Greg's Sweet Stout - Beer Recipe - Brewer's Friend

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Greg's Sweet Stout

194 calories 20.2 g 330 ml
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Beer Stats
Method: Extract
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 10% (steeping grains only)
Source: Gregory Lamoureux
Calories: 194 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Monday September 16th 2019
1.063
1.016
6.2%
54.5
33.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,568 g Dry Malt Extract - Dark3568 g Dry Malt Extract - Dark 44 30 84%
3,568 g / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
360 g American - Caramel / Crystal 10L360 g Caramel / Crystal 10L 35 10 8.5%
160 g American - Roasted Barley160 g Roasted Barley 33 300 3.8%
160 g American - Black Malt160 g Black Malt 28 500 3.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
47 g Northern Brewer47 g Northern Brewer Hops Pellet 7.8 Boil 60 min 43.06 53.4%
16 g Willamette16 g Willamette Hops Pellet 4.9 Boil 16 min 4.79 18.2%
10 g Fuggles10 g Fuggles Hops Pellet 6.2 Boil 16 min 3.79 11.4%
10 g Willamette10 g Willamette Hops Pellet 4.5 Boil 10 min 1.92 11.4%
5 g Fuggles5 g Fuggles Hops Pellet 4.5 Boil 10 min 0.96 5.7%
88 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Gypsum Water Agt Boil 1 hr.
1.10 g Irish moss powder Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 25.6 L) 23.4
Mash volume with grains (equipment estimates 25.6 L) 23.9
Grain absorption losses (steeping) -0.7
Volume increase from sugar/extract (early additions) 2.3
Pre boil volume (equipment estimates 27.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 21
Going into fermentor 21
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: 23.4  
Equipment Profile Used: System Default
 
Notes

"Greg's Classic Stout"

The only thing "classic" about this stout is that it's brewed the way Greg likes it! Nice and dry, but more hopped up and more alcoholic!

Don't use jet black roasted barley. Look for a deep dark brown colour roasted barley. Black or chocolate malt is no substitute when making a "classic" stout. Steep at 65-71C for 30 minutes then remove with a strainer.

Add gypsum for 60min boil (or don't add it).

Use English hops (such as Northern Brewer, Goldings, Fuggles)

Use Irish Ale type yeast (or English ale if you must). Aerate wort very well.

Enjoy within 3-4 weeks from brew day.

Consider swapping out some dark malt extract for additional head retention malt.

Can sub Northern Brewer for Wye Challenger.

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  • Public: Yup, Shared
  • Last Updated: 2019-11-25 09:16 UTC
  • Snapshot Created: 2019-09-16 15:49 UTC
  • Link To Parent Recipe