thomas@cs.utah.edu (Spencer W. Thomas) (12/13/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE STOUT-DOUBLE L "13 Nov 86" 1987 .RZ "DOUBLE STOUT" "Double stout beer" I would not recommend making this as your first beer, but if you are into brewing, and like a \fIstrong\fR stout, then give this one a try. Don't be in a hurry to drink it, though, it really benefits from a long aging. I got the original recipe from Peter Lester in rec.food.drink, and formatted it for my local brewfriends. Then I thought that the net at large might enjoy it, too, so here it is with some additional notes from my experience at making it. .IH "Makes about 2 cases" .IG "3 U.S. gallons" "water" "12 liters" .IG "2\(12 oz" "Bullion hops" "800 g" .IG "10 lbs" "dark malt extract" "5 kg" .IG "1 lb" "black patent malt" "500 g" .IG "2 lbs" "crystal malt" "1 kg" .IG "\(12 lb" "flaked barley" "250 g" .IG "\(14 lb" "roasted barley" "100 g" .IG "\(12" "licorice stick" (see note below) .IG "1 tsp" "ascorbic acid" "5 ml" .IG "\(12 tsp" "citric acid" "2.5 ml" .IG "1 tsp" "Irish moss" "5 ml" .IG "1\(12 oz" "Golding hops" "50 g" .IG "2 tsp" "yeast nutrient" "10 ml" .IG "\(34 oz" "ale yeast" "21 g" (three standard packages) .PH .SK 1 Combine water and Bullion hops. Boil for 20 minutes. .SK 2 Add dark malt extract. Boil for 20 minutes. .SK 3 Add black patent malt through Irish moss. Boil for 5 minutes. .SK 4 Remove from heat and add Golding hops. Steep for 5 minutes. .SK 5 Cool and add yeast nutrient and ale yeast. .SK 6 When fermentation has "stopped", add priming sugar and bottle. .NX Lester's initial specific gravity was 1.086 and his final specific gravity was 1.020 (alcohol about 8%). His fermentation time was 11 days (a slow batch). .PP 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. .PP Ingredient note: I didn't know what a "licorice stick" was, until I asked the clerk at my brewstore. The one he gave me was about .AB "1/3 inch" "1 cm" in diameter and .AB "3 inches" "8 cm" long. It was dark black, and not sweet to the taste at all. It seems to be a standard brewing ingredient. Sorry I can't be more specific about it. .SH RATING .I Difficulty: For experienced beer brewers only. .I Time: 1 hour preparation, 2 weeks fermenting, 6 months aging. .I Precision: measure the ingredients. .WR Spencer W. Thomas University of Utah, Computer Science Department, Salt Lake City, Utah, USA thomas@cs.utah.edu