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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:32 pm Post subject: “Show Me” Stout |
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6.6 pounds dark LME
8 oz. chocolate malt
6 oz. 60L crystal malt
2 oz. black patent
2 ounces Fuggle hops (flavor)
1 ounce Fuggle hops (aroma)
1 packet Nottingham Ale yeast (recommended liquid yeast: White Labs WLP004 – Irish Ale)
1-1/3 cup light dry malt extract (priming)
1/8-tsp Irish moss powder
1 Muslin hops bag
1 Muslin grain bag
Crush the grain and tie it into the muslin bag. Drop the bag into one gallon of cold water, and set the burner on medium to medium-high setting. Slowly raise to 155 degrees Fahrenheit. Hold at 155 degrees (plus-or-minus 3) for 30 minutes. Remove the bag of grain. Add the malt extracts, and bring to a boil. Set the timer for one hour. After 15 minutes, add 1-ounce of hops. Continue the boil for another 15 minutes. Add another 1-ounce of hops. Continue boil for another 15 minutes. Add the Irish moss. Continue boil for another 15 minutes, adding the last ounce of hops during the final 3 minutes. Remove the pot from the burner.
Cover the pot and let sit while you clean and sterilize a fermenter. Add three gallons of chilled water to the sterile fermenter. Strain the wort into the pot and add cold water to bring the total volume to 5.25 gallons. When the overall temperature of the wort falls below 80 degrees Fahrenheit, add the yeast and seal with an airlock. Leave in a cool, dark place. Wort should ferment for 2 to 3 weeks.
Boil 1-1/3 cups of dry malt extract in a pint of water until dissolved. Pour into bottling bucket. Siphon beer into bottling bucket and mix thoroughly. If kegging, disregard the priming agent. Let the capped bottles sit in a cool, dark place for 3 to 4 weeks for best results. Chill, open, pour, drink. It just doesn’t get any better than this. |
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