TANDEMBRYGGERIET BrewBlog > BrewBlogs > Sweet(er) stout [Sweet Stout]

Style:

Category:	Stout
Number:	13B

A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso.

Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Farson’s Lacto Stout, St. Peter’s Cream Stout, Marston’s Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout.

Brew Date:

May 24, 2014

Tap Date:

June 9, 2014

Yield:

50.8 liters

Color (EBC/SRM):

51/25.9

Bitterness (Calc):

45 IBU (Tinseth)

BU/GU:

0.88

Calories:

168 (12 ounces)

ABV:

5.2%

ABW:

4.1%

Batch No:	2014/10
OG:	1.051
OG (Plato):	12.62° P
FG:	1.012
FG (Plato):	3.07° P
Real Extract:	4.79° P
App. Atten.:	75.7%
Real Atten.:	62%

Method:	All Grain

Method:

All Grain

Enter desired final yield (volume):

liters

4.00 kilograms

Best Heidelberger Malz

32.7% of grist

4.90 kilograms

Best Pale Ale Malz

40% of grist

1.25 kilograms

Weyermann Münchener Malz Typ II

Color (L):

8.1-9.9 °L

Info/Use:

dunkle Biere, Festbiere, Starkbiere, Malzbiere, Schwarzbiere. Unterstreichung des typischen Biercharakters durch Aromaverstärkung. Erzielung einer kräftigen Bierfarbe.

<= 100 %

10.2% of grist

0.50 kilograms

Flaked Barley

4.1% of grist

0.30 kilograms

Thomas Fawcett Chocolate

Color (L):

444 °L

Info/Use:

Chocolate Malt 1100-1250 EBC

Stout and Dark Milds

2.4% of grist

0.50 kilograms

Best Weizenmalz hell

4.1% of grist

0.80 kilograms

Muntons Roasted Barley

Color (L):

698 °L

Info/Use:

1250-1500 EBC

634-761 °L

6.5% of grist

12.25 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	50.8 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	93.9 litres	50.8 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	12.3 kilograms
Grain Absorbtion:	21.7 litres
Total Water Needed:	134.5 litres	93.9 litres (runoff) + 21.7 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	30.6 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	103.9 litres	134.5 litres (total water) – 30.6 litres (mash water)

)

100% of grist

7 g

Yeast Nutrient @ 12 minutes

73.80 grams

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

11.4% Pellets @ 60 minutes
Type: Bittering
Use: Boil

841.3 AAUs

30.00 grams

East Kent Golding

Region:	England
AAU Range:	4 - 7%
Notes:	The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.
Typical Use:	Bittering or aroma
Substitution:	Golding (American), Fuggle, Willamette
Example:	English Pale Ale, Stout, Porter, most lagers

5.8% Pellets @ 20 minutes
Type: Aroma
Use: Boil

174 AAUs

50.00 grams

East Kent Golding

Region:	England
AAU Range:	4 - 7%
Notes:	The premier English aroma hop, an English landrace with a lineage going back to 1790. Ideal for bittering and finishing any kind of English ales, and also works well in lagers due to its delicate, slightly spicy aroma.
Typical Use:	Bittering or aroma
Substitution:	Golding (American), Fuggle, Willamette
Example:	English Pale Ale, Stout, Porter, most lagers

5.8% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

290 AAUs

153.80 grams

Total Hop Weight

1305.3 AAUs

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Name:	Burton Ale
Manufacturer:	White Labs
Product ID:	WLP023
Type:	Ale
Flocculation:	Medium
Attenuation:	72%
Temperature Range:	20–23°C

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Hefe: WLP023, Slurry vom 2014/8 (Brown Ale), gewaschen, ca. 1,0 l Maischeschema: Einmaischen: 64 ºC 1. Rast: 90 Minuten @ 68 ºC 2. Rast: 5 Minuten @ 78 ºC Brautag (Terrasse): 60 l Wasser eingefüllt, Aufheizen 11:15 Eingemaischt 11:27 Beginn 1. Rast 11:39 PP; gerührt - feste Maische 12:03 PP; gerührt - Maische locker 12:45 PP; gerührt 13:08 Ende 1. Rast 13:25 Beginn 2. Rast 13:30 Ende 2. Rast 13.32 Malzrohr hoch; Start Aufheizen zum Kochen. SG: 1.051 14:15 Gespült mit 11,5 l Wasser @ 78 °C; SG: 1.050; 64 l Pre-boil; Ausbeute: 87 % 14:52 Würze kocht 15:12 Hopfenfilter rein 15:15 Bitterhopfen rein 15:53 Aromahopfen I rein 16:03 Hefenahrung rein, Kühler rein 16:13 Aromahopfen II rein 16:15 Kochen beendet -- Wasser marsch! 16:16 Pumpen bei 86 °C eingeschaltet 16:29 Pumpen bei 33 °C ausgeschaltet 16:56 Würze marsch @ 14 °C 17:15 OG: 1.051 17:40 Fertig. Temperatur: ca. 18 °C Gärung 25.05.2014 Keine sichtbare Gärung (kein Ploppen) 26.05.2014 08:00 ca. 1 Plopp/Sek. 18:00 ca. 2 Plopp/Sek., Temperatur 19,3 °C 22:00 Temperatur 19,6 °C 27.05.2014 07:30 Schwefelgeruch im Wohnzimmer; Temperatur 19,6 °C 18:00 Temperatur auf 18,3 °C gesunken

Hefe:
WLP023, Slurry vom 2014/8 (Brown Ale), gewaschen, ca. 1,0 l

Maischeschema:
Einmaischen: 64 ºC
1. Rast: 90 Minuten @ 68 ºC
2. Rast: 5 Minuten @ 78 ºC

Brautag (Terrasse):
60 l Wasser eingefüllt, Aufheizen

11:15 Eingemaischt

11:27 Beginn 1. Rast

11:39 PP; gerührt - feste Maische

12:03 PP; gerührt - Maische locker

12:45 PP; gerührt

13:08 Ende 1. Rast

13:25 Beginn 2. Rast

13:30 Ende 2. Rast

13.32 Malzrohr hoch; Start Aufheizen zum Kochen. SG: 1.051

14:15 Gespült mit 11,5 l Wasser @ 78 °C; SG: 1.050; 64 l Pre-boil;
Ausbeute: 87 %

14:52 Würze kocht

15:12 Hopfenfilter rein

15:15 Bitterhopfen rein

15:53 Aromahopfen I rein

16:03 Hefenahrung rein, Kühler rein

16:13 Aromahopfen II rein

16:15 Kochen beendet -- Wasser marsch!

16:16 Pumpen bei 86 °C eingeschaltet

16:29 Pumpen bei 33 °C ausgeschaltet

16:56 Würze marsch @ 14 °C

17:15 OG: 1.051

17:40 Fertig. Temperatur: ca. 18 °C

Gärung

25.05.2014 Keine sichtbare Gärung (kein Ploppen)

26.05.2014 08:00 ca. 1 Plopp/Sek.
18:00 ca. 2 Plopp/Sek., Temperatur 19,3 °C
22:00 Temperatur 19,6 °C

27.05.2014 07:30 Schwefelgeruch im Wohnzimmer; Temperatur 19,6 °C
18:00 Temperatur auf 18,3 °C gesunken

Primary:

21 days @ 18° C

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