Sweet Darkness

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

Source: Marty Albini (martya@hp-sdd@hplabs.csnet) Issue #298, 11/8/89

This is based on Doug Roberts' Mackeson Triple clone. This will be lighter than the real Mackeson's with a lighter head. Very similar aromas and head retention. Overall a resounding success. One or two things I'll do different next time: Reduce black patent malt to 1/2 cup (crushed), add a bit of dextrin to increase body, and maybe add a touch of roasted barley. I recommend this to anyone who likes their coffee strong, with cream and sugar.

Ingredients:

7 pounds, Australian light syrup
1 pound, chocolate malt, cracked
1-1/2 pounds, black patent, uncracked
12 ounces, crystal malt, cracked
12 ounces, lactose
2 ounces, Kent Goldings hops (whole leaf)
1 teaspoon, salt
1 teaspoon, citric acid
2-1/2 teaspoons, yeast nutrient
yeast

Procedure:

Bring the wort to boil (water and syrup to make 3 gallons), then add crystal. Boil 10 minutes, then add hops. Boil 5 minutes. Turn off heat and add chocolate and black patent malt in a grain bag. Steep about 10 minutes. Sparge grain bag with about 2 gallons of boiling water. Add lactose. Chill and pitch. When fermented, try priming with 3/4 cup of light dry malt extract.

Specifics:

O.G.: 1.057
F.G.: 1.022