Sweet Stout – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
8.50 pounds British Maris Otter Pale Malt 79.1%
1.00 pounds British Black Patent Malt 9.3%
0.75 pounds Crystal Malt 80L 7%
0.25 pounds British Chocolate Malt 2.3%
0.25 pounds Flaked Oats 2.3%
10.75 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1.0 pounds Lactose 15 minutes

Hops

Amount Hop Time AA
1.50 ounces Kent Golding 60 min 5.0%
1.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Irish Ale (WLP004) White Labs Liquid 2000 ml starter

Procedure

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

Fermentation and Aging

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

Notes

  • 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