Gordon Strong’s Sweet Stout

Sweet Stout

(5 gallons/19 L, all-grain)
OG = 1.054  FG = 1.017
IBU = 25  SRM = 36  ABV = 4.8%

Ingredients
7 lbs. (3.2 kg) mild malt
12 oz. (340 g) flaked oats
8 oz. (227 g) flaked barley
12 oz. (340 g) crystal malt (60 °L) 
5 oz. (142 g) Carafa® Special III malt
5 oz. (142 g) chocolate malt
10 oz. (283 g) roasted barley
1.5 oz. (43 g) black patent malt
12 oz. (340 g) lactose sugar (15 min.)
7.5 AAU Golding hops (60 min.) (1.25 oz./35 g at 6% alpha acids)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), or Mangrove Jack’s M15 (Empire Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Mash the mild malt and flaked oats and barley at 151 °F (66 °C) for 60 minutes. Add crystal and dark grains, increase mash temperature to 168 °F (76 °C) using direct heat or infusion, and recirculate for 15 minutes. Sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25L) of wort.

Boil the wort for 75 minutes, adding hops at the time indicated in the recipe. Add the lactose with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete. Rack and package the beer, or rack and clarify the beer (if desired) with finings before packaging. Prime and bottle condition, or keg and force carbonate to 2.4 v/v.

Sweet Stout

(5 gallons/19 L,extract with grains)
OG = 1.054  FG = 1.017
IBU = 25  SRM = 36  ABV = 4.8%

Ingredients
5 lbs. (2.3 kg) Maris Otter liquid malt extract
8 oz. (227 g) Carapils® malt
12 oz. (340 g) crystal malt (60 °L) 
5 oz. (142 g) Carafa® Special III malt
5 oz. (142 g) chocolate malt
10 oz. (283 g) roasted barley
1.5 oz. (43 g) black patent malt
12 oz. (340 g) lactose sugar (15 min.)
7.5 AAU Golding hops (60 min.) (1.25 oz./35 g at 6% alpha acids)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), or Mangrove Jack’s M15 (Empire Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Use 6 gallons (23 L) of RO (reverse osmosis) water in the brew kettle; heat to 158 °F (70 °C). Steep all the grains in a mesh bag for 30 minutes, then remove and sparge gently.

Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. 

Boil the wort for 60 minutes, adding hops at the time indicated. Add the lactose with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C), pitch the yeast, and ferment until complete. Rack and package the beer, or rack and clarify the beer (if desired) with finings before packaging. Prime and bottle condition, or keg and force carbonate to 2.4 v/v.