Josh's Better Xingu

Classification: stout, sweet stout, Xingu, extract

Source: joshua.grosse@amail.amdahl.com Issue #757, 11/7/91

I've tried to duplicate Xingu, but reduce some of the roast barley bite. I think I've succeeded, though I haven't done a side by side comparison. I believe that Xingu is what's known in the UK as a milk stout, as I believe that lactose is used to add body and to very slightly sweeten the flavor.

Ingredients:

6.6 pounds, M&F Dark Extract
1 pound, Crystal Malt
1/2 pound, Chocolate Malt
1/4 pound, Black Patent Malt
1/4 pound, Roast Barley
1/2 pound, Lactose
2 ounces, Northern Brewer (Boiling only. No finishing hops)
Gypsum
3/4 cup, Dextrose (priming)
Wyeast 1028

Procedure:

Crack and steep specialty grains at 150 degrees for about an hour in 1/2 gal water. Sparge with 1.5 gallons of 165 degree water. Add the extract and gypsum. When boiling, add the hops. Boil for one hour. Add the lactose to the boil for the last 15 minutes.

Specifics:

O.G.: 1.042
F.G.: 1.021
Primary Ferment: 3--7 days
Secondary Ferment: 7--14 days