Double Stout

Classification: stout, Russian imperial stout, extract

Source: Spencer W. Thomas (Spencer.W.Thomas@med.umich.edu) Issue #732, 9/26/91

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. It's now been almost 5 years, and the last few bottles are a little faded and mellow but still quite good.

Ingredients:

3 gallons, water
10 pounds, dark malt extract
1 pound, black patent malt
2 pounds, crystal malt
1/2 pound, flaked barley
1/4 pound, roasted barley
1/2 licorice stick
1 teaspoon, ascorbic acid
1/2 teaspoon, citric acid
1 teaspoon, Irish moss
2 1/2 ounce, Bullion hops
1 1/2 ounce, Kent Golding hops
2 teaspoons, yeast nutrient
3/4 ounce, ale yeast (three standard packages)

Procedure:

Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes. Add black patent malt through Irish moss. Boil for 5 minutes. Remove from heat and add Kent Golding hops. Steep for 5 minutes. Cool and add yeast nutrient and ale yeast. When fermentation has "stopped", add priming sugar and bottle.

Specifics:

O.G.: 1.086
F.G.: 1.020
Primary Ferment: 7--11 days