Black malt

Sweet Stout

Description of a Sweet Stout?

The beer type Sweet Stout originates from the beer type Porter. It's often a stronger beer with more alcohol than the Porter. The beer is characterized by its use of dark and roasted malts, that gives the beer its distinctive dark brown to black color and its malty taste, with a good dryness even when it is sweet. You can use a large variety of hops when brewing a stout. This hop gives the beer a moderate bitterness, but often complies the sweetnes of the malts. A Sweet Stout is fermented at 18 °C to  24 °C. The Sweet Stout has an almost creamy feel in the mouth, which makes it a great pleasure to drink.

Target Values For A Sweet Stout

When you are brewing a Sweet Stout, you must be within the values in the style guide you see below. These are your target values when you are designing a recipe.

OG: 1.035 - 1.066
FG: 1.010 - 1.022
Color (EBC): 70 - 120
Bitterness (IBU): 15 - 25
Alcohol (Vol%): 3.0 - 5.6

Basic Sweet Stout Recipe

I have made a simple Sweet Stout recipe for you. The amount of ingredients in the recipe is for one liter of water. This means, that if you have 30 liters of water in your kettle, then you must multiply with 30. The Ingredients are as follows;

Ingredients:
Pale Ale Malt (7 EBC): 160 grams/liter
Chocolate Malt (800 EBC): 20 grams/liter
Smoked Malt (6 EBC): 24 grams/liter
Cara Aroma Malt (350 EBC): 20 grams/liter
Black Malt (1200 EBC): 20 grams/liter
Amarillo hops (6.5 Alpha%): 2 grams/liter
East Kent Golding hops (4.4 Alpha%): 4 grams/liter
Yeast: You can pick any ale yeast suitable

Brewing a Sweet Stout:
Heat the water to 68 °C and add all the malt
Stir and maintain the temperature at 68 °C for 60 minutes
Raise the temperature to 73 °C and keep it at 73 °C for 20 minutes
Seperate the mash from the wort with your strainer
Sparge the mash with 73 °C water untill you have the equivalent volume of wort in the kettle as you had water to begin with (1 liter in this case)
Raise the temperature to 100 °C - boiling
The total boiling time is 60 minutes from you add the first wort to you begin cooling the wort
First add 2 grams/liter of Amarillo for 60 minutes total boil time
Then add 2 grams/liter of East Kent Golding for 30 minutes total boil time
Then add 2 grams/liter of East Kent Golding for 5 minutes total boil time
After 60 minutes of hopping the beer, start chilling the wort
When the wort is 20 °C pour it to the sanitized fermenter bucket
Add the yeast and keep the fermenter bucket at fermentation temperature
When the fermentation has stopped, transfer the beer to a sanitized fermenter bucket for secondary fermentation
Add sugar to carbonate the beer to get the desired CO2 pressure and then bottle the beer

Values for this IPA
OG: 1057
FG: 1014
Color (EBC): 114
Bitterness (IBU): 22
Alcohol (Vol%): 5.6

As you can see, these values fits perfectly within the target values of how to brew beer- in this case a good, dark Sweet Stout.

Black Flame - Imperial wheat stout with ginger

I tasted a wheat stout, and I got inspired to make this all grain beer recipe. I wanted it to have much alcohol, so I decided to make it an imperial wheat stout. I decided to add ginger to give the beer a bit of a sting in the taste.

Black Flame

Production date - 17/04/11

The ingredients;
50 liter water
7,0 kg Wheat malt - EBC 3
2,0 kg Cara Munich - EBC 120
2,0 kg Aroma malt - EBC 150
1,0 kg Smoked malt - EBC 4
1,0 kg Black malt - EBC 1500
1,0 kg Chocolate wheat malt - EBC 1100
3,0 kg Demerera sugar - EBC 80
50 g Magnum 14,0%
50 g Pilgrim 11,0%
50 g Northdown 7,6%
100 g Fuggle 6,5%
200 g fresh ginger
S-33 yeast

The data for this beer is;
Alcohol (Vol%): 10.0
Colour (EBC): 143
Bitterness (IBU): 56
BU/GU ratio: 0.61
Original Gravity (OG): 1092
Final Gravity (FG): 1016

The brewing process;

Heating the water

Degrees Celsius
To do
Ingredients
Amount
Duration
7
Raise temperature to 69 degrees celsius
Water
50 liters



Mashing, Lautering and Sparging - Mashing 90 minutes – Mashout 30 minutes

Degrees Celsius
To do
Ingredients
Amount
Duration
69
Add malt and stir whole periode
All the malt
14 kg
90 minutes
69
Raise temperature to 74 degrees celsius
74
Stir whole periode
30 minutes
74
Strainer up
74
Sparge
74 degrees celsius water
22 liters
74
Raise temperature to boiling point



Boiling - 60 minutes from start to end

Degrees Celsius
To do
Ingredients
Amount
Boil time
100
Add hops and stir
Magnum 14,0%
50 g
60 minutes
100
Add flavour and stir
Ginger
200 g
60 minutes
100
Add hops and stir
Pilgrim 11,0%
50 g
45 minutes
100
Add hops and stir
Northdown 7,6%
50 g
30 minutes
100
Add hops and stir
Demerera sugar
3 kg
30 minutes
100
Add hops and stir
Fuggle 6,5%
50 g
10 minutes
100
Add clarifying agent and stir
Irish moss
16 g
10 minutes
100
Add hops and stir
Fuggle 6,5%
20 g
5 minutes



Chilling, Measure OG and Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
100
Chill wort to 29 degrees celsius
20
Measure OG
1074
29
Pour to fermenter 1
28 liters
29
Pour to fermenter 2
22.5 liters
29
Add yeast to fermenter 1 and 2
S-33
10 g
29
Fermentation
8 days



Secondary Fermentation

Degrees Celsius
To do
Ingredients
Amount
Duration
24
Pour fermenter 1 to new fermenter
25 liters
24
Pour fermenter 2 to new fermenter
20.5 liters
24
Add to fermenter 1
Fuggle 6,5%
16.5 g
24
Add to fermenter 2
Fuggle 6,5%
13.5 g
24
Secondary fermentation
12 days



Measure FG, Carbonate and Bottling

Degrees Celsius
To do
Ingredients
Amount
Duration
24
Measure FG
1016
24
Measure alcohol vol%
10.0
24
Calculate sugar for carbonation
24
Carbonate fermenter 1
Demerera sugar
132 g
20 minutes
24
Carbonate fermenter 2
Demerera sugar
108 g
20 minutes
24
Bottle the beers
44.5 liters



Carbonation, Labeling, Storing and Drinking

Degrees Celsius
To do
Ingredients
Amount
Duration
24
Carbonation
2 weeks
24
Label the bottles
24
Test drink
24
Store it
3 months minimum
12
Drink it!
Until all is gone
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