Double Stout Recipe

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Double Stout Recipe from the Recipes 4U Cookbook


Double Stout Recipe

Recipe 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)

Recipe Preparation

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.


* 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, 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

: Copyright (C) 1986 USENET Community Trust



Servings: 2




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Double Stout Recipe

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