Bayou Beer

All about beer brewing and drinking in South Louisiana.

Sweet Stout For July

July 19th, 2012

I purchased some lactose I intended for a coffee stout.  However at this point I don’t feel like the coffee part so I’m going with this instead.    Brewed 7/20/2012

How it Went Down:

Everything was spot on.   I adjusted my malt mill to be sure it was lined up a little inside the setting on the mill and my efficiency went back to what I expected it to be.    This stuff tastes really sweet pre-fermentation.   I wonder what it’ll be like when it’s a finished beer especially since I’ve never had a commercial sweet stout.

Had my first explosive fermentation over the weekend.   Yeasties all over the bottom of the chest freezer.   I cleaned it up and don’t think it’ll be an issue with the beer.   I cover the tops of the fermenters in the chest freezer with pieces of sterile aluminum foil.     Looks like it’s time to invest in a blow off tube if I’m going to continue brewing ales.

Update for October 2012:

This beer won my second place at the Dixie Cup in Houston.   It was a very good beer that I’ll definitely brew again.

The Original Plan:

Mash Water Modification For 5 gallons prepared mash water volume with the intention of using 4 of it.  100% Baton Rouge water with 3/4 teaspoon chalk, 1/4 teaspoon Epson salt and 1/3 teaspoon calcium chloride.  1 teaspoon of Irish Moss rehydrated.  Worked out great on the porter so trying it on the stout.

Name: Sweet Stout
Description: chocolate is pale.  single infusion at 151F.  Feement at 67F.  yeast came from brown porter.
Post Boil Volume: 6.00
Pre Boil Volume: 7.00
Mash Time: 60.00
Boil Time: 60.00
Desired Original Gravity: 1.054
Desired Final Gravity: 1.012
Calculated Likely ABV% Based on Specified Gravities: 5.520
Users Targeted ABV%: 5.500
Desired CO2 Volumes: 1.5
Anticipated Brewhouse Efficiency: 68
Likely Original Gravity at 6.00 Based on Grains and Efficiency: @ 68% = 319 GU = 1.053

Grain: Pale Malt (2 Row) UK qty:10
Grain: Milk Sugar (Lactose) qty:1
Grain: Caramel/Crystal Malt – 80L qty:0.75
Grain: Chocolate Malt qty:0.25
Grain: Black (Patent) Malt qty:1

Hop : Goldings, East Kent qty:1.75 at:60 mins. AA=5.00

Yeast: Burton Ale qty:1 Max temp: 73.0 Min temp: 68.0

Style Name: Sweet Stout (Stout)
Sweet Stout Pocket Brewer XML Code»


<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.054</OriginalGravity>
<OriginalGravityImportExport>1.054</OriginalGravityImportExport>
<FinalGravityImportExport>1.012</FinalGravityImportExport>
<FinalGravity>1.012</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>1.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5.5</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Sweet Stout</Name>
<Style />
<Description>chocolate is pale.  single infusion at 151F.  Feement at 67F.  yeast came from brown porter.</Description>
<StyleIdExact>13B</StyleIdExact>
<StyleIdGeneral>13</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Burton Ale</Name>
<ProductID>WLP023</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1.75</QuantityIO>
<Quantity>1.75</Quantity>
<QuantityText>1.75</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>24</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>10</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>10</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) UK</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>76.10</YIELD>
<COLOR>0.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend  sweetness to Sweet Stouts and Porters.</NOTES>
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Sugar</Type>
<Name>Milk Sugar (Lactose)</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>80.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 80L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>60.00</YIELD>
<COLOR>350.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.028</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Chocolate Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>55.00</YIELD>
<COLOR>500.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.025</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Black (Patent) Malt</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>e367437e-0627-4976-adf3-83922b5d9c79</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

Sweet Stout BeerXML Code»

 

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Bayou Beer

All about beer brewing and drinking in South Louisiana.

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