16. STOUT
16B. Sweet Stout
Aroma: Mild roasted grain aromas. Fruitiness can be low to high. Diacetyl medium to none. Hop aroma low to none.
Appearance: Very dark amber to black in color, which makes clarity essentially unimportant. Creamy head.
Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing the malt sweetness.
Mouthfeel: Full-bodied and creamy. Carbonation low to moderate.
Overall Impression: A very dark, sweet, full-bodied, slightly roasty ale.
History: An English style of stout.
Comments: Gravities are low in England, higher in the exported product.
Ingredients: Lactose is sometimes added to provide additional residual sweetness. High carbonate water is all but essential.
| Vital Statistics: | OG: 1.035-1.066 |
| IBUs: 20-40 | FG: 1.010-1.022 |
| SRM: 35+ | ABV: 3-5.6% |
Commercial Examples: Mackeson's XXX Stout, Watney's Cream Stout, Samuel Adams Cream Stout, Tennent's Milk Stout.
| Back |