Jamil’s Sweet Stout

Jamil’s Sweet Stout

(5 gallons/19 L, all-grain)
OG = 1.060 (14.8 °P) FG = 1.023 (5.7 °P)
IBU = 22  SRM = 41  ABV = 4.9%

Ingredients

8.8 lb. (4 kg) Crisp British pale ale malt
14.8 oz. (420 g) lactose sugar (0 °L)
14.1 oz. (400 g) Baird’s black patent malt (525 °L)
10.6 oz. (300 g) Baird’s crystal malt (80 °L)
7.1 oz. (200 g) Thomas Fawcett & Sons pale chocolate malt (200 °L)
6 AAU Kent Goldings hop pellets (60 min.) (1.2 oz./35 g at 5% alpha acids)
White Labs WLP006 (Bedford British) or Wyeast 1099 (Whitbread Ale) yeast

Step by Step

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 151 °F (66 °C). Hold the mash at 151 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and a gravity of 1.051 (12.6 °P).

The total wort boil time is 60 minutes. I prefer to mix in the lactose with the first runnings, which gives me lots of time to make sure it gets dissolved before firing up the kettle. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When finished, carbonate the beer to approximately 1.5 to 2 volumes.

 Sweet Stout

(5 gallons/19 L, extract with grains)
OG = 1.060 (14.8 °P)  FG = 1.023 (5.7 °P)
IBU = 22  SRM = 41  ABV = 4.9%

Ingredients

6.6 lb. (3.0 kg) English pale ale liquid malt extract
14.8 oz. (420 g) lactose (0 °L)
14.1 oz. (400 g) Baird’s black patent malt (525 °L)
10.6 oz. (300 g) Baird’s crystal malt (80 °L)
7.1 oz. (200 g) Thomas Fawcett & Sons pale chocolate malt (200 °L)
6 AAU Kent Goldings hop pellets (60 min.) (1.2 oz./35 g at 5% alpha acids)
White Labs WLP006 (Bedford British) or Wyeast 1099 (Whitbread Ale) yeast

Step by Step

If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dried malt extract (DME) instead.

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1 gallon (~4 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract and lactose powder. Do not squeeze the bags. Add the malt extract, lactose, and enough water to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.051 (12.6 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the first hop addition as soon as the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 68 °F (20 °C) and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version.