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  • Final Course (Sweet Stout)

    With dessert or as dessert, beside ice cream or on ice cream. This sweet stout is a delicious end to a dining experience.

    Type: Ale

    Style: Stout

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME Extract, LME
    0.75 lb Caramel Malt 40L Caramel, Crystal
    0.5 lb Caramel Malt 60L Caramel, Crystal
    0.25 lb Caramel Malt 120L Caramel, Crystal
    0.5 lb Chocolate Malt Roasted, Chocolate
    1.25 oz East Kent Goldings Hops (5% AA) Boil 60 minutes
    1 capsule Servomyces Yeast Nutrient Boil 10 minutes
    1 vial WLP002 English Ale Yeast


    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and bring to a rolling boil
    6. Add Servomyces as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 14 days at 65-68ºF

    Secondary Fermentation: 14 days at 35ºF

    Fermentation Notes: Bottle condition

    Original Gravity: 1.057

    Final Gravity: 1.015

    Alcohol by Weight: 4.4%

    Alcohol by Volume: 5.5%

    IBU: 23

    Color: 40 SRM