Steve's Summer Stout

Source: Steve C
Recipe added: 04/30/97

I created this as a conglomeration of every stout recipe I could find, and I tried to lower the cost as much as possible (it cost me under $18 US). It startss out lighter in body than most stouts (Guinness), thus excellent for summer drinking. It is very 'smoky' and 'roasted' for the first month so let it sit, but mellows out to a fine middle-of-the-road stout after 4-6 weeks. After 8 weeks, I could swear it was gaining body and now compares to many of the bottled stouts I used to pay big $'s for. I have used it as the base recipe for my other stouts, i.e. adding a little carapils or wheat, and some Lactose for a sweet stout, or adding wheat malt, 1 lb DME, and more hops for a heavier body Irish. Overall, an excellent 'starter' stout. I have switched to a liquid Irish dry stout yeast and it is even better.

Specifics

Recipe type: Extract
Batch Size: 5
Starting Gravity: ?
Finishing Gravity: ?
Time in Boil: 60
Primary Fermentation: 5 days
Secondary Fermentation: 7 days
Additional Fermentation: bottle aging

Ingredients:

* 6 Lbs Northwestern Dark Malt Extract syrup
* 1 Lb Crystal 10L, crushed
0.5 Lb Roasted Malt, lightly crushed
0.5 Lb Black Patent, not crushed
2 oz Northern Brewer Hop Pellets, 8.4%
Edme Dry yeast

Procedure:

1-2 gallons room temp water, add grains. Bring to slow boil, let steep five minutes before point of boiling, then strain out. Meanwhile, bring to boil 1 gallon water. Combine two worts and add DME. Add 1-1/2 oz hops for full 60 minutes, 1/2 oz for final 15 minutes. Add to fermenter with cold water to make 5 gallons. Pitch rehydrated yeast (or starter) when cooled.

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