Sweet Stout
Polka Dot Brewery
20 januari 2016 kl 18:30
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 20,0 L | 60 min | 1.054 SG | 1.007 SG | 30 | 6,2% | 500 |
73 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 30 | 6,2% | 500 |
73 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Ale Malt (Weyermann) | 3,08 kg | 64,0% | Malt |
7 EBC
|
|
|
Typ:
Malt Pale base malt for all ales and lagers. Good general purpose malt. |
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| Flaked Torrefied Oats (Crisp) | 0,39 kg | 8,0% | Malt |
4 EBC
|
|
|
Typ:
Malt |
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| Caraaroma (Weyermann) | 0,24 kg | 5,0% | Malt |
351 EBC
|
|
|
Typ:
Malt Very dark caramel malt with aromatic properties. Adds deep red color and aroma. Amber ales, dark lagers, bocks. Substitute for "Belgian Special B" or 120L caramel malts. |
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| Carafa I Special (Weyermann) | 0,24 kg | 5,0% | Malt |
630 EBC
|
|
|
Typ:
Malt Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. De-husked, smoother tasting |
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| Carafa III (Weyermann) | 0,19 kg | 4,0% | Malt |
1034 EBC
|
|
|
Typ:
Malt Chocolate malt. Dark beers, Alts, Bockbiers. Adds color and aroma. |
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| Roasted Barley (Weyermann) | 0,19 kg | 4,0% | Malt |
1150 EBC
|
|
|
Typ:
Malt |
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| Milk Sugar (Lactose) | 0,48 kg | 10,0% | Socker |
0 EBC
|
|
|
Typ:
Socker Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend sweetness to Sweet Stouts and Porters. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Nugget | 14 gr | 60 min | Kok | Pellets | 13,00% | 22,6 | 0,7 | |
|
Användning: Kok Used for: Bittering hops for ales
|
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| Willamette | 20 gr | 30 min | Kok | Pellets | 5,70% | 11,0 | 1,0 | |
|
Användning: Kok Used for: Finishing American and British Ales
|
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| Cacao Nibs | 200 gr | 7 dgr | Krydda | Sekundärjäsning | ||
|
Typ: Krydda |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Safale American | US-05 | DCL/Fermentis | Torr | 77% | 15°C - 22°C | |
|
Labb: DCL/Fermentis American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate. |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Proteinrast | 50°C | 30 min | 10 min | Infusion | 31,01 L | |
|
Höjningstid: 10 min |
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| Försockringsrast | 65°C | 60 min | 15 min | Temperatur | 0,00 L | |
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Höjningstid: 15 min |
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| Utmäskning | 78°C | 15 min | 13 min | Temperatur | 0,00 L | |
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Höjningstid: 13 min |
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1.044 - 1.060
1.012 - 1.024
20 - 40
59 - 79
A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso. An English style of stout. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.
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
The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common.
Aroma: Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none. Appearance: Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head. Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, and provide coffee and/or chocolate flavors. Hop bitterness is moderate (lower than in dry stout). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty. Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.
