strong ale, extract
Source: Charles Castellow (email@example.com), HBD 1164,
I thought that I'd try a "Winter Warmer".
I thought about using some specialty malts, but figured anything
they might add would be overwhelmed by the malt and alcohol.
This mades a very dark Strong Ale. I took this to the same
friend's Christmas party this past year along with an extract/
specialty malt Christmas ale (spices, oranges, etc.) Once
again, both were emptied. However, those who had thought the
stout was too dark/heavy/chewy had no problem drinking this
dark strong ale, which was quite dark and very potent!
- 8 lbs Dogbolter hopped malt extract syrup
- 3 lbs rice syrup
- 1 tsp Irish moss
- Brewer's Choice 1056 (American Ale) liquid yeast (in a pint of starter)
Bring 5 gallons of water to a boil. Add syrups, stirring
vigorously until dissolved to avoid scorching. Boil for
15 minutes, adding Irish moss for final 5 minutes. Cool.
Strain into carboy. Pitch yeast. Rack to secondary after
about a week. After two weeks, rack to 5-gallon keg.
Force carbonate. Chill to cellar temperature and serve.