Sweet Stout Recipe - Chicory Stout

Recipe Info

Recipe Image

Chicory Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
A stout in which chicory root provides the roastiness.

Fermentables

68% - 2-Row - US
8
37
1
Mash
2% - Red Wheat - US
0.25
38
2
Mash
4% - Vienna - US
0.5
36
4
Mash
4% - Caramel/Crystal 60 - US
0.5
36
60
Mash
4% - Chocolate Malt - US
0.5
34
350
Mash
4% - Biscuit Malt - BE
0.5
36
23
Mash
2% - De-Bittered Black - BE
0.25
34
500
Mash
11% - Dark Brown Sugar - US
1.25
46
50
Late

Hops

Fuggles
0.75
Pellet
Boil
60 min(s)
4.8
11.5
Fuggles
0.75
Pellet
Boil
10 min(s)
4.8
4.2

Yeast

Fermentis Safale S-04
75%

Other Stuff

roasted chicory root (Brewer's Best brand)
1
oz
Secondary

Mash Steps

Saccharification Rest
Infusion
150
60 min

Special Instructions

1.
Rack into primary after seven days on top of chicory (in pasteurised hop bag, with 1n pasteurised hop bag, with the ~pint of water used to pasteurise). pint of water used to pasteurise).
2.
Age at least two weeks in secondary.

Tasting Notes (1)

Woodrat

Tasted on 11/29/2018 by Woodrat

Notes:

A perfect stout to my way of thinking: not too sweet, not too dry, a bit roasty, and not too high in alcohol.

Recipe Facts

Chicory Stout
Sweet Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.069 OG
  • 1.017 FG
  • 15.7 IBU (tinseth) Bitterness
  • 0.23 BG:GU
  • 31.4° SRM Color
  • 75% Efficiency
  • 6.7% ABV Alcohol
  • 236 per 12oz Calories
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