Russian empirical stout

Yield: 1 Servings

Measure Ingredient
5½ pounds 2-row pale malt
1 pounds Caramel malt
¼ pounds Chocolate malt
¼ pounds Black patent malt
4½ pounds Diastatic malt extract
2½ ounce Fuggles hops
¼ ounce Chinook hops
1 teaspoon Irish moss
\N \N Leigh Williams Yeast
\N \N Pasteur champagne yeast
¼ cup Corn sugar (priming)

This will yield about 3-½ gallons at a density of 1106. Mash grains using infusion method for about 1 hour. Boil two hours with all hops added---that's right, no finishing hops. Cool and pitch Williams yeast.

Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add champagne yeast. Let ferment another 4 months. Bottle. After two years this beer showed a little oxidation, but by and large it was till in excellent shape. Viscous and black with light carbonation and a fine-beaded medium-brown head, it still had good balance, although the hop bitterness had faded with time to give predominance to the dark malts. It was bittersweet and almost unbelievably long in the finish. Original Gravity: 1.106 Final Gravity: 1.032 Primary Ferment: 4 days Secondary Ferment: 24 days + 4 months

Recipe By : Serving Size:

From: Date: 05/27 File

Similar recipes