Description:

2.5 gallon recipe - This recipe is after several attempts to make a Stout extract recipe kit. The challenge with making recipe kits is that from a practical perspective, ideally you want to repackage as little product as possible. This results in always trying to use the full amount of ingredients required for the kit, for example the full ounce of hops in a package, or the full amount of sorghum syrup in the container. For some ingredients repackaging creates a bit more work multiplied by any other kit that requires repackaging. But also, for ingredients such as sorghum syrup, there is always a chance of introducing contaminants into the product that leads to spoilage. Lastly, customers that buy recipe kits do not want any left over ingredients. I have gone back to the drawing board on a Stout extract recipe kit. However, I feel that it is still worth posting this recipe because it did turn out within the style of a Sweet Stout, which we did not have in our recipe database. Although I do not have any past experience with a Sweet Stout, this beer recipe seems to be within range of the BJCP guidelines for this style of beer.

Ingredients:

• BriesSweet Sorghum Extract 45DE 3.30 lb (62%)
• Candi Syrup, D-180 1.00 lb (19%)
• Caramel 240L Millet Malt 0.50 lb (9%)
• Biscuit 18L Rice Malt 0.50 lb (9%)
• Centennial Hops 1.00 oz (50%) Pellet
• Maltodextin 0.5 lb
• Whirlfloc 1 each
• New World Strong Ale 1 packet

Additional Instructions

Primary Ferment: 7 - 10 days
Secondary Ferment: 7 - 10 days

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.008
Alcohol by Vol: 5.8%
Color SRM: 33.3
Bitterness IBU: 52.4
Recipe Type: partial mash
Yield: 2.5 Gallons

Procedure:

Source: GFHB exclusive recipe