thomas@cs.utah.edu (Spencer W. Thomas) (12/13/87)
STOUT-DOUBLE(L) USENET Cookbook STOUT-DOUBLE(L)
DOUBLE STOUT
STOUT-DOUBLE - 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. 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 addi-
tional notes from my experience at making it.
INGREDIENTS (Makes about 2 cases)
3 U.S. gallons
water
2 1/2 oz Bullion hops
10 lbs dark malt extract
1 lb black patent malt
2 lbs crystal malt
1/2 lb flaked barley
1/4 lb roasted barley
1/2 licorice stick (see note below)
1 tsp ascorbic acid
1/2 tsp citric acid
1 tsp Irish moss
1 1/2 oz Golding hops
2 tsp yeast nutrient
3/4 oz ale yeast (three standard packages)
PROCEDURE
(1) Combine water and Bullion hops. Boil for 20
minutes.
(2) Add dark malt extract. Boil for 20 minutes.
(3) Add black patent malt through Irish moss. Boil
for 5 minutes.
(4) Remove from heat and add Golding hops. Steep for
5 minutes.
(5) Cool and add yeast nutrient and ale yeast.
(6) When fermentation has "stopped", add priming sugar
and bottle.
NOTES
Lester's initial specific gravity was 1.086 and his final
specific gravity was 1.020 (alcohol about 8%). His fermen-
tation time was 11 days (a slow batch).
My batch fermented in about a week (house temperature rang-
ing 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.
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 1/3 inch in diameter and 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 can't be more
specific about it.
RATING
Difficulty: For experienced beer brewers only. Time: 1 hour
preparation, 2 weeks fermenting, 6 months aging. Precision:
measure the ingredients.
CONTRIBUTOR
Spencer W. Thomas
University of Utah, Computer Science Department, Salt Lake City, Utah, USA
thomas@cs.utah.edu