Ricetta Sweet stout

A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso.

Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.

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, with floral or earthy notes.

Dark roasted grain/malt impression with coffee and/or chocolate flavors dominate the palate. Hop bitterness is moderate. Medium to high sweetness 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.

Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.
An English style of stout developed in the early 1900s. 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. Originally marketed as a tonic for invalids and nursing mothers.


Batch volume Batch volume IBU SRM OG FG ABV
16.3 L 90 min 25.1 37.6 1.049 1.013 4.8


Name Cat. OG Range FG Range IBU SRM ABV
Sweet Stout 16 A 1.044 - 1.06 1.012 - 1.024 20 - 40 30 - 40 4 - 6 %


Fermentable Name Qt SG %
Maris Otter) 4.74 lbs 1.038 - ppg 56.14
Roasted Barley) 9.52 oz 1.025 - ppg 7.05
Fiocchi di Orzo (barley)) 1.653 lbs 1.034 - ppg 19.58
Special B) 8.11 oz 1.03 - ppg 6.01
Carafa special type III) 5.64 oz 1.032 - ppg 4.18
Monaco 1) 9.52 oz 1.036 - ppg 7.05


Name Qt Time Use Type Tech Alpha %
East Kent Goldings 0.39 oz 60 min BOIL Coni Luppoli 6.7
East Kent Goldings 0.78 oz 25 min BOIL Coni Luppoli 6.7


Yeast Attenuation
Danstar Nottingham 76%


Step Temperature Time
Mash in 65 0
B. Amilasi 62 40
B. Amilasi 64 15
A. Amilasi 66 15
A. Amilasi 72 15
Mash Out 78 10
Step 0 0
Step 0 0


Scarica ricetta