Yield: 2 Cases
|2½ ounce||Bullion hops|
|10.00 pounds||Dark malt extract|
|1.00 pounds||Black patent malt|
|2.00 pounds||Crystal malt|
|½ pounds||Barley, flaked|
|¼ pounds||Barley, roasted|
|1.00 teaspoon||Ascorbic acid|
|½ \N||Licorice stick (see note below)|
|½ teaspoon||Citric acid|
|1.00 teaspoon||Irish moss|
|1½ ounce||Golding hops|
|2.00 teaspoon||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 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.
* 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
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