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Recipe by MichiganBrewSupply Sweet Stout Extract 3.00 Gallon Batch 3.50 Gallon Boil 60 Minute Boil Created 12/5/2015 Updated 6/2/2016 Comments

Gather all needed ingredients and read through the brew steps.
Collect 3.50 gallons of water in your brew kettle and begin heating.
Bring water to a boil

Fermentables

To avoid scorching, remove kettle from heat source
Add the following fermantables to the kettle:
  • 3.00 lb - Dark Dry Malt Extract
  • 12.00 oz - Milk Sugar - Lactose
  • 8.00 oz - Midnight Wheat
  • 8.00 oz - Carapils
  • 4.00 oz - Caramel/Crystal 40L
Return to a boil

Hops and Kettle Additions

As soon as you reach a boil, set timer for 60 minutes
  • After 0 minute(s), add 1.00 oz East Kent Golding and boil for 60 Minute(s).

Cooling

When the 60 minute boil is complete, cool the wort to 68 F as rapidly as possible. Use a wort chiller or place the kettle in an ice bath.
While the wort cools, sanitize the fermenting equipment - fermentor, lid or stopper, air lock, funnel, etc. along with the yeast pack and a pair of scissors.
Pour in the cooled wort into your fermentor. Leave any thick sludge in the bottom of the kettle.
Add more cold water as needed to bring the volume to 3.00 gallons.
Using a hydrometer, take a gravity reading from a sample of your wort. This should be close to the estimated O.G. (original gravity) of 1.052.
Seal the fermentor and aerate the wort. Rock fermentor back and forth for a few minutes or use an aeration stone.

Yeast

Add yeast once the temperature of the wort is 78 F or lower. Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermentor.
Seal the fermentor with stopper or lid. Add water into the sanitized airlock and then insert the airlock into the rubber stopper or lid.

Fermentation

Allow beer to ferment at the recommended temp for the recommended number of days.

Created with MIBrew from Michigan Brew Supply