Colorado Crankcase Stout

Classification: stout, sweet stout, English stout, Mackeson, extract, coffee

Source: Tom Hotchkiss (trh@hpestrh.hp.com) Issue #352, 2/6/90

Wyeast #1028 does not seem to have high attenuation, causing high final gravity. After 1 month in bottles, the beer has low carbonation levels. I like it this way! The beer feels thick and sweet. If you want a good sweet stout, like Mackeson, this recipe with Wyeast #1028 is a good way to go. This stuff is black! When you pour a bottle, it sucks all the light out of the room...you have to drink it in the dark. Amazingly, there isn't much hops aroma and taste, but with so many other flavors and aromas, you don't miss it.

Ingredients:

3.3 pounds, Edme SFX dark malt extract
3.3 pounds, John Bull dark malt extract
2 pounds, amber dry malt extract
1 pound, crystal malt
1 pound, roasted barley
1 pound, chocolate malt
3/4 pound, black patent malt
1/2 stick, brewers licorice
2 ounces, Brewers Gold hops
2 ounces, Fuggles hops
1/2 pound, French roast coffee beans
Wyeast #1028: British ale

Procedure:

Steep grains in water while heating. Remove grains just before boiling. During boil, add licorice and extract. Add 1 ounce of Brewer's Gold for 60 minutes, 1 ounce for 45 minutes, and 1 ounce of Fuggles for 30 minutes. Cool wort and pitch yeast. Add unground coffee beans and remaining ounce of Fuggles. The next day skim off all crud, including coffee beans and hops. One day later, rack to secondary. Ferment three weeks and bottle.

Specifics:

O.G.: 1.065
F.G.: 1.026
Primary Ferment: 2 days
Secondary Ferment: 3 weeks