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Рецепт Double Stout
by Global Cookbook

Double Stout
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Ингредиенты

  • 3 gal Water
  • 2 1/2 ounce Bullion hops
  • 10 lb Dark malt extract
  • 1 lb Black patent malt
  • 2 lb Crystal malt
  • 1/2 lb Barley, flaked
  • 1/4 lb Barley, roasted
  • 1 tsp Ascorbic acid
  • 1/2 x Licorice stick (see note below)
  • 1/2 tsp Citric acid
  • 1 tsp Irish moss
  • 1 1/2 ounce Golding hops
  • 2 tsp Yeast nutrient
  • 3/4 ounce Ale yeast (3 standard pkgs.)

Инструкции

  1. Combine water and Bullion hops. Boil for 20 min.
  2. Add in dark malt extract. Boil for 20 min.
  3. Add in black patent malt through Irish moss. Boil for 5 min.
  4. Remove from heat and add in Golding hops. Steep for 5 min.
  5. Cold and add in yeast nutrient and ale yeast. When fermentation has stopped, add in priming sugar and bottle.
  6. NOTES:* Double stout beer - I would not recommend making this as your first beer, but if you are into brewing and like a strong stout, then give this one a try. Do not be in a hurry to drink it, though, it really benefits from a long aging. I got the original recipe from Peter Lester in which the net at large might enjoy it, too, so here it is with some additional notes from my experience at making it.
  7. Yield: Makes about 2cases.
  8. Lester's initial specific gravity was 1.086 and his final specific gravity was 1.020 (alcohol about 8 percent). His fermentation time was 11 days (a slow batch).
  9. 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. As far as I can tell, it's still getting better (a year later), so try not to drink it all up right away.
  10. Ingredient note: I didn't know what a licorice stick was, till I asked the clerk at my brewstore. The one he gave me was about 1/3 inch in diameter and about 3 inches long. It was dark black, and not sweet to the taste at all. It seems to be a standard brewing ingredient. Sorry I cannot be more specific about it.
  11. Difficulty: For experienced beer brewers only.
  12. Time: 1 hour preparation, 2 weeks fermenting, 6 months aging.
  13. Precision: measure the ingredients.
  14. USA