otto (06/27/82)
In response to the request for a recipe for making stout:
1 2-lb can Stout wort
1 oz brewing hops, Brewer's Gold
1/2 oz Kent finishing hops
4 lb corn sugar
1 lb crystal malt
5 gallons water
1 tsp salt
2 tsp water treatment
1 tsp citric acid
1 tsp Vita-Vin *or* 1 tsp brewing salts
1/3 stick licorice
1 tsp heading liquid
1 tsp ascorbic acid
Pure stout yeast starter
1. Crush the crystal malt (not too fine). It is not necessary to
convert starches to fermentable sugar. Crystal malt has been carried one
step further than regular malted barley.
2. Break up the Brewer's Gold hops and tie them in cheesecolth. Freeze
and pulverize the licorice.
3. Using as much water as your boiler permits safely, add the crystal
malt, stout wort extract, brewing hops, citric acit, salt, water
treatment and licorice. Bring to a gentle boil, simmer for one to two
hours, then throw out the brewing hops.
4. From here on, proceed just as you would for ale. Starting gravity is
1.040 to 1.045. Terminal gravity is 1.005. Primary fermentation should
be at 60 to 65 degrees F.; secondary fermentation at 55 to 60 degrees F.
5. Age in bottle for at least one month. This stout will keep in bottle
for a year or more.
>From *The Art of Making Beer* by Stanley Anderson and Raymond Hull.
George Otto
Bell Labs, Indian Hill
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