Baer's Stout

Classification: stout, dry stout, Irish stout, extract

Source: Michael Eldridge (dredge@hitchcock.Stanford.EDU) Issue #380, 3/20/90

This is based on one of the excellent recipes from Dave Baer (from this digest). This one came out great! Apologies to Dave for what we may have done to the original.

Ingredients:

1/4 pound, flaked barley
1/4 pound, medium crystal malt
6 pounds, dark Australian malt extract
1/2 pound, dark Australian dry malt
1/4 pound, black patent malt
1/2 cup, molasses
2 ounces, Cascade hops (boil)
2/3 ounce, Northern Brewer hops (finish)
Wyeast British ale yeast

Procedure:

Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Strain and boil 90 minutes. Add 1/3 of boiling hops after 30 minutes. Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of boiling hops. At end of boil add remaining hops. Steep. Strain, cool, and ferment.

Specifics:

O.G.: 1.051
F.G.: 1.018