Stout By Bob

Source: Robert Townsend
Recipe added: 06/03/00

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.


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



Steep grains @ 150 for 30 min. Add the rest and bring to a boil, follow hop schedule.
[Back]Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the Gambrinus' Mug pages should be assumed to be in the public domain.