Brewday: Sweet Stout

October 7, 2010

At the end of the month a couple friends of mine are having a Halloween party and asked me to brew some beer for it. I’ve planned out two batches for it, a sweet stout and a pale ale (probably more of an IPA). On Tuesday night after work I brewed the sweet stout, which included some ingredients I’ve never used before.

Simpson’s is a malting company that makes something called Golden Naked Oats. I’ve read that they add similar silkiness to beer that normal oats do, but also give off some nutty and berry flavors, so I thought this stuff would be nice in a stout. On top of that I acquired some kiln coffee malt from the brewery last week to add into this stout, too. My brief experience with this malt is that it will lend a dry, lightly bitter, coffee character to a beer without giving it the kind of color that roasted barley would.

Hopefully I’m not entirely off base with the malt combination for this one, but I’m not too worried.

Sweet Stout

Boil Volume: 7 gallons

Batch Volume: 5.5 gallons

Starting Gravity: 1.057


  • 9.00 lb Maris Otter
  • 0.50 lb Carafa III Special
  • 0.50 lb Kiln Coffee Malt
  • 0.50 lb Golden Naked Oats


  • 0.50 oz First Gold (Boiled for 60 minutes, 9.5% Alpha Acid)
  • 1.00 oz Northern Brewer (Boiled for 15 minutes, 9.8% Alpha Acid)
  • 1.00 oz Northern Brewer (Added at end of boil)


  • Mash at 152F with 13 quarts of water for 60 minutes
  • Sparge with 5.75 gallons to collect 7 in the kettle


Wyeast 1098 British Ale Yeast

Water Additions:

  • 2 gm Chalk
  • 4 gm Gypsum
  • 8 gm Calcium Chloride

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