Sweet Stout - Beer Recipe - Brewer's Friend

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Sweet Stout

194 calories 18.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own
Calories: 194 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Tuesday December 21st 2021
1.059
1.013
6.0%
0.0
44.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Dry Malt Extract - Light5.5 lb Dry Malt Extract - Light 42 4 64.7%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 11.8%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 5.9%
9 oz American - Blackprinz9 oz Blackprinz 36 500 6.6%
9 oz American - Midnight Wheat Malt9 oz Midnight Wheat Malt 33 550 6.6%
6 oz Corn Sugar - Dextrose6 oz Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 4.4%
136 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Leaf/Whole 15 Boil 0 min 100%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz cocoa nibs Water Agt Mash 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.43 g | 25.7 qt) 3.4 13.6  
Mash volume with grains (equipment estimates 6.43 g | 25.7 qt) 3.61 14.4  
Grain absorption losses (steeping) -0.33 -1.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.43 1.7  
Pre boil volume (equipment estimates 6.53 g | 26.1 qt) 3.5 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 5 g | 20 qt) 5.5 22  
Going into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.4 13.6
Equipment Profile Used: System Default
 
Notes

(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.014
IBU = 30 SRM = 43 ABV = 6%

Step by step:
Several days before brew day, begin soaking the cocoa nibs in vodka, using just enough to cover the nibs. Cover and store at room temperature.

Warm 5 gallons (19 L) of water in your brew kettle up to 160 °F (61 °C). Place all the crushed grains in a muslin bag and steep in the kettle for 20 minutes. Remove the grains and let them drip back into the kettle. Add the dried malt extracts and stir until all the extract is dissolved.

Bring wort to a boil and boil for 60 minutes, adding the hops at the beginning of the boil.

After boil is complete, adjust volume with cold water to achieve desired fermentation volume. Chill wort and ferment at 68 °F (20 °C) until primary fermentation is complete. Transfer to secondary and add cocoa nibs along with the vodka. Allow for 3–5 days of contact time in order to extract the full flavor profile. After this, transfer beer to keg or bottle.

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  • Last Updated: 2022-07-04 21:37 UTC