Sweet Stout

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celtic_man81

Well-Known Member
Joined
Dec 23, 2006
Messages
103
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Location
Somewhere
Recipe Type
Partial Mash
Yeast
Brewer's Yeast
Yeast Starter
N/A
Additional Yeast or Yeast Starter
N/A
Batch Size (Gallons)
23
Original Gravity
1.065
Final Gravity
1.016
Boiling Time (Minutes)
60 min
IBU
N/A
Color
N/A
Primary Fermentation (# of Days & Temp)
14 days @20 deg. C
Secondary Fermentation (# of Days & Temp)
7 days @20 deg. C
Additional Fermentation
N/A
Tasting Notes
Sweet, bitter, slightly oaky-maple character.
Further notes:
I had several people try this one out, and all loved it. The most common response I had was how smooth it was. My personal experience, was that as described above - you could also taste a touch of the maple syrup, and the oak was prevalent as well. The bitterness was about half as that of Guinness. It reminded me almost of whiskey (if whiskey were a beer).


The recipe:

Base Grain:
4 lb. British 2-row

Specialty Grain:
2 oz. Roasted barley - xxx deg. L
1 lb. Crystal Malt (dark)

Adjuncts:
3 lb. Light Extract
2 lb. Molasses
1 cup+. Maple Syrup (primer)
2 cup. Oats
1 cup. Rye flakes
Irish Moss (clarifier)
9 gr. Oak chips

Hops:
1 Cascade (30 min)
.5 lb stalk. Angelica( 60 min)

Notes:
6 L Sparge OG: 1.065
12 L Boil FG: 1.016
30 L Batch*

*was initially for a 23L batch, but I mis-calculated, so the OG will be far off. The alcohol percentage turned out to be around 5-5.5%.
 
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