Sweet Stout

Introduction

A stout that balances the burnt flavors from dark roasted grains with the sweetness of residual sugars. Frequently sweet stouts are made using lactose an unfermentable sugar derived from milk.

Vital Statistics

O.G.	1.044 – 1.060
F.G.	1.012 – 1.024
ABV	4.0 – 6.0 %
IBU	20 – 40
SRM	30 – 40
Volumes CO2	1.7 – 2.3

Statistics from [1] and [2]

Brewing Sweet Stout

Grains – Moderate roast character produced by dark grains such as roast barley and chocolate malt. Crystal malts and often the unfermentable sugar lactose provide lots of residual sweetness. Well-modified pale malt provides a base.

Hops – Any types may be used. There is generally very low hop character.

Yeast – English or American ale yeast.

Water – High carbonate water could be used to balance the acidity from dark grains.

References

1. ^ Beer Judge Certification Program style guide 13b http://www.bjcp.org/2008styles/style13.php#1b
2. ^ Hibbard, Mark. "A Primer on Priming." 1995. http://hbd.org/brewery/library/YPrimerMH.html