Ok I got this of a newsgroup to do my first stout.
I made it in December and have since bottled it.
Is it really a Sweet Stout? As it seems to have lots of characteristics of an imperial stout from what i have read (have not had one to know yet)
It has a very heavy coffee flavour, but it is nice.
BJCP Style and Style Guidelines
-------------------------------
16-B Stout, Sweet Stout
Min OG: 1.035 Max OG: 1.066
Min IBU: 20 Max IBU: 40
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (GAL): 5.50 Wort Size (GAL): 5.50
Total Grain (LBS): 12.25
Anticipated OG: 1.066 Plato: 16.02
Anticipated SRM: 44.6
Anticipated IBU: 29.9
Brewhouse Efficiency: 80
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.045 SG 11.22 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1,
Potential
Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.45
Grain/Extract/Sugar
% Amount Name Origin
Potential SRM
----------------------------------------------------------------------
-------
81.6 10.00 lbs. Pale Malt(2-row) 4.5kilo Great Britain
1.038 6
8.2 1.00 lbs. Crystal 80L 0.45kilo
1.033 80
8.2 1.00 lbs. Chocolate Malt 0.45kilo Belgium
1.030 500
2.0 0.25 lbs. Roasted Barley 0.11kilo Belgium
1.030 575
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU
Boil
Time
----------------------------------------------------------------------
-------
0.50 oz. Galena 14grams Whole 13.00 22.8
90
min.
1.00 oz. Willamette 28grams Whole 6.00 7.1
10
min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Qts Water Per LBS Grain: 1.63 Total Qts: 20.00
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 176 Time: 10
Sparge Temp : 180 Time: 40
