Final Course (Sweet Stout)
With dessert or as dessert, beside ice cream or on ice cream. This sweet stout is a delicious end to a dining experience.
Type: Ale
Style: Stout
Batch Size: 5 gallons
Recipe Type: Extract with grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 6.6 lbs | CBW® Pilsen Light LME | Extract, LME | |
| 0.75 lb | Caramel Malt 40L | Caramel, Crystal | |
| 0.5 lb | Caramel Malt 60L | Caramel, Crystal | |
| 0.25 lb | Caramel Malt 120L | Caramel, Crystal | |
| 0.5 lb | Chocolate Malt | Roasted, Chocolate | |
| 1.25 oz | East Kent Goldings Hops (5% AA) | Boil 60 minutes | |
| 1 capsule | Servomyces Yeast Nutrient | Boil 10 minutes | |
| 1 vial | WLP002 English Ale Yeast |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and bring to a rolling boil
- Add Servomyces as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
Primary Fermentation: 14 days at 65-68ºF
Secondary Fermentation: 14 days at 35ºF
Fermentation Notes: Bottle condition
Original Gravity: 1.057
Final Gravity: 1.015
Alcohol by Weight: 4.4%
Alcohol by Volume: 5.5%
IBU: 23
Color: 40 SRM
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