Sweet Tooth's Sheaf & Vine Stout
stout, cream stout, Watney's Cream Stout, extract
Source: Al Korzonas (firstname.lastname@example.org), HBD Issue #1402,
I have tried and tested this recipe and it has won quite a few awards.
I've never compared it side-by-side with Watneys, but think it will put
you in the ballpark.
- 3.3 lbs John Bull Unhopped Dark Extract
- 3.0 lbs Laaglander Light DME
- 0.5 lbs Belgian Special-B
- 0.5 lbs Belgian Cara-Munich
- 0.5 lbs Belgian Roasted Barley
- 0.5 lbs Belgian Roasted Malt
- .25 tsp Burton Water Salts
- 2.25 oz Cascade 4.0% @ 60 minutes
- 1.15 oz BC Goldings 4.0% @ 15 minutes
- Wyeast #1056 American Ale Yeast
- 0.5 lb lactose at bottling
- 1/2 cup corn sugar for priming
Don't boil the grains, just crush them and steep them in 2 gallons of
170F water, then remove and add the rest of the 5.5 gallon boil water.
If you don't do a full wort boil, you will have to increase the hop
rates (say, 25% more for a 2.75 gallon boil) to compensate for the
lower efficiency. Better be very sure you keep good sanitation since
lactobacillus can eat the lactose and will certainly make for gushers
(or worse) if you get an infection.
Fermented at 68F.