Sweet darkness

Yield: 54 Servings

Measure Ingredient
7 pounds Australian light syrup
1 pounds Chocolate malt, cracked
1½ pounds Black patent, uncracked
12 ounces Crystal malt, cracked
12 ounces Lactose
2 ounces Kent Goldings hops (whole
Leaf)
1 teaspoon Salt
1 teaspoon Citric acid
2½ teaspoon Yeast nutrient
Yeast

Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with ¾ cup of light dry malt extract. This is based on Doug Roberts' Mackeson Triple clone. This will be lighter than the real Mackeson's with a lighter head. Very similar aromas and head retention. Overall a resounding success. One or two things I'll do different next time: Reduce black patent malt to ½ cup (crushed), add a bit of dextrin to increase body, and maybe add a touch of roasted barley. I recommend this to anyone who likes their coffee strong, with cream and sugar. Original Gravity: 1.057 Final Gravity: 1.022

Recipe By : Marty Albini

From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (

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