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Beer Style: Sweet Stout (13B)
Recipe Type: partial mash
Yield: 5 US gallons
Description:
This is a sweet beer with a light chocolaty flavor. This was a 6 gallon batch, which wasn't intentional but it turned out well.
Ingredients:
- 4lb 2-row
- 1lb Black Malt
- 6lb Light Malt Extract (Locally made/unhopped)
- 2oz Columbus hops
- 2oz Czech Saaz hops
- 4oz Cacao nibs
Additional Instructions
Primary Ferment: 7 daysSecondary Ferment: 10 days
Procedure:
I brought 2 or so gallons of water and the extract to a boil while I mashed the grains.
Mash all grains @ 155 F for 60 minutes. Sparged with a gallon or two of 170 degree water.
Hop schedule:
75 min - 2oz Columbus
15 min - 1oz Saaz
3 min - 1oz Saaz
After 10 days in the secondary, I racked the beer off the cacao nibs and let it sit for a day before racking into the bottling bucket.
Source: William Hackett
