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Home Story Index Recipes Stout Simply Sweet Stout
Simply Sweet Stout
Issue Jan/Feb 2004

Simply Sweet Stout

5 gallons/19 L, all-grain; OG = 1.041; FG = 1.015; IBU = 27; SRM = 29; ABV = 3.4%

Ingredients

  • 6.5 lbs. (2.9 kg) pale malt
  • 8 oz. (0.22 kg) crystal malt  (80 °L)
  • 6 oz. (0.17 kg) roasted black unmalted barley
  • 7 AAU Kent Goldings hops (1.4 oz./40 g of 5% alpha acids)
  • 12 oz. lactose (boiled for 10 minutes, added at kegging)
  • Wyeast 1028 (London Ale) yeast

Step by Step

Mash in with 2.5 gallons (9.5 L) of 170 °F (77 °C) water, aiming for 152 °F (67 °C) strike temperature. Hold 2 hours for conversion.Raise to 168  °F (76 °C) for mashout. Hold 10 minutes. Sparge with about 5 gallons (19 L) of water. Boil 1.5 hours. Add hops at 45 minutes. Ferment at 65 °F (18 °C), rack to secondary then age for several weeks. Keg with lactose.

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