Yield: 1 Servings
|3⅓ pounds||Edme Irish stout extract|
|3⅓ pounds||Edme light beer extract|
|3 pounds||Pale 2-row malt|
|2 pounds||Crystal malt|
|1 pounds||Wheat malt|
|1 pounds||Old-fashion oatmeal|
|2½ cup||Roasted barley|
|4 cups||Black patent malt|
|1 \N||Stick brewers licorice|
|2 ounces||Hallertauer leaf hops|
|1 ounce||Tettnanger leaf hops|
|½ teaspoon||Irish moss|
|1 teaspoon||Diastatic enzyme powder|
|\N \N||Edme ale yeast|
Crush pale and crystal malt. Loosely crush black patent malt. Place oatmeal in cheesecloth. Mash all except 2 cups of the black patent malt for 1-½ hours. Add diastatic enzyme. Sparge and begin boil. Add ex- tracts and licorice. After 15 minutes of boil, add 1 ounce Tettnanger and continue boil. After another 15 minutes, add ½ ounce Hallertauer.
During last 15 minutes, add Irish moss and 2 cups black patent malt.
During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly and pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed with normal single-stage fermentation. This recipe was developed by Kenneth Kramer who published it in the June 1986 issue of All About Beer magazine.
I won't comment on the choice of hops. Original Gravity: 1.078 Final Gravity: 1.032
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