Sweet Stout Recipe - Squido Stout

Recipe Info

Recipe Image

Squido Stout

by on
Extract
5 Gallon(s)
4 Gallon(s)
60 min
75%
Extract Imperial Sweet Stout with Specialty Grains, Very Dark.

Fermentables

12% - Coffee Malt - UK
1
36
150
Steep
6% - De-Husked Caraf III - DE
0.5
32
470
Steep
6% - Chocolate Malt - US
0.5
34
350
Steep
77% - Liquid Malt Extract - Light - US
6.6
35
4
Extract
0% - Dry Malt Extract - Light - US
0
44
8
Late

Hops

Northern Brewer
1
Pellet
Boil
60 min(s)
9
33.3
Liberty
1
Pellet
Boil
15 min(s)
4
7.3

Yeast

Wyeast Irish Ale 1084
75%

Other Stuff

Yeast Nutrient
1
each
Primary
Cold brewed Coffee Toddy
6
floz
Bottle
Vanilla Bean
3
each
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Steep grains @ 158F
2.
Late addition (10 min) of the DME to boost the OG another fermentable could be replaced by this, the late addition allows better Hop Aroma
3.
Add some nutrient to the wort either to the primary or at flameout
4.
Either the day before you secondary or bottle have a Cold Coffee toddy ready to add to your brew (about 24 hours to make)
5.
Add or make an extract of vanilla beans to your taste usually best at bottling

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Squido Stout
Sweet Stout
  • 5.00 Gallons Liters Batch Size
  • 4.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.053 OG
  • 1.013 FG
  • 40.6 IBU (tinseth) Bitterness
  • 0.76 BG:GU
  • 39.9° SRM Color
  • 75% Efficiency
  • 5.1% ABV Alcohol
  • 177 per 12oz Calories
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