Sweet Stout – All Grain

Statistics

General Info

  • Lactose is not fermentable by beer yeast. Adds gravity.
  • 6 gallon boil.
  • Finished amount is 5 gallons.
  • Will use Irish Ale (WLP004) instead of the Bedford British for a more

Comments

Added lactose at 15 minutes until the end of the boil. Cooled to 68°, racked to primary, and pitched 5 oz. yeast from a slurry (April 5, 2008).

Spilt this batch into two at secondary. Racked one as is. To the other, 6 cups of strong Sumatra coffee was added. Obviously not attenuated fully yet, so it was moved to a warmer room (April 12, 2008). Fermentation seemed to peter out at 10 days. Added 10 crushed tablets of Beano to get things going again (April 20, 2008).

Malts and Grains

Amount Malt/Grain %
7.00 pounds British Maris Otter Pale Malt 65.1%
0.75 pounds German Carafa III De-Husked Malt 7%
1.00 pounds Crystal Malt 120L 9.3%
1.00 pounds British Pale Chocolate 9.3%
1.00 pounds Flaked Oats 9.3%
10.75 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.00 pounds Lactose (Milk Sugar)

Non-Fermentables

Amount Non-Fermentable Time
1.0 pounds Lactose 15 minutes
10 cups Brewed Sumatra Coffee  

Hops

Amount Hop Time AA
0.65 ounces Magnum 60 min 13.1%
0.50 ounces Willamette 30 min 5.0%
0.50 ounces Willamette 3 min 5.0%
1.65 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Irish Ale (WLP004) White Labs Liquid Slurry

Mash Infusion

Step Description Temp. Time
Infusion Single step. 149° F 60 min.
Sparge 168° F 40 min.

Procedure

  • Mash at 151° (lower for sweeter character) for 60 minutes.
  • Sparge at 168°.
  • 60 minute boil, adding hops at the beginning.
  • Carbonate to 1.5 - 2.0 volumes.
  • Serve at 45°.

Special Procedures

At secondary, the batch will be split. Half will be the recipe as described, the other half will receive 24 oz. of freshly brewed Sumatra coffee.

Fermentation and Aging

Primary:
10 days @ 68° F
Secondary:
14 days @ 68° F
Age:
35 days @ 55° F

Breakfast

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: