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Josh's Better Xingu

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Josh's Better Xingu

back to search Back to Search  Style Details 

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

Sweet Stout


I've tried to duplicate Xingu, but reduce some of the roast barley bite. I think I've succeeded, though I haven't done a side by side comparison. I believe that Xingu is what's known in the UK as a milk stout, as I believe that lactose is used to add body and to very slightly sweeten the flavor.


  • 6.6 pounds, M&F Dark Extract
  • 1 pound, Crystal Malt
  • 1/2 pound, Chocolate Malt
  • 1/4 pound, Black Patent Malt
  • 1/4 pound, Roast Barley
  • 1/2 pound, Lactose
  • 2 ounces, Northern Brewer (Boiling only. No finishing hops)
  • Gypsum
  • 3/4 cup, Dextrose (priming)
  • Wyeast 1028

Additional Instructions

Primary Ferment: 3--7 days
Secondary Ferment: 7--14 days

Beer Profile

Original Gravity: 1.042
Final Gravity: 1.021
Alcohol by Vol: 2.75%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe


Crack and steep specialty grains at 150 degrees for about an hour in 1/2 gal water. Sparge with 1.5 gallons of 165 degree water. Add the extract and gypsum. When boiling, add the hops. Boil for one hour. Add the lactose to the boil for the last 15 minutes.