For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Sweet Darkness

back to search Back to Search  Style Details 

Sweet Darkness

back to search Back to Search  Style Details 

Beer Style: Sweet Stout (13B)
Recipe Type: extract
Yield: 5 US gallons

Sweet Stout


This is based on Doug Roberts' Mackeson Triple clone. This will be lighter than the real Mackeson's with a lighter head. Very similar aromas and head retention. Overall a resounding success. One or two things I'll do different next time: Reduce black patent malt to 1/2 cup (crushed), add a bit of dextrin to increase body, and maybe add a touch of roasted barley. I recommend this to anyone who likes their coffee strong, with cream and sugar.


  • 7 pounds, Australian light syrup
  • 1 pound, chocolate malt, cracked
  • 1-1/2 pounds, black patent, uncracked
  • 12 ounces, crystal malt, cracked
  • 12 ounces, lactose
  • 2 ounces, Kent Goldings hops (whole leaf)
  • 1 teaspoon, salt
  • 1 teaspoon, citric acid
  • 2-1/2 teaspoons, yeast nutrient
  • yeast

Beer Profile

Original Gravity: 1.057
Final Gravity: 1.022
Alcohol by Vol: 4.58%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with 3/4 cup of light dry malt extract.