Black Knight Stout

Source: Steve Wolf
Recipe added: 02/21/97
Email: oakstaff@dreamscape.com

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.066
Finishing Gravity: 1.030
Time in Boil: 60 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 14 days

Ingredients:

8 lbs. dark unhopped malt extract
(Emerald Isle)
1 lb. dark dry malt extract
1 lb. Special B
1/2 lb. chocolate malt
1/2 lb. roasted barley
1/2 lb. black patent malt
2 oz. Northern Brewers (boil)
1 oz. Fuggles (finish)
4 oz. maltodextrine
2 grain bags
Wyeast #1084

Procedure:

Steep all grains in 2 gallons of water in pot at 160° F. Remove grain bags and bring to a boil. Stir in dark extract and 2 oz. Northern Brewers. Boil for one hour. Mix in maltodetrin 40 minutes in with 1/2 oz. Fuggles. Add 1/2 oz. Fuggles last 5 minutes of boil. Let stand to cool to 120°F. Pour 3 gallons of very cold water into primary then strain wort into primary fermenter. Sparge hops. Let stand and pitch yeast at around 78°F.

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