Author Topic: American Sweet Stout  (Read 364 times)

Offline TMX

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American Sweet Stout
« on: August 14, 2014, 08:33:12 AM »
Hey there all, hope today finds you doing well.

This is my planned Stout for my next brew day, going off some guidlines I came across from the Head Brewer at Lefthand Brewing for the Raost:Chocolate ratio....Hops at total American levels


The Miner 49er - American Sweet Stout

10.5gal post boil

3 lb American - Caramel / Crystal 40L
2 lb American - Munich - Dark 20L
14 lb American - Pale 2-Row
1 lb American - Roasted Barley
2 lb American - Chocolate
1 lb Flaked Barley
1 lb Flaked Oats
2 lb Lactose (Milk Sugar)

2.2 oz Magnum-Pellet-13AA-60 min-49.26 IBU

Yeast - 1056

Mash- 1.33qt/lb @152 for 60 min with 1lb course ground coffee (in hop bag)

Ferment at 65 until complete - Cold Crash - Keg-Carb-Condition

Thanks

T
"The ART of brewing Beer, is the ACT of brewing Beer"
https://txbrewing.wordpress.com

Ferm 1: Irish Red Ale
Ferm 2:

On Deck: American Wheat

Keg 1: Un-Common
Keg 2: Switchback Stout

Total Gallons brewed (2015) - 10

Online Jimmy K

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Re: American Sweet Stout
« Reply #1 on: August 14, 2014, 09:34:11 AM »
Making the coffee is different. I'd think you'd get a coffee pot on the Warner plate flavor from that.

I would also might mash higher.
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Offline klickitat jim

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Re: American Sweet Stout
« Reply #2 on: August 14, 2014, 09:54:26 AM »
I like your hops for this, im sure thats what the calculator said the IBUs will be, but I doubt you'll perceive 50 IBUs through all that. I'm only saying this because you mentioned that you want total American levels. 1 oz per 5 gallons at 60 will be nice, but not huge for sure.

Offline TMX

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Re: American Sweet Stout
« Reply #3 on: August 14, 2014, 10:06:03 AM »
Making the coffee is different. I'd think you'd get a coffee pot on the Warner plate flavor from that.

I would also might mash higher.

My thought on masing that low is that I will already have a ton of sweetness from the lactose.

The coffee in the mash will be a new process for me, but I have read a few items that say it gives good results.

Thanks for the feedback

I like your hops for this, im sure thats what the calculator said the IBUs will be, but I doubt you'll perceive 50 IBUs through all that. I'm only saying this because you mentioned that you want total American levels. 1 oz per 5 gallons at 60 will be nice, but not huge for sure.

"Hops at American Levels" was more about style not perception as traditional sweet stout is only hopped to 40 ibu, while the american is hopped to 70.

not going to lie, the 49 ibu comes from a word play for the name of the beer...lol

thanks for the input.

T

"The ART of brewing Beer, is the ACT of brewing Beer"
https://txbrewing.wordpress.com

Ferm 1: Irish Red Ale
Ferm 2:

On Deck: American Wheat

Keg 1: Un-Common
Keg 2: Switchback Stout

Total Gallons brewed (2015) - 10

Offline klickitat jim

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Re: American Sweet Stout
« Reply #4 on: August 14, 2014, 10:55:44 AM »
Got it! Cool

Online Jimmy K

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Re: American Sweet Stout
« Reply #5 on: August 15, 2014, 06:39:39 AM »
Making the coffee is different. I'd think you'd get a coffee pot on the Warner plate flavor from that.

I would also might mash higher.

My thought on masing that low is that I will already have a ton of sweetness from the lactose.
Mashing higher won't really give you more sweetness, just more body. At 49 IBU you won't have to worry about it being too sweet. Higher IBU's to make it 'American' will also hide some of the lactose sweetness.
 
But all that is just options - I'm sure the recipe will make tasty beer as is.
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Offline TMX

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Re: American Sweet Stout
« Reply #6 on: August 15, 2014, 06:59:25 AM »
Indeed, your are correct, I will contemplate the mash temp a bit more....THX!
"The ART of brewing Beer, is the ACT of brewing Beer"
https://txbrewing.wordpress.com

Ferm 1: Irish Red Ale
Ferm 2:

On Deck: American Wheat

Keg 1: Un-Common
Keg 2: Switchback Stout

Total Gallons brewed (2015) - 10

Offline erockrph

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Re: American Sweet Stout
« Reply #7 on: August 15, 2014, 07:01:40 AM »
Making the coffee is different. I'd think you'd get a coffee pot on the Warner plate flavor from that.

I would also might mash higher.

My thought on masing that low is that I will already have a ton of sweetness from the lactose.
Mashing higher won't really give you more sweetness, just more body. At 49 IBU you won't have to worry about it being too sweet. Higher IBU's to make it 'American' will also hide some of the lactose sweetness.
 
But all that is just options - I'm sure the recipe will make tasty beer as is.

+1 on the mashing higher leading to more body rather than sweetness. Even though you'll end up with a higher FG, what is left behind is unfermentable dextrins (which aren't sweet) as opposed to sugar.

And if you really wanted to go "American" on the hops, then an ounce or two of Centennial at flameout would be the 'merican thing to do.
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer