Androscoggin Mud Stout

Source: Paul R. Blais
Recipe added: 11/18/97
Email: sblais@ncia.net

I never thought I'd like a stout, but a friend introduced me to this recipe.(named after the Androscoggin River) It's great after two weeks in bottles, but gets better & better with age.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: n/a
Finishing Gravity: n/a
Time in Boil: 50 minutes
Primary Fermentation: 9 days
Secondary Fermentation: none
Additional Fermentation: 2 weeks

Ingredients:

3 lbs. dark dry malt
3 kg. Ireks Amber Malt Extract
1/2 lb. roasted barley
1/4 lb. black grain
1 cup chocolate grain
1 cup biscuit
1 oz. Cascade hops (7.0% boil)
1 oz. Perle hops (7.3% finish)
2 pkgs. Munton's Ale Yeast

Procedure:

Steep grains until boiling begins, remove - add liquid malt, boil 10 minutes - add dry malt & Cascade hops, boil 40 minutes - add Perle hops for the last 5 minutes - 9 days fermentation. 2 weeks bottled. All at room temp.

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