Style: Sweet Stout
All StylesStyle Profile based on 1,649 recipes
BU:GU
0.43
Hops
2.6 g/L
Mash pH
5.43
Description
A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso. History: An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Originally marketed as a tonic for invalids and nursing mothers. Style Comparison: Much sweeter and less bitter than other stouts (except the stronger tropical stout). The roast character is mild, not burnt like other stouts. Somewhat similar in balance to oatmeal stouts, albeit with more sweetness.
Examples: Bristol Beer Factory Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson's XXX Stout, Marston’s Oyster Stout, Samuel Adams Cream Stout
- 95% Pale (74%)
- 87% Roast (11%)
- 79% Crystal (8%)
- 47% Oats (7%)
- 33% Toast (8%)
% of Sweet Stout recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 28% East Kent Goldings
- 18% Fuggles
- 15% Magnum (GR)
- 7% Willamette
- 7% Cascade
- 5% Southern Brewer
- 4% Nugget
- 4% Cluster
- 3% Warrior
- 3% Challenger
% of Sweet Stout recipes using each hop
g/L · median with IQR range
dated Sweet Stout recipes with at least one dry-hop addition
- 28% Chocolate Malt
- 25% Lactose (Milk Sugar)
- 20% Flaked Oats
- 20% Roasted Barley
- 19% Oats, Flaked
- 15% Pale Malt (2 Row) US
- 13% Pale Malt, Maris Otter
- 12% American - Chocolate
- 11% Caramel/Crystal Malt - 60L
- 11% United Kingdom - Maris Otter Pale
Colour = malt category · bar = % of recipes
- 19% SafAle English Ale (S-04) Fermentis
- 12% Safale American (US-05) Fermentis
- 6% Irish Ale (1084) Wyeast Labs
- 5% British Ale Yeast (WLP005) White Labs
- 4% California Ale Yeast (WLP001) White Labs
- 3% English Ale Yeast (WLP002) White Labs
- 3% LalBrew Nottingham Lallemand
- 2% London Ale III (1318) Wyeast Labs
- 2% American Ale (1056) Wyeast Labs
- 2% Darkness (A10) Imperial Yeast
% of Sweet Stout recipes using each strain
- 81% Single Infusion
- 16% Step Mash
- 2% Decoction
205 recipes with mash data
- 100 ppm Ca²⁺
- 5 ppm Mg²⁺
- 35 ppm Na⁺
- 60 ppm Cl⁻
- 53 ppm SO₄²⁻
- 265 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.