Stout

Classification: stout, dry stout, Irish stout, extract

Source: Allen Hainer (ajhainer@violet.waterloo.edu) Issue #281, 10/18/89

This is better than any stout I have ever tasted. It is based on the stout recipe posted by Marc San Soucie in Digest #219.

Ingredients:

8.8 pounds, unhopped dark malt extract
1 pound, roasted barley
1 pound, wheat malt
1/2 pound, black patent malt
1/2 pound, chocolate malt
4 ounces, Bullion hops (boil)
1 ounce, Cascade hops (finish)
yeast

Procedure:

The bullion hops are added 30 minutes into the boil. I used pelletized hops and there was a huge amount of sediment when I racked it---not sediment in the normal sense---it was mostly beer with hops floating in it, but it was too thick to go through the siphon.

Specifics:

O.G.: 1.075
F.G.: 1.035