Stout By Bob

Source: Robert Townsend
Recipe added: 06/03/00
Email: RJT70@aol.com

This is a BIG beer! I will try a batch as a Eis Stout by lagering it to 28-32 after SECONDARY, and removing 7-10% as ice. I will also add roasted oak soaked in Bacardi 151 for that cask conditioned taste.

Specifics

Recipe type: Extract
Batch Size: 5 gal.
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 min.
Primary Fermentation: 7 days
Secondary Fermentation: 14 days

Ingredients:

Procedure:

Steep grains @ 150 for 30 min. Add the rest and bring to a boil, follow hop schedule.
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