Baer's stout

Yield: 54 Servings

Measure Ingredient
¼ pounds Flaked barley
¼ pounds Medium crystal malt
6 pounds Dark Australian malt
\N \N Extract
½ pounds Dark Australian dry malt
¼ pounds Black patent malt
½ cup Molasses
2 ounces Cascade hops (boil)
⅔ ounce Northern Brewer hops
\N \N (finish)
\N \N Wyeast
\N \N British ale yeast

Steep flaked barley and crystal malt for 50 minutes at 153 degrees.

Strain and boil 90 minutes. Add ⅓ of boiling hops after 30 minutes.

Add black patent and molasses at 45 minutes. After 60 minutes add ⅓ of boiling hops. At end of boil add remaining hops. Steep. Strain, cool, and ferment. This is based on one of the excellent recipes from Dave Baer (from this digest). This one came out great! Apologies to Dave for what we may have done to the original. Original Gravity: 1.051 Final Gravity: 1.018 Recipe By : Michael Eldridge File

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