| BJCP Style | Sweet Stout - 13B |
|---|---|
| Type | All Grain |
| Profile | Aroma: Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none. Appearance: Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, and provide coffee and/or chocolate flavors. Hop bitterness is moderate (lower than in dry stout). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty. Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel. |
| Batch Size | 12.0 L |
| Mash | 69.0° for 75.0 min |
| Boil Time | 60.0 min |
| Efficiency | 78.0 % |
| IBU | 31.8 IBUs |
| EBC | 90.7 EBC |
| OG | 1.048 SG (Est. 1.055 SG) |
| FG | 1.024 SG (Est. 1.014 SG) |
| ABV | 3.2 % (Est. 5.4 %) |
| Std drinks | 0.8 per 330ml stubby 1.9 per 750ml longneck 0.7 per middy 1.1 per schooner |
| Name | Amount | Colour | % of Grain | |
|---|---|---|---|---|
| Wheat Malt, Malt Craft (Joe White) | 1.00 kg | 3.5 EBC | 35.09 % | |
| Pale Malt, Traditional Ale (Joe White) | 0.60 kg | 5.9 EBC | 21.05 % | |
| Oats, Flaked | 0.27 kg | 2.0 EBC | 9.43 % | |
| Black (Patent) Malt | 0.25 kg | 985.0 EBC | 8.77 % | |
| Chocolate Malt | 0.25 kg | 689.5 EBC | 8.77 % | |
| Pale, Coopers Premium (Coopers) | 0.20 kg | 3.8 EBC | 7.02 % | |
| Crystal, Medium (Simpsons) | 0.16 kg | 178.5 EBC | 5.61 % | |
| Milk Sugar (Lactose) | 0.13 kg | 0.0 EBC | 4.43 % | |
| Total grain bill | 2.85 kg | - | - | |
| Name | Amount | Time | Use | Alpha |
|---|---|---|---|---|
| East Kent Goldings (EKG) | 28.30 g | 60.0 mins | Boil | 3.5% |
| Hallertauer | 8.89 g | 5.0 mins | Boil | 4.0% |
| Total hops | 37.19 g | - | - | - |
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Cholaca | 250.00 g | 7.0 days | Secondary | Flavor |
| Creme de Menthe | 1.50 tsp | 7.0 days | Secondary | Flavor |
| Name | Lab | Type | Att | Temp |
|---|---|---|---|---|
| - - Nottingham Yeast | Lallemand | Ale | 75.0 % | 16.7 C - 22.2 C |
| #04 28/04/19 Brew day 30/04/19 Pitched yeast @ 17.7deg 11/05/19 rack to secondary with cacao and creme de menthe Desired CO2 = 4.5g/lt = 60g sugar 14/05/19 Bottled, 60g sugar -7x 750ml Longecks -2x 330ml stubbie -3x 250ml throwdown + 1 dead soldier -1x 1.89L growler. =8.7L, racked to tertiary, minimal sediment |