Double Stout

Classification: stout, extract

Source: Chip Hitchcock (cjh@ileaf.com), Issue #520, 10/18/90

This recipe is based on the Double Stout recipe that appeared in Zymurgy magazine, but the quantities have been adjusted to make a half batch.

Ingredients: (for 2-1/2 gallons)

1/2 pound, crystal malt
1/4 pound, roasted barley
3.3 pounds, Mountmellick stout kit
1/2 pound, amber dry malt
1/2 teaspoon, gypsum
1/2 teaspoon, Irish moss
1/4 ounce, Fuggles hops plug
yeast

Procedure:

This is a 2-1/2 gallon recipe. Steep the grains 30 minutes in 1 quart of 150 degree water. Strain out grains and bring liquid up to 3 quarts. Add stout kit, amber malt, gypsum and boil 45 minutes. After 15 minutes of boiling, add Irish moss. After removing from heat, steep Fuggles hops pellets for 4 minutes. Strain into ice water and pitch yeast.