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Double Stout

Category: Drinks

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

3 gal Water
2 1/2 oz Bullion hops
10 lb Dark malt extract
1 lb Black patent malt
2 lb Crystal malt
1/2 lb Barley, flaked
1/4 lb Barley, roasted
1 tsp Ascorbic acid
1/2 Licorice stick (see note below)
1/2 tsp Citric acid
1 tsp Irish moss
1 1/2 oz Golding hops
2 tsp Yeast nutrient
3/4 oz Ale yeast (3 standard packages)

Instructions:

Combine water and Bullion hops. Boil for 20 minutes.

Add dark malt extract. Boil for 20 minutes.

Add black patent malt through Irish moss. Boil for 5 minutes.

Remove from heat and add Golding hops. Steep for 5 minutes.

Cool and add yeast nutrient and ale yeast. When fermentation has
stopped, add priming sugar and bottle.

NOTES:

* Double stout beer -- I would not recommend making this as your
first beer, but if you are into brewing and like a strong stout, then
give this one a try. Don't be in a hurry to drink it, though, it
really benefits from a long aging. I got the original recipe from
Peter Lester in rec.food.drink, and formatted it for my local
brewfriends. Then I thought that the net at large might enjoy it,
too, so here it is with some additional notes from my experience at
making it. Yield: Makes about 2 cases.

* Lester's initial specific gravity was 1.086 and his final specific
gravity was 1.020 (alcohol about 8 percent). His fermentation time
was 11 days (a slow batch).

My batch fermented in about a week (house temperature ranging between
60 and 68). It was barely drinkable after 6 weeks, but delicious
after 3 months. As far as I can tell, it's still getting better (a
year later), so try not to drink it all up right away.

* Ingredient note: I didn't know what a licorice stick was, until I
asked the clerk at my brewstore. The one he gave me was about 1/3
inch in diameter and about 3 inches long. It was dark black, and not
sweet to the taste at all. It seems to be a standard brewing
ingredient. Sorry I can't be more specific about it.

: Difficulty: For experienced beer brewers only.
: Time: 1 hour preparation, 2 weeks fermenting, 6 months aging.
: Precision: measure the ingredients.

: Spencer W. Thomas
: University of Utah, Computer Science Department, Salt Lake City,
Utah, USA
: thomas@cs.utah.edu

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