Mt. Stout

Source: Rev. Bob Broderick
Recipe added: 06/12/97
Email: timbeck2@erinet.com

Bold and delicious 9 days after bottling. Smooth and unbelievable after 3 weeks. Unfortunately this batch didn't last much longer than 3-4 weeks---it kept improving and giving my friends and I more reason to drink it. Perfect for a cold winter evening.

Specifics

Recipe type: Extract
Batch Size: 5 gal.
Starting Gravity:
Finishing Gravity:
Time in Boil: 90 min.
Primary Fermentation: 15 days closed @ 68-72F

Ingredients:

1 lb. English 2-row Crystal Malt 1/2 lb. Munich Malt 1/2 lb. Chocolate Malt 1/8 lb. Black Patent Malt 1 tsp. Gypsum 9.9 lbs. Northwestern Amber Malt Extract (unhopped) 1 lb Munton's Plain Dark dry Malt Extract 6 oz. Dark Molasses 1 1/2 oz. Fuggle Plugs-5.8 Alpha (75 min.) 1/2 oz. Fuggle plugs (60 min.) 3/4 oz. Eroica Pellets- 10.3 Alpha (40 min.) 1 1/2 oz. Cascade leaf (5 min. + 15 min steep) 2 pkgs. Glenn Brew Specialty Yeast 3/4 cup Corn Sugar (priming)

Procedure:

Steep grains at 150F for 30 min with Gypsum. Sparge and remove. Add enough distilled water to make 4 gal.(4.5 if possible). Heat to 160 & remove from heat. Dissolve extracts & Molasses and bring to a boil. At 75 min. (or after "hot-break") add 1 1/2 oz. Fuggles. At 60 min. add another 1/2 oz. At 40 min. add Eroica pellets. At 5 min add Cascade hops. While cooling wort sparge all bittering hops (I put my hops in cheesecloth to make this easier) and leave Cascades in to steep. When cool, strain into carboy and sparge cascades. Add enough distilled water to make 5 gal. Pitch yeast. Bottle when you are sure fermentation is complete.

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