Hop Along Xmas Stout

Classification: stout, dry stout, extract

Source: Scott Lord (v-ccsl@microsoft.com), HBD Issue #1298, 12/15/93

Made a Xmas beer last Sunday. Here it is. What a hop nose.

Ingredients: (for 15 gallons)

19 1/2 lbs Munton &Fison Dark extract
1/2 lb. Black Patent Malt
1/2 lb. Chocolate Malt
5 oz. RoastedBarley
5 oz. Dark Belgian Crystal 250L
2 - 1oz Sticks of Brewers Licorice
1 lb. Treacle black strap molasses
8 oz Cascade boil 90min
8 oz Cascade finish 15min
8 oz Cascade End 2min
3 packs of Windsor Dry Yeast made in to a starter

Procedure:

This was a full boil with 15 gallons. Put all dark grains in cold water and raise to 180 F. Then remove. Put in Licorice when water boils 5 min. Then all dark extract goes in. Boil for 10 minutes then first hops goes in 8 oz. This was Boiled down to 12 1/2 gallons then the finish hops 8 oz. were added. Tasted. Not to overly bitter. Put the remainder of the Hops in 8 more oz. Turned heat off and pumped wort through counterflow wort chiller.