Sweet Stout Recipe

[ncbrewer]

I found a Beersmith recipe online for stout: https://beersmith.com/Recipes2/reci...ent=[BSHB] Sweet Stout and Milk Stout Recipes I’m curious about it - might try it. It seems really unusual. For a 5 gallon batch, the only specialty malt is 1.1 lbs of Crystal 120. It seems like a lot of Crystal. The base is extra dry light extract. I was thinking of using 1 lb of Crystal 120 and adding 0.5 lb of Chocolate malt. Any ideas about this?

 

[Agent]

Considering it's named "Rusty Red/KilKenny Draught", I think the sweet stout classification is incorrect and it is more likely an Irish Red or similar.

 

[Snuffy]

NBs Chocolate Milk Stout is hard to beat. That's the only one of theirs I go back to. Surprisingly well balanced.

 

[worlddivides]

Most of the milk stouts I've made have been coffee stouts (with both cold-brewed coffee and lactose added). Crystal 120 is what I typically used too, though I usually used around 0.5 pounds or so for a 5 gallon batch. But I don't think 1.1 pounds is too much. I used what would be the equivalent of 1.5 pounds of crystal malts (mostly Crystal 60 with a small amount of Crystal 150) for an extremely dark brown ale (SRM of 25) last year that was really good and I'd like to make again (I say the equivalent of 5 gallons since it was a 3 gallon batch, but scaled up to 5 gallons, it'd be 1.5 pounds of crystal malts). If you want to use someone else's recipe instead of making your own, though, might be good to start with one that's highly rated.

 

[Bobby_M]

I found a Beersmith recipe online for stout: https://beersmith.com/Recipes2/recipe_356.htm?utm_source=getresponse&utm_medium=email&utm_campaign=beersmith_blog&utm_content=[BSHB] Sweet Stout and Milk Stout Recipes I’m curious about it - might try it. It seems really unusual. For a 5 gallon batch, the only specialty malt is 1.1 lbs of Crystal 120. It seems like a lot of Crystal. The base is extra dry light extract. I was thinking of using 1 lb of Crystal 120 and adding 0.5 lb of Chocolate malt. Any ideas about this?

That's not a sweet stout recipe. I wouldn't recommend grabbing random user generated recipes off of any software's database.

I'd be looking at 6-7 pounds of light DME, 1.25 pounds of a roasted malt either black malt or half black and half chocolate. I'd stick with 1/2 a pound of a MID crystal/caramel like 60 to 80 lovibond because any darker than that you get an intense raisin and dried cherry character. Sweet stouts are typically defined by the addition of lactose, but with extract brewing I highly recommend withholding the lactose until you taste the beer prior to packaging. Lactose can be added just before packaging.

 

[mac_1103]

I wouldn't recommend grabbing random user generated recipes off of any software's database.

QFT

 

[MaxStout]

I'm leery of recipes that don't have any notes. Did the author actually brew it? How did it turn out? Any tasting notes? Tweaks needed? Or did they just cobble together a recipe in BS and post it?

Not throwing shade at BS, as they do have a lot of good recipes to check out. But the one linked by OP just looks a bit scant on information.

Many of the recipes on HBT have comments by the OP, with posts by others who have tried it. Sometimes those other posters make their own adjustments that are worth considering. If you want to brew any style, chances are there's at least a few tried-and-true recipes here to choose from.

 

[BongoYodeler]

I like this one and have brewed it a few times. In fact it's in my fermenter right now, although I changed up the recipe a bit this time.

 

[ncbrewer]

Thanks for all the comments. My first lesson is that I had the completely wrong idea about the Beersmith recipes. I thought the recipes listed on Beersmith were essentially endorsed by Beersmith. Apparently, this was in error - I really shouldn’t have assumed it. Many thanks for bringing this to my attention. But in this particular case, the recipe was linked in a Beersmith newsletter. I expect that would mean that Beersmith recommends it. Still, as pointed out, the shortage of notes and comments should tip me off. I think I’ll plan on checking out the ideas posted above and other sources to come up with something that’s more of a sure thing.

 

[kevin58]

Thanks for all the comments. My first lesson is that I had the completely wrong idea about the Beersmith recipes. I thought the recipes listed on Beersmith were essentially endorsed by Beersmith. Apparently, this was in error - I really shouldn’t have assumed it. Many thanks for bringing this to my attention. But in this particular case, the recipe was linked in a Beersmith newsletter. I expect that would mean that Beersmith recommends it. Still, as pointed out, the shortage of notes and comments should tip me off. I think I’ll plan on checking out the ideas posted above and other sources to come up with something that’s more of a sure thing.

Any brewer of any skill level can submit a recipe to the Beersmith database. I've been a Beersmith user for 8 to 10 years and never trust any recipe that has no notes and no rating. I have uploaded a couple but only after having made them a couple of times and are sure they are worthwhile.

 

[JohnDBrewer]

Join AHA and get access to the national homebrew winners recipes. It's a great source and proven recipes. Just pulling recipes off Beersmith or any random website/forum is a crap shoot, unless you have decent experience in a style or ingredients.

 

[ncbrewer]

Join AHA and get access to the national homebrew winners recipes.

Brewing Classic Styles has a compilation of (old) information about commercial and NHC second round recipes. Also a very good resource.

 

[BrewnWKopperKat]

CB&B has a "make your best" series (which can be useful for validating recipes found online). Typically the specific article will have links to related recipes. Many are free, some require a subscription.

BYO has a "Beer Styles - Digital Downloads" series. $2 for an 2nd opinion on a a style (vs the price of ingredients on brew day) may be a "win-win" for BYO and the brewer.

For sweet stouts, the best one I have brewed and enjoyed (two separate events) is 1936 Mackeson Stout (I may need to add "make invert sugar" to my "2025 brewing plans" list).

 

[MaxStout]

Another vote for AHA membership. That trove of recipes, including lots of comp winners, is worth the price of admission.