Josh's better xingu

Yield: 54 Servings

Measure 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
\N \N (Boiling only. No finishing
\N \N Hops )
\N \N Gypsum
¾ cup Dextrose (priming)
\N \N Wyeast 1028

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

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