Measures within these instructions are based on 5 gallons of sweet stout being made, adjust quantites acordingly if making more/less than the default ingredient quantities.

1. Add the patent malt to a large container, pour in 2 gallons of boiling water before mixing in the flaked barley.
2. Cover with a linen or lid and stand for a day in a warm place circa 21°C (70°F). Uncover and strain the malt/barley liquid into a separate container, sparge the residue with hot water, then add sufficient cold water to cool the liquid to 21°C (70°F).
3. Add hops to 1 gallon of boiling water and gently simmer for 30 minutes, strain the hopped water into a separate container. Sparge this with hot water, straining this into the container.
4. Add the sugar, citric acid and lactose (dry or in solution) to the combined malt and barley liquid and hopped water, stir the mixture and ensure that the contents are fully dissolved.
5. Pitch in the yeast, add water up to the final volume and cover the fermentation vessel with a lid or clean cloth.
6. Place the fermentation vessel in a warm room, maintaining a temperature of 18° to 21°C (65°-70°F) and allow the brew to ferment to completion (SG <=1.003). NB: Skim the first yeast head.
7. When the beer is clear, if bottling siphon and prime bottles with a half teaspoon of sugar (if 1 litre bottles) cap and shake to dissolve the sugar. Store in a cool place 10°-15°C (50°-60°F) for three weeks before drinking. Alternative barrel and use gas pressurising during colder months.
8. Enjoy your sweet stout!
   

Beer making equipment

See our detailed list of beer making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).

---

Navigation: Recipes > Beer recipes