Sweet Stout Recipe - Into the Void

Recipe Info

Recipe Image

Into the Void

by on
Extract
2.5 Gallon(s)
1.5 Gallon(s)
60 min
75%
Extract Sweet Stout homebrew recipe. This homebrew recipe uses the following ingredients: Dry Malt Extract - Dark - US, Chocolate Malt - US, De-Bittered Black - BE, Flaked Barley - US, Lactose - Milk Sugar - US, Centennial Hops, Wyeast Irish Ale 1084 Homebrew Yeast, Dark chocolate cocoa powder.

Fermentables

50% - Dry Malt Extract - Dark - US
2
44
18
Extract
19% - Chocolate Malt - US
0.75
34
350
Steep
6% - De-Bittered Black - BE
0.25
34
500
Steep
12% - Flaked Barley - US
0.5
32
2
Steep
12% - Lactose - Milk Sugar - US
0.5
41
1
Late

Hops

Centennial
0.375
Pellet
Boil
60 min(s)
10.5
29.0

Yeast

Wyeast Irish Ale 1084
75%

Other Stuff

Dark chocolate cocoa powder
10
tbsp
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Add cocoa powder, lactose, and 1 lb. of DME at flame out.
2.
Primary fermenter for 1 week
3.
Secondary fermenter for 1 week

Tasting Notes (1)

Scratch

Tasted on 5/17/2014 by Scratch

Notes:

Black color with little head. Nice amount of lacing. Chocolate aroma Very slight bitter dark chocolate flavor. Hint of roasted malts. Full bodied and smooth. Good first try at this recipe. Next time add a little more lactose and maybe some flaked barley or wheat for a better head.

Recipe Facts

Into the Void
Sweet Stout
  • 2.50 Gallons Liters Batch Size
  • 1.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.053 OG
  • 1.013 FG
  • 29.0 IBU (tinseth) Bitterness
  • 0.54 BG:GU
  • 51.5° SRM Color
  • 75% Efficiency
  • 5.2% ABV Alcohol
  • 178 per 12oz Calories
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