Sinister Stout

Source: Dan Clapp
Recipe added: 03/29/97
Email: danc@brigadoon.com

I came on to this recipe by accident. I was at the supply store having my grains mixed in the hopper for grinding when another clerk came along and added the pound of black patent to what should have been a porter recipe. They offered to start my grain bill over but I decided to give it a try. I've been the popular stop for stout in my neighborhood ever since!

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1052
Finishing Gravity: 1023
Time in Boil: 60 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 4 days

Ingredients:

7 pounds amber extract
1 pound black patent malt
1 pound roast malt
1/2 pound chocolate malt
1/2 pound 40 degree crystal malt
1 ounce Fuggles
2 ounce Chinook
1 ounce Cascade
Wyeast London Ale 1318

Procedure:

Steep grains for 30 minutes at 150 degrees. Bring to a boil, add extract, 1 ounce Fuggles and 1 ounce Chinook. After 20 minutes of boil, add 1 ounce Cascade. After 35 minutes boil add 1 ounce Chinook. Boil 5 minutes more and turn off heat. Cool wort and pitch yeast. Primary fermentation should be about 7 days in the glass. Rack off to secondary for three more days then bottle or keg. Takes about 30 days to mature to minimum acceptable level. Great after 90 days if you can wait.

Back to previous Table of Contents