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:
- 4#John Bull Irish Stout kit
- 10# Muntons light syrup extract
- 12oz. Aromatic
- 12oz. Munich
- 6oz. flaked
- 8oz. roasted
- 4oz. black patent
- 12oz. chocolate malt
- 8oz. dark crystal
- 8 oz CaraPils
- 3oz. bakers chocolate
- 8oz. clover honey
- 8oz. blackstrap molasses
- 4oz. lactose
- 1tspn. Irish moss
- Wyeast Irish Ale
- Hop schedule:
- 1.5oz. Nugget @13% for 60min.
- .5oz. Hallertau for 45min.
- .5oz. Nugget for 45min.
- 1oz. Williamette for 30min.
- .5oz. Williamette for 15min.
- .5oz. Williamette for 2min.
Procedure:
Steep grains @ 150 for 30 min. Add the rest and bring to a boil, follow hop schedule.
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