Double stout

Yield: 2 cases

Measure Ingredient
3 gallons Water
2½ ounce Bullion hops
10 pounds Dark malt extract
1 pounds Black patent malt
2 pounds Crystal malt
½ pounds Barley, flaked
¼ pounds Barley, roasted
1 teaspoon Ascorbic acid
½ \N Licorice stick (see note below)
½ teaspoon Citric acid
1 teaspoon Irish moss
1½ ounce Golding hops
2 teaspoons Yeast nutrient
¾ ounce Ale yeast (3 standard packages)

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.


* 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. Don't be in a hurry to drink it, though, it really benefits from a long aging. I got the original recipe from Peter Lester in, 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.

* Lester's 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, it's still getting better (a year later), so try not to drink it all up right away.

* Ingredient note: I didn't know what a licorice stick was, until I asked the clerk at my brewstore. The one he gave me was about ⅓ 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 can't 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@...

: Copyright (C) 1986 USENET Community Trust

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