Ursa Major Stout
stout, dry stout, Irish stout, extract
Issue #101, 3/15/89
This brew is so dark I think the Irish moss may be superfluous. This was
the most active brew I've had in a while. Expect to use some sort of
blow off method for primary and then rack to secondary with an airlock.
Very black! Thick, but not as much as Guinness. Well rounded flavor and
smooth with almost no bite. Very dark head. Maybe using less roast
barley and a bit more black patent would lighten the head and keep the
body from suffering. Everybody who tasted it really like it. I do
believe I've found my house stout.
- 2 cans, Munton & Fison stout kit
- 2 pounds, Munton & Fison light dry malt extract
- 1 pound, crushed pale malt
- 1 pound, crushed crystal malt
- 1/2 pound, dextrin malt
- 2 cups, chocolate malt
- 2 cups, black patent malt
- 2 cups, roast barley
- 2 ounces, Fuggles hops pellets (boil)
- 1-2 ounce, Willamette leaf hops (finish)
- 2 packs, M&F stout yeast
- 1/4 teaspoon, Irish moss
- 3/4 cup, corn sugar (priming)
Mash grains in 1-2 gallons of water. Sparge with enough water to end
with 2-3 gallons in pot. Bring to boil. Stir in extract and bring to
boil. Add boiling hops. Boil 40 minutes. Add Irish moss in last 15
minutes. At end of boil, add aromatic hops and steep 15 minutes. Sparge
into primary with enough water to make 6 gallons. Cool and pitch yeast.
Rack to secondary when initial blow off subsides. Prime and bottle about
a month later.