Stout

Classification: stout, extract

Source: Kenneth Donahue (kedonahu@lynx.dac.neu.edu), r.c.b., 9/3/95

If you are looking for an extract recipe with grains, I have a couple that came out great. This recipe comes from Barley Malt & Vine in Newton MA (617)630-1015. Very nice place, very helpful. I don't work for them, just a very happy costomer.

Ingredients: (for 5 gallons)

6 lbs dark malt extract
0.5 lbs roasted barley
0.5 lbs crystal
0.5 lbs chocolate malt
0.33 lbs flaked barley
1.0 oz bittering hops (Nugget or Eroica)
1.0 tsp CaC03 (calcium carbonate) to reduce malt acidity
7-14 grams Ale yeast (Edme, muntons, london)
3/4 cup Corn suger for priming

Procedure:

Place grains in a muslin bag with 2 gals cold water. Slowly bring the water to boil. Remove grains before boil. Shut off heat and add your malt extract. Stir well and turn the heat back on. Add CaCO3 and hops at beginning of boil. Boil for 45 min. cool add water to make 5 gals.

Proof the yeast by adding 1 cup of 100 F water in a sterile glass. Sprinkle the yeast on top and cover with new tin foil for 15 min. It should foam up and smell like fresh dough. Pitch the yeast when the wort is around 75 deg F.

Specifics:

OG: 1045
FG: 1015-1018
Alcohol: 4.0% ABV
IBU: 30-40