Double Stout Recipe
Yield: 2 CasesRecipe by luhu.jp
Ingredients:
3 gallon: Water,
2 1/2 ounce: Bullion hops,
10 lbs: Dark malt extract,
1 lbs: Black patent malt,
2 lbs: Crystal malt,
1/2 lbs: Barley, flaked
1/4 lbs: Barley, roasted
1 tsp: Ascorbic acid,
1/2: Licorice stick, see note below
1/2 tsp: Citric acid,
1 tsp: Irish moss,
1 1/2 ounce: Golding hops,
2 tsp: Yeast nutrient,
3/4 ounce: Ale yeast, 3 standard packages
Directions:
Combine water and Bullion hops. Boil for 20 minutes.
Add dark malt extract. Boil for 20 minutes.
Add black patent malt through Irish moss. Boil for 5 minutes.
Remove from heat and add Golding hops. Steep for 5 minutes.
Cool and add yeast nutrient and ale yeast. When fermentation has
stopped, add priming sugar and bottle.
NOTES:
* Double stout beer -- I would not recommend making this as your
first beer, but if you are into brewing and like a strong stout, then
give this one a try. Dont be in a hurry to drink it, though, it
really benefits from a long aging. I got the original recipe from
Peter Lester in rec.food.drink, and formatted it for my local
brewfriends. Then I thought that the net at large might enjoy it,
too, so here it is with some additional notes from my experience at
making it. Yield: Makes about 2 cases.
* Lesters initial specific gravity was 1.086 and his final specific
gravity was 1.020 (alcohol about 8 percent). His fermentation time
was 11 days (a slow batch).
My batch fermented in about a week (house temperature ranging between
60 and 68). It was barely drinkable after 6 weeks, but delicious
after 3 months. As far as I can tell, its still getting better (a
year later), so try not to drink it all up right away.
* Ingredient note: I didnt know what a licorice stick was, until I
asked the clerk at my brewstore. The one he gave me was about 1/3
inch in diameter and about 3 inches long. It was dark black, and not
sweet to the taste at all. It seems to be a standard brewing
ingredient. Sorry I cant be more specific about it.
: Difficulty: For experienced beer brewers only.
: Time: 1 hour preparation, 2 weeks fermenting, 6 months aging.
: Precision: measure the ingredients.
: Spencer W. Thomas
: University of Utah, Computer Science Department, Salt Lake City,
Utah, USA
: thomas@cs.utah.edu
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp
Add dark malt extract. Boil for 20 minutes.
Add black patent malt through Irish moss. Boil for 5 minutes.
Remove from heat and add Golding hops. Steep for 5 minutes.
Cool and add yeast nutrient and ale yeast. When fermentation has
stopped, add priming sugar and bottle.
NOTES:
* Double stout beer -- I would not recommend making this as your
first beer, but if you are into brewing and like a strong stout, then
give this one a try. Dont be in a hurry to drink it, though, it
really benefits from a long aging. I got the original recipe from
Peter Lester in rec.food.drink, and formatted it for my local
brewfriends. Then I thought that the net at large might enjoy it,
too, so here it is with some additional notes from my experience at
making it. Yield: Makes about 2 cases.
* Lesters initial specific gravity was 1.086 and his final specific
gravity was 1.020 (alcohol about 8 percent). His fermentation time
was 11 days (a slow batch).
My batch fermented in about a week (house temperature ranging between
60 and 68). It was barely drinkable after 6 weeks, but delicious
after 3 months. As far as I can tell, its still getting better (a
year later), so try not to drink it all up right away.
* Ingredient note: I didnt know what a licorice stick was, until I
asked the clerk at my brewstore. The one he gave me was about 1/3
inch in diameter and about 3 inches long. It was dark black, and not
sweet to the taste at all. It seems to be a standard brewing
ingredient. Sorry I cant be more specific about it.
: Difficulty: For experienced beer brewers only.
: Time: 1 hour preparation, 2 weeks fermenting, 6 months aging.
: Precision: measure the ingredients.
: Spencer W. Thomas
: University of Utah, Computer Science Department, Salt Lake City,
Utah, USA
: thomas@cs.utah.edu
: Copyright (C) 1986 USENET Community Trust
Source from luhu.jp