sweet stout recipe

[deafcone]

just ordered stuff to make a sweet stout. Here's what i'm using for a 3 gallon batch and the specifics from Beer tools:


.30 pds (4.8oz) English Chocolate Malt
.45 pds (7.2 oz) Debittered Black Patent Malt
.30 pds (4.8oz) Crystal malt (60L)
.30 pds (4.8oz) American Victory Malt
.45 pds (7.2oz) Lactose
2.7 pds Muntons Light DME
.6 oz Target hop pellets (8.0 AA)

Safale US-05 Dry Ale Yeast (Formerly US-56)


0G: 1.056
TG: 1.018
SRM: 31.7
IBU: 31.3
Alcohol: 4.9%

Style:
OG: 1.042-1.056
TG: 1.010-1.023
SRM: 30.00-40.00
IBU: 25.00-40.00 IBU
ALCOHOL: 4.00-6.00 %

Used english choc malt as it is less harsh in roasted flavors. Same with debittered black. crystal malt supposedly adds t o head retention ald malt flavor. Victory malt is to get a little biscuit flavor, not sure if it is enough. Lactose is for sweetness without adding to TG. Target hops is from recipe I am using as a base for this brew.
Using the dry yeast to save money and it is medium in attenuation compared to other dry yeasts.

Any thoughts?

thanks for advice and opinions.

DC

[Nitz146]

I was just listening to the Jamil show on sweet stouts and he recommends a pound of lactose.

[deafcone]

was that a pound for 5 gallons? my recipe is only 3 gallons. I ordered a pound since that's the smallest amount it comes in but I thought the pound was for 5 gallons.

thanks
DC

[Nitz146]

Yea, sorry thats 1 pound for a 5 gallon batch.

[deafcone]

The stout turned out pretty good. It's more on the dry side than sweet side. But I can't complain. It's my first stout. I'll be bottling it in a few days.
Actual OG was 1.046 and current TG is 1.016. Still has weak airlock avctivity but that should die in a day or two. Nice jet black color. It actually tasted thin before fermenting but roasted flavor comes through nice after fermenting. I used the debittered black patent and after smelling it doubled the amount.
What I owuld like in my next stout is to get a heavier smooth mouth feel, and a nice thick head. Any ideas how to get those qualities? Is it from the specialty grains, if so what type?



thanks
DC

[BrewDog]

In an extract batch, you could use some malto-dextrin powder or some Weyermann's CaraFoam malt.

If it was AG, I'd suggest some flaked barley.