Sweet Stout
BJCP Style 13B

This extract recipe for a Sweet Stout took second place in the stout division of the 2014 Shamrock XIX Open Homebrew Competition for a Meisters of Brew member.

Adjunct Grains
4 oz. Dark Chocolate
4 oz. Roasted Barley
8 oz. Caramel 120L

3.3 lb. Light LME
3.3 lb. Dark LME
.5 lb. Lactose
.5 lb. Maltodextrin

.5 oz. Magnum (bittering)
.5 oz. Cluster (aroma)

1 pkg. Wyeast #1318 London Ale Yeast
Corn Sugar - .5 cup (for priming)

0. A day or two before brewing, pop the internal nutrient packet of the Wyeast.

1. Pour 2.5 gallons of clean water into your brew pot and begin to heat. Pour crushed grains into grain bag and tie a loose knot at the top of the bag. When the water is within an appropriate steeping temperature (150 - 165F) place the grain bag into the brew pot. Steep grains for approximately 45 minutes, then remove.

2. Remove the brew pot from the fire and add the Liquid Malt Extracts and other fermentables, stirring. Return to the fire and bring to a boil.

3. Add Magnum bittering hops.

4. Boil for 50 minutes.

5. Add the Cluster aromatic hops.

6. Boil for 10 minutes.

7. Remove from burner into an ice bath, and chill to ~80 degrees. Pour into primary fermenter, and add distilled water to bring to 5 gallons.

8. Pitch the yeast.

9. When fermentation slows and the specific gravity gets down to 1.020 or less, you are ready to go to the secondary.

10. When ready to bottle, boil 2 cups water and add priming sugar. Cool mixture down in an ice bath.

11. Siphon beer into bottling tank, add priming sugar mixture. Stir well.

12. Bottle, and allow to condition several weeks before drinking. Enjoy!

Primary Gravity: 1.060
Bottling Gravity: 1.018

All text and photos copyright 2013-2014 by the Meisters of Brew.