Recipe advice / suggestions please.

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Welsh123

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Hi All , I have a few things which are getting to the use by date and wondered if I have enough to make a brew.
1kg light clear dry malt.
1.5 kg dark malt extract liquid
250g Lactose
11g Nottingham yeast
Any suggestions welcome I was thinking maybe a stout ?
 
I expect this would make for a Milk Stout sort a brew with some bittering hops.

Do you have any hops to hand?
 
I´m going to try this one.
I´ll let you know how it goes
Mackeson's Stout 2
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Beer Style: Sweet Stout (13B)
Recipe Type: extract
Yield: 5 US gallons

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Ingredients:
  • 4 pounds, dark malt extract
  • 2 pounds, soft brown sugar
  • 8 ounces, gravy browning (caramel)
  • 1-3/4 ounces, Fuggles hops
  • ale yeast


Beer Profile
Original Gravity: 1.040
Final Gravity: 1.008-1.010
Alcohol by Vol: 4.19%
Recipe Type: extract
Yield: 5.00 US Gallons

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Procedure:
Boil hops in 20 pints of water for 1 hour. Strain and dissolve extract, caramel and sugar. Boil for 15 minutes. Bring to 5 gallons, pitch yeast at correct temperature.

As in the previous recipe, this can be brought to a gravity of 1.045 by increasing the extract by 1/4 pound, and lactose may also be added. A few drops of caramel may be added at this stage if sufficient color has not been achieved. Saccharine can be added at bottling to increase apparent sweetness.



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That is along the lines I was thinking of, for sure. Good luck with it and keep us updated on how the brewing goes!
 
Avoid gravy browning. It's got salt in it. It's for making gravy not putting in your beer.
The recipe must be from the 1970s when such things were suggested.
I have a similar recipe for Mackeson in a David Lines book (in which he suggests using brewers caramel).
However in it he also suggests using 4 oz chocolate malt to 2 lb dark DME. So you could prorate that, and add it as a steeping grain.
Much better than gravy browning :thumb:
 
Gravy browning.... noo noo noo :eek:

Steeping chocolate malt as terrym said... Failing that add some dark sugar, such as blackstrap molasses or black treacle, not too much though, Id say around 150g/5 oz max.
 
Looks like quite an interesting recipe. Thanks for sharing!
This is what I ended up doing and I will let you know later if its ok.

DAVE ́S SWEET STOUT RECIPE

1.5kg dark LME
500g light spray malt
500g soft brown sugar 100g lactose
200g royal caramel liquid
50g hops ( in hop bag )
11g nottingham yeast 20lts water

boil hops in 5 lts water for 15 mins then add all ingredients and boil for another 15mins.
Remove hop bag

Pour into fermenter and make up to 20 lts .
Rehydrate the yeast and pitch at 20 – 25 c.
 
Last edited:
Caramel type additives (including gravy browning) are/were normally added to adjust the colour of a beer less so to add flavour.
That said your 200ml caramel liquid may add another dimension to your stout, and hopefully it doesn't contain any preservatives which inhibit the yeast, so I hope it works out for you .
 

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