Sweet Stout Recipe - Salted Caramel Stout

Recipe Info

Recipe Image

Salted Caramel Stout

by on
All Grain
23 Liter(s)
26 Liter(s)
60 min
60%
(Malt Stock) Only use 1.5kg Munich Chocolate Malt Mash - Add to mash at 30 mins Brown Sugar - Caramelise with 500ml wort (removed at start of boil) and add back to the boil at 10mins S-04, ferment at 15-20°C

Fermentables

27% - Maris Otter Pale - UK
1.5
38
3
Mash
27% - Munich
1.5
37
6
Mash
9% - Aromatic Malt - UK
0.5
35
20
Mash
11% - CaraMalt
0.6
34
14
Mash
9% - Chocolate - UK
0.5
34
425
Mash
16% - Brown Sugar - US
0.9
46
10
Late

Hops

Hallertau Hersbrucker
20
Pellet
Boil
60 min(s)
4
8.7
Hallertau Hersbrucker
20
Pellet
Boil
30 min(s)
4
6.7
Hallertau Hersbrucker
10
Pellet
Boil
10 min(s)
4
1.6

Yeast

Fermentis Safale S-04
75%

Other Stuff

Vanilla Extract
5
ml
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash at 68°C for 60mins
2.
Add Chocolate malt to mash at 30mins
3.
Brown Sugar - Caramelise with 500ml wort (removed at start of boil) and add back to the boil at 10mins
4.
Ferment at 18°C until FG is reached (4 days?)
5.
Add vanilla extract at secondary
6.
Cold crash before bottling

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Salted Caramel Stout
Sweet Stout
  • 23.00 Gallons Liters Batch Size
  • 26.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.013 FG
  • 17.0 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 33.7° SRM Color
  • 60% Efficiency
  • 5.0% ABV Alcohol
  • 172 per 12oz Calories
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