Josh's better xingu
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6⅝ | pounds | M&F Dark Extract |
| 1 | pounds | Crystal Malt |
| ½ | pounds | Chocolate Malt |
| ¼ | pounds | Black Patent Malt |
| ¼ | pounds | Roast Barley |
| ½ | pounds | Lactose |
| 2 | ounces | Northern Brewer |
| (Boiling only. No finishing | ||
| Hops ) | ||
| Gypsum | ||
| ¾ | cup | Dextrose (priming) |
| Wyeast 1028 | ||
Directions
Crack and steep specialty grains at 150 degrees for about an hour in ½ gal water. Sparge with 1½ gallons of 165 degree water. Add the extract and gypsum. When boiling, add the hops. Boil for one hour. Add the lac- tose to the boil for the last 15 minutes. I've tried to duplicate Xingu, but reduce some of the roast barley bite. I think I've succeeded, though I haven't done a side by side comparison. I believe that Xingu is what's known in the UK as a milk stout, as I believe that lactose is used to add body and to very slightly sweeten the flavor. Original Gravity: 1.042 Final Gravity: 1.021 Primary Ferment: 3-7 days Secondary Ferment: 7-14 days Recipe By : joshua.grosse@...
From: Hbarn60377 Date: File