Sweet Stout Recipe - Kitchen Sink Sweet Stout

Recipe Info

Recipe Image

Kitchen Sink Sweet Stout

by on
Extract
11.5 Liter(s)
14 Liter(s)
60 min
75%
Using up left-over ingredients from when I last brewed in 2007!

Fermentables

11% - Crystal 15L - CA
0.25
34
15
Steep
10% - Munich Light - CA
0.24
34
10
Steep
4% - Black Patent Malt - UK
0.1
25
500
Steep
4% - Chocolate Malt - US
0.1
34
350
Steep
4% - Roasted Barley - US
0.1
25
300
Steep
66% - Liquid Malt Extract - Amber - US
1.5
35
10
Extract

Hops

Cluster
20
Pellet
Boil
60 min(s)
4
18.1
Goldings
12
Pellet
Boil
30 min(s)
3.5
7.3

Yeast

Danstar Nottingham
80%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Cracked grains (way too fine!). Added 1.2L filtered water at 86ºC to grains to achieve 160ºF mash. Held in 160ºF oven for one hour.
2.
Sparged with ~6.5L water, averaging 165ºF for about 45min onto extract.
3.
Added ~6.5L of near-boiling water to brew kettle. Raised to boiling over 30min.
4.
Followed hop schedule. Rehydrated yeast as per directions in !00mL water.
5.
Cooled wort via immersion chiller to 68ºF. Finished with ~12.5L in the fermenter at 1.054OG. Oxygenated wort using "bucket-to-bucket" method and pitched yeast.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Kitchen Sink Sweet Stout
Sweet Stout
  • 11.50 Gallons Liters Batch Size
  • 14.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.047 OG
  • 1.009 FG
  • 25.4 IBU (tinseth) Bitterness
  • 0.54 BG:GU
  • 35.4° SRM Color
  • 75% Efficiency
  • 4.9% ABV Alcohol
  • 155 per 12oz Calories
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