Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 | Pack |
| 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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