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Wicked Sweet Stout

Brewer: Kris McAbee Email: krismcabee@hotmail.com
Beer: Wicked Sweet Stout Style: Sweet Stout
Type: Extract w/grain Size: 5 gallons
Color:
344 HCU
Bitterness: 48 IBU
OG: 1.080 FG: 1.008
Alcohol: 9.3% v/v (7.3% w/w)
Water: Pure 3 stage filtration with 1 tsp gypsum added at boil
Grain: 1 lb. American chocolate
1 lb. American black patent
1 lb. Roasted barley
8 oz. Caramel 80
8 oz. lactose
Steep: Steep 5 gallons with all grains for 45 minutes at 155 degress F.
Boil: 60 minutes SG 1.080 5 gallons
8 lb. Dark malt extract
1 lb. Brown sugar
8 oz. Molasses
.3 oz. Gypsum
.3 oz. Irish Moss
Irish Moss added in last 20 minutes of Boil
Hops: 2 oz. Fuggles (4.75% AA, 60 min.)
.5 oz. Cascade (6% AA, 30 min.)
.5 oz. Northern Brewer (8.5% AA, 30 min.)
.5 oz. Cascade (6% AA, 15 min.)
Yeast: White Labs Irish Ale Yeast
Log: Brewed 6 Aug 2007 pitched at 70 degrees F while cooling to 65 deg. F
Carbonation: 2.5 volumes Keg: 9.7 psi @ 35°F
Traditional Stout with Lactose added for sweet flavor. Tons of Dark Malt for fermentation and flavor.

Recipe posted 08/06/07.