How to make sweet stout ?

[jun77]

Hi everyone Im Japanese home brewer right now Im thinking of making original sweet stout, but Since there are small number of home brewer in my country there isn’t any useful information about it, that’s why if someone have good some advice about making sweet stout please tell me in detail.

jun kagei

this is my own recipe

Style: sweet stout
Recipe Type All Grain
Boiling Time(minutes) 60min-90min
Batch Size (L) 12.35
Mash efficiency (%) 75
Attenuation (%) 81(US-5)
Est OG 1.062 Brix 15.2
Est FG 1.012
Est ABV (%) 6.5
SRM ?
Mash Profile Single Infusion, lactos is added with 10-15min left in the boil, no mash out, right~ medium body, mash Temp 66-68℃ for 90-120 min
Primary Fermentation (# of Days & Temp) 7days 21.0℃
Secondary Fermentation (# of Days & Temp) 7days 16.0℃
Mash PH 5.2~5.8

Ingredients(g)
us pale malt 1870
roasted barley 267
crystal malt c60 200
chocolate malt 200
munichi malt 200
flaked barley 167
flaked oats 134
lactose 267?
rice hulls ?
Total Grain 3305

Hops(g) 　　　　
us nugget(bittering) 10.0
uk kent golding(flavoring)16.0
Total IBUs 22.9

1) boiling time 60min-90min ?
2) ratio of lactose ?
3) ratio of rice hulls ?
4) hops volume ?
5) hops boiling time ?

 

[Happywanderer]

Your grain bill looks good:
4lbs Pale Malt (60% of grain bill)
.58lbs Roasted (8.8% of grain bill)
.44lbs Crystal C60 (6.7%)
.44lbs Chocolate (6.7%)
.44lbs Munich (6.7%)
.36lbs Barley (5.4%)
.30lbs oats (5%)
total grain bill = 6.56lbs roughly.

So - all that looks good.

To get SWEET, mash at a higher temperature (156f or 69c). This will lead to higher FG which will leader to sweeter final brew.

1) Boiling time - 60 is fine for this base grain bill. I always do 75 minutes boil though. For the oats - some will mention gelatinization and mash rests... If memory serves - Oats benefit from a rest at 120-ish degrees... Called a beta-glucan rest for 30mins. For your % of oats I wouldn't worry.

2) If this is your first stout - you can try without lactose. There are many options for adding lactose (start of boil, end of boil, bottling, etc...) ratio: 9-10%. http://byo.com/hops/item/1155-milk-stout-it-does-a-body-good

3) How are you mashing/sparging? What mashtun? You might not need rice hulls - but a couple handfuls wont hurt if you have a manifold in your mashtun. I line my mashtun with voile fabric - so I never have to use rice hulls: http://www.joann.com/home-decor-sol...bone-solid-voile/8139420.html#q=voile&start=2

http://brulosophy.com/2015/06/17/brew-in-a-bag-in-a-cooler-reviewing-the-brew-bags-mlt-filter/

4) Hops are a good choice and ratio for your stout.

5) kent golding at 60mins and nugget at 15mins (roughly).

 

[jun77]

Thank you so much Happywanderer Im really appreciates for your useful advice.
but I have some more question,

1) should I add rice hulls to prevent a stuck mash as I will use flaked oats and flaked barley(Although I never stuck as I use false bottom whenever I sparging)
If you were me how much rice hulls add for all grain ?

2) what do you think boiling time
us nugget(bittering) 10.0g, 60min? ,17.8IBU
uk kent golding(flavoring)16.0g 10min? 5.2IBU
Total IBUs 22.9

 

[Happywanderer]

1) Yes - rice hulls can never hurt to use. So, if in doubt, just throw them in
2) Yes, I had the hops backward in my head.

 

[Kent88]

I'd use at most 2.89 pounds of rice hulls, and I would use at most 3.28 gallons of water during the mash (without figuring in sparge water). I'd want a mash tun with a capacity of 4 to 5 gallons.