stout, foreigh stout, extract
Source: Evan L. Cooper (firstname.lastname@example.org),
I just brewed a stout. It is quite pleasing in taste, head and body,
only the color is a bit off. It's only a very dark brown instead of black.
I'd love to hear from anyone who trys this.
Someone posted a stout recipe with Black Patent and no Roasted Barley.
Forget it! You can't make a stout without Roasted Barley. I also think a
real stout shouldn't have any flavoring or aroma hop additions. It just
isn't true to the style, IMHO.
- 3.3# Light Extract
- 3.3# Dark Extract
- 3/4# Crystal Malt (60L)
- 3/4# Roasted Barley (325L)
- 1 oz. Chinook Hops (pellet, 10.4 alpha)
- 1 pkt. Edme Ale Yeast
- 1 cup Corn Sugar
The crystal and roasted barley were cracked and steeped in 1 ga1. 170-180F
water for 20 minutes, then sparged with another 1 gal. 170-180F water.
The grain water was then brought to a boil. The extract was added and then
the wort was brought to a boil. After the hot break, the hops were added
and boiling was continued for 45 minutes. Transfer to carboy with dilution
water. The yeast was pitched after rehydrating in 1/2 cup 90-100F water for
15 minutes. It fermented beautifully, good old Edme, and was bottled in 1
week with the corn sugar for priming. It is great when served cold but not
icy. The head is thick creamy and brown.