dec 2007
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I'm looking to make a Chili Pepper Milk Stout. Do you think this would work for a base recipe? I currently do not have a base
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Old 12-24-2008, 06:21 PM   #5
Brandon O
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I have had milk stouts before, I would say a milk stout is a bit sweeter than this particular sweet stout.

Course, you can always add more lactose after fermentation if you want it sweeter. I would use it as a base.

 
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Old 12-27-2008, 01:06 PM   #6
snailsongs
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Dec 2008
Eugene, OR
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Hey, I just bottled up a sweet stout (it was actually a kit from NB, but next time I want to go a bit bigger, so will have to put a little investigation into a recipe). I am a bit worried that it is going to be too sweet, based on a surprisingly pleasant sweetness out of the secondary (where usually I'm grimacing at the uncarbonated warm beer, trying to imagine it chilled with carbonation). My OG was 1.050 and the FG was 1.024. This seems to be within your suggested range, but it also seems to be a small amount of attenuation from 1.050. So if it tastes sweet and creamy out of the secondary, is it going to be cloyingly sweet?

 
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Old 12-27-2008, 08:59 PM   #7
niquejim
Burrowing Owl Brewery
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Without knowing the recipe it's hard to say. Lactose is not overly sweet compared to other sugars

 
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Old 12-28-2008, 12:11 AM   #8
Brandon O
Knapsnatchio
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took a picture of the sweet blackness in the kettle. I'll have to post it on this thread. I added a pound of oats to the recipe, we'll see how it turns out.

 
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Old 12-30-2008, 02:25 PM   #9
Brandon O
Knapsnatchio
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The pacman yeast is really consistent so far, no blow off tube needed.

 
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Old 01-17-2009, 08:53 AM   #10
TheDirtySpoon
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Jan 2009
Fort Collins, CO
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What Yeast are you using in this? I see AA...


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Kitchen Table: Niquejim's Dark Owl Sweet Stout
Primary: Dunkelweizen
22oz. Bottles: Belgiam Pale Ale w/ Honey experiment
16oz. Bottles: Danger Ranger Imperial Ale

 
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