Author Topic: Session Sweet Stout  (Read 1921 times)

Offline mihalybaci

  • Assistant Brewer
  • ***
  • Posts: 144
    • View Profile
Session Sweet Stout
« on: October 25, 2012, 10:37:27 AM »
I'm considering doing a sessionable sweet stout of around 4% ABV (OG~1.048) with the following recipe:

5.5 lb Pale LME
1 lb Crystal 80
0.5 British chocolate malt
0.5 Black Patent Malt
1 lb Lactose
WLP002 English Ale yeast

I would like a nice balance of sweetness and coffee/chocolately roastiness, so do any of those amounts seem out of whack? I'm shooting for a lower alcohol version of Left Hand Brewing's Milk Stout, for those of you who've been able to enjoy that beer. Thank you for any suggestions.

michael

Offline andrew000141

  • Assistant Brewer
  • ***
  • Posts: 118
    • View Profile
Session Sweet Stout
« Reply #1 on: October 25, 2012, 11:35:55 AM »
I'd cut back on your crystal, 1lb is a lot and the lactose will help with thickness/sweetness anyways. Personally I'd throw in a little roasted barley cut back a little on the patent and boost up the chocolate a bit but that's just my preference. I made a session able sweet stout awhile back, next time I'm gonna cut back the roasted barley but here was the recipe:
6lbs Muntons DME
1lb roasted barley(I started calling it a coffee stout because I just overdid the roasted)
.75lb chocolate
.5 crystal 120
.25 black patent
60 min fuggles- I think
Whitbread ale wyeast

It turned out nice and sweet even without lactose
Fermenting:
Cherry melomel

In Kegs:
Saison
Irish Red
Thanksgiving Cider
Rye Pale Ale
IIPA
Ayinger Maibock clone
Moose drool clone

Bottles:
Mead

Keep your nose out of trouble and no trouble will come to you

Offline mihalybaci

  • Assistant Brewer
  • ***
  • Posts: 144
    • View Profile
Re: Session Sweet Stout
« Reply #2 on: October 25, 2012, 12:46:50 PM »
Okay, I was considering not bothering with the lactose to begin with, so maybe I'll just add it post-primary if I think the body is lacking. Some roasted barley might be a good idea to provide just a slight edgy character to the roast. How did you find the crystal 120? I imagine giving a slight dark fruit flavor similar to special B, or is it just more caramelly?

Offline hamiltont

  • Brewmaster
  • *****
  • Posts: 972
  • Location: Somewhere in the Middle of Nebraska
    • View Profile
Re: Session Sweet Stout
« Reply #3 on: October 25, 2012, 01:18:49 PM »
This recipe earned BOS at a County Fair a few years ago. Cheers!!!

5 1/2 Gallons
  Malt & Sugar
6 lbs. Dry Malt Extract (60 minutes) (Briess Dried Malt Extract- Golden Light)
  Steeping Grains
1 lb. Chocolate malt
12 oz. Crystal malt 60° L
8 oz. Dark Roasted Barley
8 oz. Cara-Pils
4 oz. Black Patent malt
  Hops Pellets & Boil Additions
1 oz. Columbus 12.2% AA 60 Minutes
1 lb. Lactose (15 minutes)
1 t Irish Moss (15 minutes)
 
Yeast
1 packet Safale S-04 dry Ale yeast rehydrated
 
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

Offline mihalybaci

  • Assistant Brewer
  • ***
  • Posts: 144
    • View Profile
Re: Session Sweet Stout
« Reply #4 on: October 25, 2012, 01:26:53 PM »
That looks excellent too. What's the thought behind the carapils? Body and foam stability?

Offline andrew000141

  • Assistant Brewer
  • ***
  • Posts: 118
    • View Profile
Session Sweet Stout
« Reply #5 on: October 25, 2012, 01:33:54 PM »
I got crystal 120 at my LHBS, I used it in this and a red ale, and I do get some raisin note but very very subtle, no where near the amount  special b gives i really do like it though. There is obviously a caramel flavor but it's almost like its toasted caramel.
Fermenting:
Cherry melomel

In Kegs:
Saison
Irish Red
Thanksgiving Cider
Rye Pale Ale
IIPA
Ayinger Maibock clone
Moose drool clone

Bottles:
Mead

Keep your nose out of trouble and no trouble will come to you

Offline hamiltont

  • Brewmaster
  • *****
  • Posts: 972
  • Location: Somewhere in the Middle of Nebraska
    • View Profile
Re: Session Sweet Stout
« Reply #6 on: October 26, 2012, 09:23:43 AM »
That looks excellent too. What's the thought behind the carapils? Body and foam stability?

Yes, That's the general consensus although some will contest its necessity. Others might suggest some wheat in place of the cara-pils for the same purpose.  Basically it boils down to brewer's preference. Cheers!!!
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!