Krudge

Classification: stout, extract

Source: Paul Matulonis (paulm@sci.ccny.cuny.edu) Issue #966, 9/10/92

I still have about three bottles left of this stuff and it still tastes great (had one just the other day!). No nasty caramel taste or other nasties.

Ingredients:

1 can, M&F stout extract
1 pound, amber dry malt extract
1 pound, dark malt extract
7 ounces, black patent malt
7 ounces, chocolate malt
7 ounces, roast barley
21 ounces, crystal malt
1/2 ounce, gypsum
2 ounces, Chinook hops (boil)
1 ounce, Centennial hops (boil)
1 ounce, Cascade hops (finish)
ale yeast

Procedure:

Crush grains; steep at around 150F; sparge with lots of cold water. Add extracts, gypsum, boiling hops. Add finishing hops 5 minutes before end; total time in copper around 45 minutes. Chill brewpot on ice; bring to about 3--1/2 - 4 gallons. Primed with corn sugar.