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Sweet Stout
BJCP 2008 – 13B

Statistics

Fermentables

Amount	Fermentable	% of Grist
7.00 pounds	British Maris Otter Pale Malt	54.9%
0.75 pounds	German Carafa III De-Husked Malt Wyermann	5.9%
1.00 pounds	Crystal Malt 120L	7.8%
1.00 pounds	British Pale Chocolate Thomas Fawcett and Sons	7.8%
1.00 pounds	Flaked Oats	7.8%
2.00 pounds	Lactose (Milk Sugar)	15.7%
12.75 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
0.65 ounces	Magnum	60 minutes	Boil	Pellets	13.1%
0.50 ounces	Willamette	30 minutes	Boil	Pellets	5.0%
0.50 ounces	Willamette	3 minutes	Aroma, finishing, dry hopping.	Pellets	5.0%
1.65 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1.0 pounds	Lactose	Flavor	Boil	15 minutes
10 cups	Brewed Sumatra Coffee	Flavor	Secondary	minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Irish Ale	White Labs	WLP004	Liquid

Mash Profile Infusion

Mash Steps

#	Name	Type	Time	Temp.
1	Infusion		60 minutes	149° F
2	Sparge		40 minutes	168° F

Fermentation and Aging

General Info

• Lactose is not fermentable by beer yeast. Adds gravity.
• 6 gallon boil.
• Finished amount is 5 gallons.
• Will use Irish Ale (WLP004) instead of the Bedford British for a more

Procedure

• Mash at 151° (lower for sweeter character) for 60 minutes.
• Sparge at 168°.
• 60 minute boil, adding hops at the beginning.
  
• Carbonate to 1.5 - 2.0 volumes.
• Serve at 45°.

Special Procedures

At secondary, the batch will be split. Half will be the recipe as described, the other half will receive 24 oz. of freshly brewed Sumatra coffee.